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Statewide Food 0

Lemon Garlic Parmesan Shrimp Pasta


I absolutely love shrimp, but my wife has a shellfish allergy, so they rarely even enter the house. However, every now and then the craving to cook crustaceans is too overwhelming to resist, and when I stumble up a recipe like this Lemon Garlic Parmesan Shrimp Pasta, I plan accordingly and give it a go. That means making sure my wife is out of the house, like a recent afternoon when I cooked this recipe for me and the kids.

As with most recipes involving shrimp, this recipe comes together in a relatively short amount of time. From start to finish, you are looking at about 30 minutes, and that includes all the prep work.

Here are a few other notes to keep in my when you make this Lemon Garlic Parmesan Shrimp Pasta:

  1. The instructions call for using only one pot, but I opted to boil the noodles in one and use a pan for the other ingredients. This worked better for me, but feel free to do what is best for you.
  2. Any chance I get to cut down on the amount of butter in a recipe, I take it. With that said, I dropped from six tablespoons down to four. If you want to keep six, by all means, do so. Speaking of cutting down on ingredients, I also used ½ teaspoon of red pepper flakes rather than the suggested full teaspoon. My kids do not mind a little heat in their food, but I err on the side of caution. This amount was just right for us.
  3. From the moment I took a gander at this recipe, one thing stood out: a lack of pasta. It calls for 8 ounces, but I say use the full package (16 ounces). If you have to increase some of the other ingredients, but honestly, I found that the amounts worked great with the additional pasta. For excellent Arkansas-made pasta, see Pozza’s.
  4. I cannot stress this enough: do not overcook the shrimp. And please use large shrimp. They make for a beautiful presentation and are absolutely delicious. Shrimp only need a few minutes to cook through, so after they hit the pan, plan on 5-6 minutes on medium-high heat.
  5. The spinach is such a key ingredient here. It adds a vibrant green to the presentation and is a healthy vegetable that makes for a more balanced meal. Give the spinach a rough chop.
  6. The recipe calls for linguine, which I happen to love, but definitely use whatever cut of pasta you prefer. Spaghetti, fettucine, and angel hair would all work well.

In the end, this recipe combines great taste with beauty, making it an easy meal to make for a quick lunch or even something to prepare for a dinner party. I am not the biggest fan of parsley as a garnish, so I left it out. But there is no denying it enhances the presentation. Either way, this recipe is a winner.

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Kevin Shalin is a food writer living in Little Rock with his wife, Sara, and two daughters, Natalie (12) and Sydney (7). He started his own blog, The Mighty Rib, seven years ago while living in Houston. Six months later, he began writing for Eating Our Words, a Houston Press food blog. After a year in Boston, he moved to Little Rock, where he’s been for almost five years. During that time, he’s written for Little Rock Soiree, Rock City Eats, Treatsie, and Bourbon and Boots.

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