Lemon Garlic Shrimp and Pasta: (Originally posted by Kalyn’s Kitchen )
Thaw 1 lb. Shrimp, (I used 21-25 per pound size, which was good for this recipe)
2 T olive oil
1 T butter (I used non-dairy almond butter, and it worked great!)
2 T finely minced garlic (I used the bottle kind that you can buy on the seasoning isle)
2 T fresh-squeezed lemon juice
1 T lemon zest (or a little less if you’re not that fond of lemon)
sea salt to taste (I did not use any salt)
Place Olive Oil and butter in skillet and cook on low heat, for about 2 minutes.
Add garlic, lemon juice and shrimp, cook for approx 5 minutes.
In separate pot, cook pasta as normal. Drain excess water, and service hot pasta with shrimp on top. Squeeze a little extra lemon juice on top if you want extra lemon flavor.