Lemon garlic spaghetti and shrimp is kind of a lightened-up shrimp scampi.

We eat A LOT of noodles in our house, because noodles are one of the few foods my children will consistently eat. “This is like something I’d get in a restaurant!” said Eric. This is a lightened-up attempt at shrimp scampi, which is normally made with copious amounts of butter.

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Lemon Garlic Spaghetti & Shrimp

Total Time20

Servings: 4

Calories: 353kcal

Ingredients

8 ounces uncooked spaghetti
2 tablespoon olive oil
4 cloves garlic
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup cherry tomatoes (halved)
⅛ teaspoon salt
⅛ teaspoon ground black pepper
12 ounces peeled raw shrimp
2 tablespoon dry white wine (or more lemon juice)
¼ cup parsley (chopped)

Instructions

Boil a pot of water and cook the spaghetti according to package instructions.
Make the sauce: cook the olive oil in a skillet or saucepan over medium heat. Add the garlic and lemon juice to the pan and cook for about 1 minute, until the garlic is fragrant.
Then, add the lemon juice, cherry tomatoes, salt and pepper. Turn the heat down to medium-low, put the lid on, and let the sauce cook for about 5 minutes, until the tomatoes soften up a little.
Mix the sauce together with the cooked pasta.
In the same skillet you used to cook the sauce, cook the shrimp as well. Crank the heat up to medium-high (you might possibly need a spritz of nonstick.) Cook the shrimp until the shrimp curl up and turn pink and opaque.
At the very end of cooking the shrimp, add a little bit of white wine to the pan to help scrape up all the brown bits on the bottom of the pan. Let the alcohol cook out for a minute, then add the shrimp to the pasta mixture.

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