Lemon Pepper Shrimp Pasta

This Lemon Pepper Shrimp Pasta is a delightful combination of flavors, featuring succulent shrimp tossed with tangy lemon zest, juice, and aromatic garlic, all served over perfectly cooked linguine pasta. It's a quick and easy dish that's perfect for a weeknight dinner or a special occasion.

Ingredients:

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• Salt to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese for garnish

Instructions:

Follow the directions on the package to cook the linguine until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque

Add the salt, black pepper, lemon zest, and lemon juice and mix well

Toss the cooked linguine with the shrimp and sauce in the pan after adding it

Before serving, top with grated Parmesan cheese and chopped parsley

Saucy Shrimp Bonefish Grill Copycat

This Saucy Shrimp recipe is a delicious copycat version inspired by the Bonefish Grill dish. It features succulent shrimp cooked in a flavorful sauce infused with garlic, white wine, and chicken broth, finished with a bright touch of lemon juice and fresh parsley.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Crushed red pepper flakes optional

Instructions:

Heat olive oil in a large skillet over medium heat

Add minced garlic and saut for about 1 minute until fragrant

Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side

Deglaze the skillet with white wine and chicken broth, scraping up any browned bits from the bottom

Stir in chopped parsley and lemon juice

Season with salt, pepper, and crushed red pepper flakes if desired

Cook for another minute until the sauce thickens slightly

Serve hot, garnished with additional parsley if desired