Lemon Pepper Shrimp Over Pasta
Lemon Pepper Shrimp Over Pasta
- 1 8 ounce package pasta
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 3/4 cup white wine
- 1 lemon juiced
- 1/2 teaspoon lemon zest
- 1/4 teaspoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 1 pound medium frozen shrimp tails removed, thawed
- 1/4 cup butter
Bring a large pot of water to a boil. Add pasta and cook until al dente (approximately 9 minutes). Drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Stir in wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer for 5 minutes.
Add shrimp and butter to the saucepan. Cook 2 to 3 minutes, until shrimp is done. Stir in the cooked pasta and toss until well coated.