Shrimp in a Lemon, Garlic Butter Sauce served over Linguine

Shrimp in a Lemon, Garlic Butter Sauce served over Linguine

Shrimp, my go to for a tasty, quick and versatile seafood to prepare. Shrimp is a great source of selenium, an antioxidant that fights cancer causing free radicals in our bodies. It’s also a great source of iodine, zinc, vitamin D and vitamin B3.
So next time you are trying to figure out what to make for a meal, try this beautiful, light but yet full of flavor shrimp recipe. Enjoy!
  • 8-10 large shrimp, peeled and cleaned leaving the tails on
  • salt and pepper to season
  • 1 tablespoon  olive oil
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 cloves crushed garlic
  • 1/4 cup dry white wine
  • 1/2 teaspoon parsley (either dried or freshly chopped fine)
  • Linguine pasta for 1
Place a pot of water to boil for the pasta. Once it comes to a boil, add some salt and add the pasta. Cook according to directions. Drain.
While pasta is cooking, heat the olive oil and melt the butter in a skillet over medium low heat. Add lemon zest, lemon juice and the shrimp. Season with salt and pepper. Allow the shrimp to get pink and then turn onto other side. This will take about 2-3 minutes. Now add the crushed garlic and carefully mix through. Cook for 2 minutes.
Add the wine and allow to reduce down a bit, about 1 minute.
 Add the pasta and the parsley to the shrimp and carefully mix through to coat the pasta. You can drizzle some fresh lemon juice over the meal before serving.

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