Easy lemon garlic shrimp pasta! This healthy shrimp pasta has a light yet flavorful sauce made with Sunkist® lemons, olive oil, vegan butter and garlic. It’s dairy-free and gluten-free and ready in less than 30 minutes!
8 ounces pasta (linguine, spaghetti, capellini, angel hair, etc.)
1 cup reserved pasta water
2 tablespoons extra virgin olive oil
1 lb large shrimp, shelled and deveined
1 large shallot, diced
4 cloves of garlic, minced (2 teaspoons)
1/4 cup white wine or broth
3 tablespoons vegan butter
2 Sunkist® lemons, juiced (1/4 cup Sunkist® lemon juice)
Zest from 1/2 Sunkist® lemon
1/3 cup chopped fresh parsley leaves
1/2 teaspoon red pepper flakes (optional)
salt and pepper, to taste
Cook the pasta in heavily salted water according to the package instructions. Reserve 1 cup of salted pasta water before draining.
While the pasta cooks, heat a skillet with olive oil. Add the shrimp and season with salt and pepper. Let cook for 2 minutes, then flip the shrimp over. Let cook for an additional 1-2 minutes.The shrimp are done when they turn from grey to opaque white and pink. Remove from the pan with tongs or a slotted spoon and set aside so they don’t over cook.
Add the shallots to the pan with the remaining olive oil and sauté until translucent. Next, add the garlic and cook until it becomes fragrant; about 1 minute. Then add the white wine or broth. Bring to a simmer for 1-2 minutes or until wine reduces by about half. Stir in the remaining butter, lemon juice and lemon zest.
Add the shrimp and pasta to the skillet and toss until glossy with sauce. Add about 1/4 cup of reserved pasta water to loosen up the sauce, if needed. Finish with parsley, flaky salt, black pepper and red chili flakes, if desired.