Lemon Shrimp & Artichoke Angel Hair Pasta
Bright, refreshing and oh-so satisfying, this is a great meal for those summer patio nights.
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ingredients
- 2/3 cup + 1 tsp olive oil
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp fresh lemon zest
- 2/3 cup fresh lemon juice
- 1 lb angel hair pasta
- 1 1/4 lb shrimp shelled and deveined
- 1/2 cup marinated artichoke hearts drained and chopped
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated parmesan
- Garnish: grilled lemon halves chopped basil, grated parmesan
instructions
- In a small bowl, whisk together 2/3 cup olive oil, garlic, salt, pepper, lemon zest, and lemon juice. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook angel hair pasta according to the instructions on the box.
- While the pasta is cooking, heat 1 tsp olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet to cook, turning at least once. Remove from heat once shrimp turn pink, approximately 2 minutes.
- Strain pasta when finished cooking and add it back to the large pot. Stir in lemon sauce, shrimp, chopped artichokes, basil and parmesan.
- Serve immediately with grilled lemon halves, chopped basil and grated parmesan.