garlic shrimp pasta

Lemony Shrimp Garlic Pasta

This fabulous dish glorifies shrimp with the flavors of lemon and garlic.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian, Seafood
Servings 4
Calories 305 kcal


  • ½ pound angel hair pasta broken up
  • 2/3 cup of extra virgin olive oil
  • 2/3 cup of grated Romano cheese
  • ½ cup lemon juice about ½ cup
  • Salt and freshly ground pepper to taste
  • 1 ½ tbsp. lemon zest
  • 1/3 cup fresh parsley
  • 1/3 cup fresh basil
  • Pinch red pepper flakes optional


  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Meanwhile, whisk the oil, Romano, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
  • Season with salt and pepper. Garnish with lemon slices.
Keyword lemon, Seafood, shrimp

One Pan Shrimp & Rice

This recipe utilizes many unique spices to enrich the Mediterranean flavors.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Main Course
Cuisine Mediterranean
Servings 4


  • 2 cups brown rice rinsed
  • 3 tbsp. extra Virgin olive oil.
  • 1 red onion chopped
  • 1 red bell pepper cored and chopped
  • 2 garlic cloves minced
  • 1 cup frozen peas rinsed quickly to separate
  • ½ packed chopped parsley
  • Kosher salt to taste
  • 1 teaspoon coriander
  • 3/4 tsp. mild chili pepper
  • ½ tsp. cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. ground turmeric
  • 2 1/2 cups water
  • 1 pound large shrimp thawed if frozen peeled and deveined if not


  • Rinse the rice well, and place it in a bowl. Cover with water and let it soak for about 15 to 20 minutes and drain well.
  • In a large deep pan, heat 3 tablespoons of extra virgin olive oil over medium heat.
  • Season with salt. Cook for about 3 minutes tossing regularly. Add coriander, pepper, cumin, and paprika.
  • Cook for another two to three minutes tossing occasionally until the vegetables have softened a bit.
  • Add the rice and season with a good pinch of salt. Add water. Bring to a boil until the liquid has reduced by about half.
  • Turn the heat to low and cover and let the rice cook for about 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of salt. Uncover the pan and add the shrimp nestling it into the rice.
  • Cover and cook for about 3 to 5 minutes more or until the shrimp is pink and fully cooked. Garnish with fresh parsley and serve.
Keyword Mediterranean diet, one pan, shrimp