Wow. This may have just became my new favorite go to meal on a busy week night. Ready in less time than it takes to boil the water and cook pasta. It’s a good thing I always have shrimp in the freezer.
4 to 5 tbsp. olive oil
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 tbsp. fresh lemon juice
1 to 2 tbsp. dry white wine
Salt and freshly ground black pepper, to taste
2 tbsp. chopped fresh parsley
Lemon pepper pasta for serving (optional)
1. In a sauté pan over medium heat, warm the olive oil.
2. Add the garlic, red pepper flakes and paprika; sauté for 1 minute until fragrant.
3. Increase heat to high, add the shrimp, lemon juice and dry white wine; stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
4. Season with salt and pepper, sprinkle with the parsley and serve.
This recipe serves 4 and would be great as an appetizer with just the shrimp, or makes for a delicious meal when paired with pasta. The recipe suggested lemon pepper pasta (which would probably be phenomenal and tie in the flavours very well), but I actually used corn pasta to make it gluten-free. You could also serve with a lemon wedge for an added touch.
Honestly, make sure you start boiling the water before you even bother prepping anything else. I somehow managed to time it perfectly by starting to mince the garlic as the water came to a boil (I made sure everything was out on the counter and ready to be used). Once the pasta went in, I started cooking with the first step of the recipe.
I only made a half recipe since we are only 2 and I only had half a bag of shrimp left. However, I made a little more than half of the flavourful sauce that is made. I then tossed the pasta in the sauce with the shrimp and it was wonderful. If you follow the ingredient amounts, I don’t think there would be much extra, so keep that in mind and maybe add a little more (at least of the olive oil) if you want the pasta to be coated.
As usual, I used dried parsley but I’m sure fresh herbs would have been even better. Instead of dry white wine, I used chicken broth and it worked great.
This recipe is now at the top of my list for busy week night meals, especially since I always have the ingredients at home and it takes about 10 minutes to prepare and cook. Did I mention it tastes fabulous!