How to Make Lemon Garlic Shrimp Pasta | Cooking in College

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, while tofu is plant-based and budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon

Chicken broth adds flavor without alcohol; water with lemon is a budget-friendly substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is often less expensive.

Salt the pasta water generously, like the ocean.

Add linguine to the salted water and cook according to package instructions.

Prepare shrimp that is already deveined and peeled; season with Tony Chachere's seasoning.

Mix the seasoning into the shrimp using your hands.

Zest a lemon using a microplane or a zester and set aside.

Mince garlic by chopping it into small pieces and set aside.

Cook the seasoned shrimp in a pan until they are curled and turned white; set aside in a bowl.

Juice a lemon by rolling it on the counter, then cut it and juice it while catching the seeds with your hands.

In the same pan used for the shrimp, melt 4 tablespoons of butter.

Add minced garlic to the melted butter and sauté until fragrant.

Add lemon zest and lemon juice to the pan and mix well.

Pour in reserved pasta water to help thicken the sauce and let it cook down a bit.

Add the cooked linguine to the sauce and toss to coat.

Incorporate the cooked shrimp back into the pasta and sauce mixture.

Plate the dish and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens