Shrimp Pasta with Blackened Lemon Sauce
718kcal
Ingredients
For the shrimp:
- 1 pound of uncooked shrimp peeled and deveined.
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt
- ½ teaspoon of cracked black pepper
For the blackened lemons:
- 1 large lemon cut in half zest it before you cut it
- 2 tablespoons of canola oil
For the rest of the recipe:
- Zest if the lemon you cut in half for the blackened lemons
- 1 tablespoon of dried oregano
- ½ teaspoon of red pepper flakes optional
- 3 garlic cloves finely diced or passed through a garlic press
- 3 tablespoons of olive oil
- 1/2 pound Pasta of your choice
Method
- Add canola oil to a skillet over medium heat.
- Once hot, add lemon halves cut side down.
- Cook until blackened, around 4 minutes. Check occasionally starting at the 3 minute mark.
- Once blackened, take the lemon halves out of the pan and set aside. When the skillet is cool, wipe it out with a paper towel and set aside to use for sauce.
- Start your pasta according to the manufacturer's instructions. The pasta can be cooked while the shrimp and spices are cooking.
- Preheat the oven to 350 degrees F.
- Place shrimp on a parchment lined baking sheet and coat with olive oil, salt, and pepper.
- Bake for 4-5 minutes or until just pink. Set aside. (Don’t forget about the pasta)
- Add zest, garlic, red pepper flakes, garlic, and olive oil to the same skillet you blackened the lemons in and saute over a medium heat. Saute for 4-5 minutes or until fragrant. Squeeze the lemon halves and heat for 1-2 minutes.
- Once warmed, add the shrimp and coat the shrimp with the sauce.
- To serve, add a serving of cooked pasta to a plate and spoon shrimp mixture over the pasta.
Nutrition
Serving3 servingsCalories718kcalCarbohydrates62gProtein41gFat35gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat23gTrans Fat0.04gCholesterol243mgSodium574mgPotassium655mgFiber4gSugar3gVitamin A38IUVitamin C20mgCalcium156mgIron3mg