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Lemon Garlic Spaghetti & Shrimp

Total Time20 minutes
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.