Lemon Garlic Shrimp pasta

Pasta is my go-to comfort food. Its so versatile and lends itself to many quick preparations. Well, today’s video is a very quick preparation, and in all honesty, the longest part of it is waiting for the water to come to a boil to cook the pasta. I don’t even start any of the prep for the dish until I actually put the pasta into the water.

This week I make a lemon garlic shrimp pasta. Lemon and garlic are a wonderful combination that balances very well with the sweetness of the shrimp. Coupled with a little fresh thyme, and you have a winning combination.

To make this you will need:
Pasta – I used spaghetti, but use almost any pasta you like (85g is a good portion size)
Shrimp – I had a dozen 30/40 shrimp, but again, this will work with any size you have
Lemon – you will need the zest and juice of 1/2 a lemon for each portion, but you can reduce this ratio if you are making a larger amount
Garlic – 1-2 cloves should be more then enough unless you are like me, then use 4-5
Olive oil – this is the basis for the sauce. About 1-2 tablespoons per portion should be good. If you don’t have olive oil, use butter, or a combination of butter and vegetable oil
Thyme – I used 3 springs, but a pinch of dry will work as well.

1. Get your water boiling for the pasta, and don’t forget to salt it. This is essential for good pasta.
2. Once your pasta is in the water, start chopping your garlic. Don’t chop too fine as it will burn much easier.
3. Make sure your shrimp are ready to go. Peel any shells that might be on them.
4. Heat pan on medium heat. Add olive oil and sauté shrimp.
5. Add the garlic once the shrimp are nearly cooked. Take care not to overcook the shrimp or burn the garlic.
6. Add zest of lemon and thyme and allow to cook for 1-2 minutes. Deglaze pan with lemon juice and scrape any bits that have stuck to the bottom of the pan.
7. Add cooked pasta and mix well.
8. Serve. Top with a bit of parmesan cheese. Enjoy.