Tuesday, September 1, 2009

Shrimp Pasta with Chili & Lemon

There are times when I don’t have a lot of time to prepare a wonderful, fancy, elaborate, multi-ingredient meal. And there are times when I don’t have time to labor over a witty, in-depth blog post. For times like that, there’s this meal!

I was short on time & ingredients, and we were going out of town soon, so I had to make do with what I had on hand. Luckily that included a big bag of frozen shrimp, whole wheat pasta, half of a red pepper, & a lemon. I wouldn’t normally think it would make a delicious meal, but whaddya know, it did! I thought the chili flakes made this a spicy meal. The lemon really helped to balance out the heat, and added some twist. Of course, The Boy didn’t think it was hot at all, but he did think it was very good! This was a healthy, filling, and simple dinner. Those are always nice to have on hand when you haven’t got much time!

To keep this short, here’s the recipe:


Shrimp Pasta with Chili and Lemon

adapted from Serious Eats
serves 2


2 generous handfuls cooked shrimp (I steamed mine)
2 tablespoons olive oil
1 clove garlic, chopped
Small pinch of red pepper flakes, or to taste
1/2 red pepper, chopped
Juice of half a lemon
Salt and pepper
1/2lb whole wheat spaghetti
freshly grated parmesan cheese


Over medium heat, heat the oil and cook the garlic, red pepper, and chili flakes until fragrant but not browned, about 2 minutes. Add the shrimp, cook until just warmed through and tomatoes are softened, about 2 minutes, longer if starting with raw. Season with salt and pepper.

Meanwhile, bring a pot of salty water to boil, and cook the past until al dente. Reserve some of the pasta cooking water.

Add the lemon juice to the shrimp off the heat, and toss with the cooked pasta. If it's too dry, add a little of the pasta cooking water, or a little olive oil. Grate parmesan cheese over the top, serve immediately.

  Pin It

5 Responses to “Shrimp Pasta with Chili & Lemon”

Leave a Comment