Lemon Pasta with Shrimp

Bring your water to a boil (I add salt and olive oil to mine) and cook your pasta according to package instructions.

Once the linguine is halfway done, heat up one of your larger skillets and add the oil. Then, add your garlic.

Once your garlic is a nice brown color (not burned!), go ahead and add your shrimp. Sprinkle your seasonings and parsley on top and stir. Remember, this has to flavor the pasta too, so it’s okay if it looks like it’s a lot. This part is also based more on your preference, so feel free to switch it up!

Next, roll the lemon to get the juices flowing and cut in half. Squeeze the juice directly over your shrimp, taking care to keep the seeds out. Cook the shrimp until they have lost their translucent appearance, but not all the way. Remove from heat.

Drain your pasta, reserving about 1/4 cup of the water to help thin your sauce a little bit. Add both the pasta and the water directly to your shrimp skillet and toss everything together. The heat from the pasta will finish cooking the shrimp and keep them from becoming rubbery.

Finally, add your parmesan to the skillet and stir. Dish it out, and garnish with more cheese and parsley if desired. Yum. Enjoy!