- 2 tablespoons olive oil
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 3 garlic cloves, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons minced fresh parsley
- Hot cooked pasta or rice
- In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Lemon Shrimp
"A nice easy recipe. But there was no flavor for the spaghetti. Not enough sauce."
"Great recipe with several modifications. We like a lot of sauce. I saut?ed about1/3 cup chopped onion before adding shrimp. Used Pepper Lemon salt, and juice of 1 large lemon. Added 1 - 16 oz Jar Ragu Alfredo Sauce. Served over pasta. My wife and I devoured it !"
"Very flavorful dish!! I doubled the sauce to have enough for pasta!! I had no problem with the cumin. Very delicious and easy to make!"
"This was okay when made as the recipe is written. It wasn't bad, but Garlic Lemon Shrimp should obviously not taste like just cumin. Next time I'll omit the cumin and double the sauce, and use more lemon juice than the recipe calls for."
"Easy and tasty! We enjoyed this recipe. Next time I will use less cumin and double the sauce. Will definitely make this again and again!"
"Great recipe!!! This came together so quick and the whole family loved it!"