- 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
"Is my version of this recipe missing an ingredient? There was no sauce at all, which made for very dry pasta. I was thinking of doubling the cumin and adding some fresh salsa to coat the pasta."
"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!"