LEMON BUTTER ONE POT SHRIMP & PASTA
LEMON BUTTER ONE POT SHRIMP & PASTA
Rated 4.3 stars by 4 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
401
This light and refreshing Lemon Butter One Pot Shrimp & Pasta recipe is a riff on a Mediterranean classic, shrimp scampi. Only here, everything cooks in a single pot, which infuses the linguine with delicate flavor. The bright flavors of Rich Garlic & Herb Cooking Concentrate, lemon juice, and Parmesan keep this dish from feeling too heavy. Plus, shrimp is a great option to add lean, filling protein to this meal. In fact, making Lemon Butter One Pot Shrimp & Pasta is a great way to get more seafood into your weeknight diet, and it takes only 30 minutes, start to finish.
Ingredients
-
2 tablespoons Rich Garlic & Herb Cooking Concentrate (amount divided in recipe steps below)
1 pound uncooked large shrimp (31/35 count per pound), peeled and deveined
2 tablespoons butter, softened (amount divided in recipe steps below)
1 cup frozen peas
3 1/4 cups water
8 ounces uncooked linguine
2 tablespoons grated Parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
Directions
Place the shrimp in a large bowl. Add 1 tablespoon concentrate, and toss to coat.
Heat 1 tablespoon butter in a 6-quart sauce-pot over medium-high heat. Add the shrimp and the peas, and cook until the shrimp are done.
Remove the shrimp mixture from the sauce-pot, cover and keep warm.
Heat the water and remaining 1 tablespoon concentrate in the same sauce-pot over medium-high heat until it boils.
Stir in the uncooked linguine. Reduce the heat to medium-low. Cover and cook for 12 minutes or until the linguine is tender, stirring occasionally.
Stir in the remaining 1 tablespoon butter, cheese, lemon juice, lemon zest, red pepper, parsley, and the cooked shrimp mixture. Serve with additional Parmesan cheese, if desired.
Recipe Note
For Simple Lemon Butter Pasta, reduce the concentrate to 1 tablespoon and increase the water to 3 1/2 cups. Heat the water, 1 tablespoon butter, and concentrate in a 6-quart sauce-pot to a boil. Add the uncooked linguine and cook until tender, stirring occasionally. Add the Parmesan cheese, lemon juice, lemon zest, crushed red pepper, parsley, and remaining 1 tablespoon butter. Toss to coat.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 401
- Fat
- 7.8 grams
- 10%
- Saturated Fat
- 4.4 grams
- 22%
- Trans Fat
- .2 grams
- Cholesterol
- 178 milligrams
- 59%
- Sodium
- 855 milligrams
- 37%
- Carbs
- 50.7 grams
- 18%
- Fiber
- 4.1 grams
- 15%
- Sugar
- grams
- Protein
- 31.2 grams
- Vitamin D(D2+D3)
- .1 micrograms
- 1%
- Calcium
- 130 milligrams
- 10%
- Iron
- 3.06 milligrams
- 17%
- Potassium
- 491 milligrams
- 10%