Lemon Garlic Shrimp is a great weeknight meal in minutes that requires mostly on-hand ingredients. Here I served it with some homemade fettuccine noodles I made with my KitchenAid pasta attachments – something I’ve had for almost a decade and had never used until the stay-home orders we’re currently observing.
This dish could easily be made Whole30 by swapping out the pasta with a bed of quick-steamed zucchini noodles or even spaghetti squash.
- 1 pound shrimp, peeled and deveined
- 3 tablespoons butter (use ghee for Whole30)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- Pinch of red pepper flakes
- Fresh parsley for garnish
Melt butter in a large skillet over medium-high heat. Add olive oil and stir to combine.
Add minced garlic to the pan and cook for about 1 minute.
Add shrimp to the pan, and season with salt, black pepper and red pepper flakes. Cook shrimp for three minutes per side.
Zest 1 lemon into the pan and squeeze juice from the lemon onto the shrimp. Taste, adjust seasoning and serve garnished with chopped, fresh parsley.