Ten Minute Lemon Pasta with Shrimp

I am still feeling Mediterranean Sea, beach vibes, so an easy, lemon pasta with shrimp called out to me today. It took around ten minutes to make. Super easy; super delicious.

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Ingredients

Angel Hair Pasta

Sustainably Sourced Shrimp

White Wine

Lemon

Garlic Clove

Sazon Goya with Coriander and Annato

Salt

Black Pepper

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For the pasta, you will want to use either angel hair or tanglioni. I went with angel hair because it is slightly thinner than tanglioni, and it pairs well with delicate sauces. You will also have a hard time finding tanglioni pasta in any regular grocery store. Unless you make it yourself or you have a specialty store near you, angel hair is probably the best way to go.

The shrimp I got for this recipe is from Sprouts Farmers Market. These shrimp come from a farm in India. Sprouts claims all of their seafood is “responsibly sourced”. It is not within my wheelhouse to go the extra mile to research that claim at this point in time, so I trust what they say. The man who was helping me with the seafood gave me a free shrimp for asking about the farm that they came from, so win for caring about the animals!

The white wine that I went with was a blend of Sauvignon Blanc and Pinot Grigio. A pure use of Sauvignon Blanc would result in a punchy citrus kick, as it would enhance the flavors from the lemon as well as the coriander in the Sazon Goya seasoning. The Pinot Grigio calms the citrus enhancement down while still allowing for a flavorful sauce. Garlic, salt, and pepper round out the rest of the dish.

In retrospect, to make this dish better, I would add butter and parsley to add a contrasting, well-rounded bite. The parsley would have also livened up the texture, as well as the visuals of the dish.