Well, this is a go to meal when I have both a lemon, and some shrimp kicking around. This actually isn’t often. So as far as a go to meal- it isn’t actually one in the sense of it being one that I make all the time. More like a “go-to” in the sense that when the circumstances are right, it’s a meal I can make with relative ease, and can always count on being tasty and satisfying. It’s another one of those meals that more just comes together then has a recipe, exactly. I think I first got this from a Real Simple magazine, but it’s been a while since I made it from an actual recipe.

Unfortunately, I don’t even have a picture of it for you. All I have is this;

All that remains from my delicious pasta dinner.

Empty bowls and pots. It was good though. I promise. And I’ll try to start taking pictures of real food again soon, not just my dishes.

Lemon Shrimp Pasta

  • The zest of one lemon
  • The juice of one lemon
  • 1 clove garlic
  • 3 Tbs olive oil
  • 1 tsp red pepper flakes
  • 1 pinch pepper
  • 1/2 tsp salt
  • Shrimp – umm, I used 20 medium shrimp for two servings
  • 1/2 cup peas – again this is what I used for two servings
  • Spaghetti or some other long pasta. Or rotini. Anything you have really.
  1. Put water on to boil and cook your spaghetti.
  2. Put oil, lemon zest, garlic, and red pepper into a cold pan. Out over medium heat. I think this lets the oil absorb the flavours, rather then fry them.
  3. Once the oil is warm, and it starts to smell good, add the lemon juice and salt. This may cause a lot of sizzling, depending on how hot the oil is, so watch your hands.
  4. Add the shrimp and peas to the pan and cover. Let cook until the shrimp is cooked through.
  5. Drain the spaghetti, and add to the sauce pan. You can add a bit more oil at this point to make sure that everything is coated well.
  6. You can sprinkle with parmesan at this point, but I just like it plain. This should be very lemony, and a bit spicy. You can add more of anything you’d like to get the flavour balance right. I’ve also made it with spinach instead of peas. So really, whatever goes. That’s why this is a “go-to”!
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