Looking for a delicious and easy seafood pasta recipe? Look no further than this lemon garlic shrimp and snap pea linguine! This dish is loaded with flavor, protein, and veggies, making it a perfect healthy dinner option. Plus, it's ready in just 30 minutes!
Ingredients:
- 1 pound linguine
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound snap peas, trimmed
This image shows all the ingredients for the recipe, arranged neatly on a cutting board. The bright green snap peas and pink shrimp stand out against the white linguine and dark green parsley.
Instructions:
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet and cook for 3-4 minutes until pink and cooked through. Remove shrimp from skillet and set aside on a plate.
- Add snap peas to the same skillet and sauté for 2-3 minutes until tender-crisp.
- Return cooked linguine to the large pot and add lemon juice, parsley, salt, and black pepper. Toss to combine.
- Add cooked shrimp and snap peas to the pot with the linguine, and toss everything together until well combined.
- Serve hot, garnished with additional parsley and lemon wedges if desired.
This image shows a close-up of a plate of lemon garlic shrimp and snap pea linguine, garnished with a sprinkle of parsley and a wedge of lemon. The linguine is coated in a light sauce and studded with plump shrimp and bright green snap peas.
Tips:
- For a lower-carb option, substitute zucchini noodles or spaghetti squash for the linguine.
- Make sure to devein the shrimp before cooking to remove any gritty bits.
- For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
