Lemon Garlic Pasta with Shrimp and Veggies

May 24, 2012 § 2 Comments

Going to the grocery store hungry. Always a mistake. Needless to say my fridge is full of food I need to use up before we head out for Memorial Day weekend. This was a simple, fairly quick dinner that was a result of throwing things together.

I think my favorite part of this dish is the toasty little garlic chips. They are not required, and it will still be delicious without them, but man are they delicious surprises every time you crunch into one!

My next task is to clean out the freezer…by eating everything in it. We are going to the Gulf to go deep sea fishing this weekend, and I desperately need to clear some room for delicious fresh fish. 36 hours to finish everything in my freezer and fridge? Sounds like a challenge…


  • 1/2 pound shrimp, peeled and deveined
  • 1 bunch of broccoli rabe/broccolini with the stems cut off (I am saving these and will throw them in a stir fry…with all the other leftovers, I predict)
  • 4-5 large mushrooms, diced
  • 2 large garlic cloves or 4 small ones
  • 1/4 lemon
  • olive oil
  • pasta of your choice
  • Parmesan cheese (about 1/4 cup + more for topping)
  • salt and pepper, to taste


Start boiling water for pasta- I made about 1 pound- make as much or as little as you need. Keep an eye on the pasta and drain it and set aside whenever it is done.

Once your shrimp are peeled and deveined, season them with salt and pepper.

Take one of your large garlic cloves (or 2 small) and slice it thin. Heat olive oil in a skillet. When it is hot, put the thin garlic cloves in making sure to keep them in a single layer. Brown them on both sides and set them aside. If your burner is lopsided, like mine, the oil will always pool at one side. Today this was a blessing in disguise, since it was perfect for frying up toasty little garlic chips!

Mince the remainder of your garlic and add it to the skillet. Add your shrimp. Cook for 2-3 minutes on each side. Set the shrimp aside. Add mushrooms and broccoli rabe. You may need to add more oil to the skillet (or a little bit of water) if it is sticking. Squeeze your lemon over the veggies. Once they are soft, add your cooked pasta to the skillet and mix everything together. Grate fresh Parmesan into the dish and mix again. Add shrimp, mix, and turn the heat off. Top the dish off with the toasty garlic chips. Mmmm. This is great topped with more Parmesan and freshly ground black pepper as well.


§ 2 Responses to Lemon Garlic Pasta with Shrimp and Veggies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What’s this?

You are currently reading Lemon Garlic Pasta with Shrimp and Veggies at Dessert is in a Different Pocket.


%d bloggers like this: