Lemon Parmesan Shrimp Pasta

Someday's I come home and I really don't want to spend time cooking, thinking new recipes up, trying new recipes, and I just bring a pot of water to a boil, add pasta, some quick tomato sauce and call it a night. Well today that was totally my intention but at the last minute I decided to add some shrimp, I had a lemon that needed to be used and I always have Parmesan cheese on hand (or Farmer John as I said it as a kid and still say to myself every time I see it!). Next thing I knew I was grabbing my camera and taking a picture of my meal...what happened to my no new recipe night? Oh well, good news is dinner was a total success and now you get a new recipe!



Lemon Parmesan Shrimp Pasta: Serves 4

1lbs Shrimp - Peeled & De-Veined
8oz Pasta
2TB Lemon Juice - Fresh
2tsp Olive Oil
2-3 Garlic Cloves - Minced
1/2tsp Basil - Dried
1/2C Parmesan Cheese - Shredded

Bring a pot of salted water to a boil and cook the pasta until al dente. About 4-5 minutes before the pasta is done place the olive oil in a large saute pan with the garlic and cook for 30-40 seconds, add the lemon juice, basil and shrimp to the pan. Give it a toss and cook the shrimp a few minutes until fully cooked through, flipping once. Remove from the heat, add in the pasta and parmesan, give it a stir, cover and let it sit for a few minutes, then serve and enjoy!

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WW: 10 Points Plus / serving