Introducing Lizzy Mathis’ latest culinary delight on The Cool Mom Co.: Summer Shrimp Lemon Pasta! This refreshing and flavorful dish combines succulent shrimp, angel hair pasta, and a zesty lemon puree, all brought together with fresh greens and a hint of red pepper flakes. Finished with a sprinkle of parmesan cheese, this pasta is perfect for a light summer meal. Follow the simple steps to marinate, sear, and mix for a quick and delicious dinner that’s sure to impress!
Ingredients
- 1 lb of Shrimp
- 1 Pack of angel hair pasta
- 1 Large lemon
- 1/2 cup Olive oil
- Salt to taste
- Red peper flakes to taste
- 3 Garlic cloves minced
- 1 Bunch of fresh parsley chopped
- 1 Bunch of green onion chopped
- Whole cherry tomatoes to taste
- 1 Bunch of mixed greens chopped
- 2 tbsp Butter or ghee
- Parmesan cheese to taste
Instructions
- In a large pot, bring water & salt to taste to a boil
- Lemon puree: in a mixing bowl, combine the following ingredients:
- Zest & juice of one large lemon, add the 1/2 cup olive oil, red pepper flakes & minced garlic.
- Coat some the lemon puree over the shrimp & let it marinate for ten minutes.
- Once pasta water has boiled, add the angel hair pasta & let cook fully.
- Chop up all greens: parsley, green onion, mixed greens.
- Add the marinated shrimp to a cast iron skillet to sear until golden brown & remove from the pan.
- In the same skillet, add the chopped greens, tomatoes & leftover lemon puree.
- Cook until the greens have gone soft.
- Plate, top with parmesan cheese & enjoy!
