I don’t make a lot of seafood (like ever), and mostly I’m ok with that. TJ doesn’t really like it, and while I like shrimp, crab, and lobster, I don’t really eat much fish. Every once in a while though, I get so in the mood for some shrimp. It’s easy to cook, relatively inexpensive, it doesn’t take long to make. TJ’s favorite meal ever is pasta, so when I do want shrimp, I usually serve it with pasta so we’re both happy.

This Lemon-Parmesan Shrimp and Pasta is definitely my new favorite shrimp dish. It’s so easy, full of flavor, and really just an ideal weeknight meal. It’s also really light, so after you’re done eating, you don’t feel overly full – just happily satisfied.

Printable Recipe
Serves 2

ingredients:
4 oz angel hair pasta
2 tbsp olive oil
1/3 cup Parmesan cheese
4 green onions
juice from 1 lemon
2 garlic cloves, minced
1/4 lb shrimp
salt and pepper to taste
lemon wedges and parsley for garnish

instructions:
Boil the pasta according to package directions, then place in a large skillet. Add in 1 tbsp olive oil, the Parmesan cheese, green onions, juice from half of the lemon, and 1 minced garlic clove. Salt and pepper to taste, and stir together over low heat until warmed through.

Cook the shrimp in a small pan with the remaining lemon juice and remaining garlic. Add salt and pepper as desired. Continue cooking until the shrimp is lightly browned, with a grilled look.

Divide the pasta between two plates and top with the shrimp. Garnish with lemon wedges, parsley, and additional Parmesan cheese. Enjoy!

Adapted from Taste of Home Comfort Food Diet Cookbook