Rosemary Shrimp Pasta
This Rosemary Shrimp Pasta is bursting with flavor! An aromatic blend of rosemary and garlic with succulent shrimp makes for a delightful weeknight dinner.
Servings: 4 servings
Ingredients
- 3 cloves garlic finely minced
- 6 tablespoons olive oil
- 2 tablespoons fresh rosemary coarsely chopped
- 1 tablespoon salt
- 12 oz pasta your choice of spaghetti, linguine, or fettuccine
- 1 pound raw shrimp peeled and deveined
- 1 whole lemon zested
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Step 2: Sauté the Garlic and Rosemary - In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the chopped rosemary and salt, cooking for an additional 30 seconds.
- Step 3: Cook the Shrimp - Add the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- Step 4: Combine Pasta and Shrimp - Once the shrimp are cooked, add the drained pasta to the skillet. Toss everything together, adding a little reserved pasta water to loosen the mixture if necessary.
- Step 5: Add Lemon Zest and Season - Sprinkle the lemon zest over the pasta and shrimp, mixing well. Season with additional salt and pepper to taste.
- Step 6: Serve and Enjoy - Plate the Rosemary Shrimp Pasta immediately, garnishing with extra rosemary if desired.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Measuring Spoons
- Grater or zester
- Colander
Notes
- For a gluten-free option, use gluten-free pasta.
- Feel free to add vegetables like spinach or cherry tomatoes for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.