Lemon and cilantro is a perfect combination in my opinion – whether you want to use it on rice, spaghetti or zoodles. Next time you feel like it – make this Lemon-Cilantro Shrimp Pasta. Serve on spaghetti or zucchini noodles.
Hey, guys! How is your week going?
I am here just happy that we’re one day closer to Friday!
I wanted to share a great recipe with you that I came up with a while ago – it is super quick to make, and so so so delicious!
- 1 lb raw shrimp, peeled and deveined
- ½ package Barilla Whole Grain Thin Spaghetti
- 1 medium leeks, rings (if you don't have leeks, use onions)
- 1½ - 2 cups green beans, trimmed and cut
- 2 cloves garlic, minced
- Juice of ½ lemon
- ¼ cup white wine
- 4 tbsp. unsalted butter
- 2 tbsp. pine nuts, roasted
- 2 tbsp. fresh cilantro, chopped
- Salt, parmesan and pepper to taste
- Get the shrimp ready - add some salt and pepper, mix well until evenly covered and set aside
- Cook pasta according to package instructions.
- While pasta is cooking, melt butter in a large skillet (I used my wok), add beans, leeks and garlic and sauté for 2-3 minutes.
- Add shrimp to skillet, add lemon juice and wine.
- Sauté stirring constantly until shrimp is cooked, take off the heat.
- Serve on top of pasta, garnish with fresh cilantro and pine nuts.
Now it’s your turn!
Stay fit and well fed, my friends!
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Link ’em up below, guys!
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Nice one 🙂
Thanks, Bella.
I do a lemon and arugula pasta that is super fresh too. Lemon and pasta is just great combo. Thanks for sharing!
Andrea recently posted…Himeji Castle and A Kyoto Geisha Show
My pleasure 🙂 I love arugula!!! I think it tastes awesome with lemon, too.
My husband and son love shrimp pasta! This looks simple and quick
Deborah @ Confessions of a Mother Runner recently posted…Freekeh Black Bean Burgers-Meatless Monday
I hope they like this one if you try it 🙂
This sounds delicious! I don’t eat shrimp, but I bet this would work well with a tofu or seitan instead.
I’m sure it will! Thanks for stopping by 🙂