Try this easy, tasty and comforting dish for dinner.
If prime rib or roast turkey has dominated the menu this holiday season, this brilliant pasta recipe is a perfect pivot that still retains a rich, warm flavor.
“Good Morning America” Food is taking the guesswork out of dinnertime and helping you find quick, delicious dishes to make any night of the week.
Shanika Graham-White, food blogger and cookbook author for Orchids and Sweet Tea, shared her Lemon Garlic Shrimp Pasta with “Good Morning America” for an easy meal to put together.
Graham-White said this dish is “the epitome of savory, comforting and bold flavors coming together for an easy weeknight dish.”
Check out the full Graham-White recipe that requires just 10 minutes to prep and 20 minutes to cook, below.
Salted Shrimp Pasta with Garlic and Lemon
Total Time: 30 minutes
It serves: 4
1 package (16 ounces) pappardelle pasta
1 pound jumbo shrimp, deveined (season with 1 teaspoon salt and black pepper)
2 tablespoons unsalted butter, 1 tablespoon, for cooking
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 cup organic heavy cream
1/4 cup low-sodium organic chicken broth
2 tablespoons white cooking wine
1 teaspoon each of sea salt and black pepper
1 teaspoon fresh or dried parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
pinch of smoked paprika
1 cup chopped kale, stem removed (optional)
1 cup grated Parmesan cheese
Cook pasta according to package. Note: pappardelle pasta doesn’t take long to cook, usually 8-10 minutes (however, it should cook 6-8 minutes or so, until al dente).
In a medium skillet over medium-high heat, add 1 tablespoon of butter until melted. Add shrimp (seasoned with salt and pepper) and cook on both sides (about 3-4 minutes), until pink and cooked through. Remove from skillet and reserve shrimp.
In the same skillet (with the shrimp juices and all) melt the other tablespoon of butter and add the garlic and sauté for 1 minute or so, until fragrant. Add the season and beat until well combined.
Reduce heat to medium-low and slowly add heavy cream, chicken broth, lemon juice, chopped kale, and white wine, stirring until incorporated. Let it bubble for 1-2 minutes and then add the grated Parmesan cheese, whisking until completely melted and the sauce thickens, about 2-3 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until the sauce completely covers and adheres to the pasta. Toss shrimp until completely coated. Remove from the fire and serve.
Leftovers can be kept in a tightly closed container and refrigerated for up to 3-4 days.
You can use long pasta like pappardelle, fettuccine, etc. However, I would recommend tossing with tongs to make sure the paste is completely workable and completely coated. Otherwise, other pastas like penne, rigatoni, etc. they are perfect.
To add a little more flavor to this dish, you can always add your favorite greens like kale, spinach, collard greens, or asparagus.