Lemon Butter Shrimp Aglio e Olio

Name: Lemon Butter Shrimp Aglio e Olio
Total time: 30 min
Yield: 285 g
Ingredients: Olive Oil 40 spoon; Frozen Shrimp 100 pieces (3-4 shrimp); Fresh Egg Yolk 30 piece; De Cecco Linguine 90 g; Butter 10 spoon; Parmesan Cheese 15 g

Cook 30 min Difficulty EASY 995 kcal

#Aglio e Olio #Lemon Butter #Shrimp Pasta #Italian Cuisine #Seafood Pasta #Garlic Oil Pasta #Pan Dish #Easy Recipe #White Wine #Lemon Pasta

Lemon Butter Shrimp Aglio e Olio finished dish

Ingredients

Main ingredients

Olive Oil 4 spoon
Frozen Shrimp 1 pieces (3-4 shrimp)
Fresh Egg Yolk 2 piece
De Cecco Linguine 90 g
Butter 1 spoon
Parmesan Cheese 15 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 68.49 g 28%

Protein 41.43 g 17%

Fat 60.55 g 55%

Serving size 285g

Cooking steps

1

Clean and prepare the shrimp thoroughly.
2

Slice the garlic and lemon thinly.
3

Heat olive oil in a pan and sauté the garlic.
4

Add the shrimp, season with salt and pepper, and cook.
5

Pour in white wine and lemon juice, simmer until reduced.
6

Boil pasta and add it to the pan.
7

Add butter and some pasta cooking water, mixing well.
8

Finish with lemon zest and parsley.

Lemon Butter Shrimp Aglio e Olio

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