Lemon Basil Shrimp Pasta
Looking for a flavor packed pasta dish that is refreshing and not heavy? Try making my lemon basil shrimp orzo pasta. I toss my shrimp in garlic salt and sugar before roasting them in the oven to get them cooked perfectly, and toss the pasta in lots of fresh lemon juice and basil to create a nice light meal perfect for those hot summer nights!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 400 degrees. Place the shrimp in a 9×13 baking dish and toss them with the olive oil, sugar, minced garlic and salt and pepper to taste until well coated. Spread them out into an even layer and roast in the oven for 8-10 minutes until they are opaque.
Meanwhile in a deep large skillet add the orzo pasta, clam juice and chicken broth and bring to a boil, cover and reduce to simmer. Cook for 10-12 minutes stirring occasionally.
Zest the lemon and set the zest aside. Juice the lemon and set aside. Slice the basil into thin slices and set aside.
Add the peas, butter and lemon juice to the pasta along with the cooked shrimp stirring well, cover and allow ingredients to warm through 2-3 minutes.
To serve place pasta into serving bowls and sprinkle with the lemon zest and sliced basil.
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