Lemon-Cilantro Shrimp Pasta Recipe

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.

lemon-cilantro shrimp pasta

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!

Lemon-Cilantro Shrimp Pasta Recipe
Cuisine: Italian
  • 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
  1. Get the shrimp ready - add some salt and pepper, mix well until evenly covered and set aside
  2. Cook pasta according to package instructions.
  3. 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.
  4. Add shrimp to skillet, add lemon juice and wine.
  5. Sauté stirring constantly until shrimp is cooked, take off the heat.
  6. Serve on top of pasta, garnish with fresh cilantro and pine nuts.

Now it’s your turn!

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Stay fit and well fed, my friends!



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  1. Nice one 🙂

  2. 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 ShowMy Profile

  3. 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 MondayMy Profile

  4. This sounds delicious! I don’t eat shrimp, but I bet this would work well with a tofu or seitan instead.

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