Meatless Friday Recipe: Lemon Garlic Shrimp Pasta

Try this lemon garlic shrimp pasta recipe for your meatless Friday during Lent.

Looking for a meal that *feels* like you put effort into but doesn’t *actually* require that much work? This one’s for you.

This one-pot shrimp pasta from Tasty is the perfect dish for our seafood fans out there. With its simple steps, fresh ingredients, and lemony-garlic flavor, there’s a good chance this recipe will become not just a Lenten staple, but a year-round regular in your weekly dinner lineup.

Here’s what you’ll need: (for 4 servings)

  • 8 oz linguine
  • 2 tbsp olive oil
  • 8 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 ¼ lb large shrimp
  • Salt & pepper, to taste
  • 1 tsp dried oregano
  • 4 cups baby spinach
  • ¼ cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Got everything? Great — now just follow these easy steps, and enjoy your meatless pasta night!

  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until the pasta has softened but is still firm (al dente).
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper. Cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink but are not fully cooked.
  5. Add oregano and spinach — cook until wilted.
  6. Return cooked pasta to the pot, then add remaining butter, parmesan, and parsley. Stir until well-mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice and mix once more. Then serve while hot.

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