Garlic Lemon Pasta... with or without Shrimp and Scallops!
Lemon Garlic Pasta... with Shrimp and Scallops!
Lemon, garlic, pasta and parmesan cheese in one dish? Add shellfish to these amazing flavors...So good! This dish is an easy dinner choice. Ready in under 30 minutes. Serve it plain without shellfish for a great side dish too!
Garlic Lemon Pasta
Yield: 4 servings
Ingredients:
1/2-pound linguine, cooked according to box instructions
Large yellow onion, chopped
6 – 8 cloves garlic, minced
3 tablespoons olive oil
1 large lemon, juiced and zested
1/4 cup white wine
1 teaspoon kosher salt
1/4 - 1/2 teaspoon red pepper flakes
1/2 cup fresh parmesan cheese, shredded
1/2 teaspoon dried basil (or 2 teaspoons fresh)
Garnish: Chopped fresh parsley and grated parmesan cheese
Shellfish:
1 pound raw shrimp, shelled and deveined
or 1 pound bay scallops… or half and half
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon kosher salt
Equipment needed:
Large 4 – 5 quart pot for pasta
Cutting board
Chef knife
12-inch skillet
Rubber spatula
Measuring spoons
Liquid and dry measuring cups
Citrus juicer
Microplane grater
WE LOVE LEMON... and garlic! Lemon. garlic with parmesan cheese is even better, and such a fresh dish to prepare for dinner! I often serve the pasta alone for a light side dish with grilled chicken or fish. Preparation time is less than 30 minutes which makes it a double win... great flavor and quick to the table! Grab these few ingredients & your skillet… and let’s get cooking!
I enjoy shellfish with pasta! My hubby's favorite are scallops! So, if you decide to add shrimp and scallops, place them together in a small bowl with minced clove garlic, kosher salt and lemon juice. Toss together and set aside to marinate for a few minutes while you prep your ingredients. Start the water to boil for the pasta, adding a tablespoon of salt to the water for flavor.
To make this dish quick to the table... some initial preparation needs to done first. Begin by rolling the fresh lemon under your hand for 10 – 15 rolls. This will allow you to obtain more juice from the lemon when juiced. Next, grate only the yellow zest from the lemon using a microplane or fine grater. Be careful not to grate the white part of the peel as this will add a bitter flavor. Cut the lemon in half and juice each half. Second, chop the onion and mince the garlic as shown. Hopefully, your pasta is starting to cook on a medium simmer as you begin to cook the other ingredients.
Now it’s time to start cooking! While your pasta is simmering, place the skillet over medium heat for 3 – 5 minutes. Place the olive oil, onion and garlic in the heated skillet and saute until translucent and fragrant. If using shellfish, add the marinated shellfish and saute until partially cooked, ~ 3 – 4 minutes. Add cooked, drained pasta and seasonings to the skillet and stir well.
This dish is soooo yummy, even without shellfish! By adding the wine, lemon juice and parmesan cheese to the pasta an amazing flavor will be created. It will look like a lot of liquid at first when added, but cover the skillet for a few minutes with the heat on low and the pasta will slowly absorb the flavor and moisture.
You are finished! Isn’t the aroma heavenly? Go ahead and take a taste... Fantastic is the word! Savory with the zest of lemon! Dish up the pasta and shellfish... garnish with a bit of parmesan and a sprinkle of parsley... Enjoy!