Lemon Garlic Shrimp Pasta Zesty Lemon Garlic Shrimp Linguine with Fresh Parsley and Parmesan Ingredients: 8 oz linguine pasta 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Zest of 1 lemon Juice of 1 lemon 1/4 cup dry white wine (or chicken broth) 3 tablespoons unsalted butter 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Freshly grated Parmesan cheese, for serving Lemon wedges, for garnish Directions: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet over medium heat, heat olive oil. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add lemon zest, lemon juice, and white wine. Bring to a simmer and cook for 2–3 minutes. Stir in butter and allow to melt completely. Return shrimp to the skillet along with the cooked linguine and toss everything together. Add reserved pasta water a tablespoon at a time to loosen the sauce, if needed. Finish with fresh parsley, Parmesan, and a final squeeze of lemon juice. Serve immediately with extra Parmesan and lemon wedges. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 450 kcal | Servings: 4 servings #shrimp #shrimpdinner #pastanight #easyrecipes #garlicshrimp #seafoodpasta #lemonshrimp #quickdinner #italianinspired #homemadefood #shrimpmeal #comfortfood #weeknightdinner #parmesan #freshparsley #lemonpasta #linguine #garlicbutter #shrimprecipes #simplemeals Bright, zesty, and loaded with flavor! This Lemon Garlic Shrimp Pasta is the perfect weeknight dinner. Quick, fresh, and totally satisfying

Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!