Ditch the stovetop for this 25-minute lemon butter shrimp pasta baked to perfection in the Versa 16. It’s an effortless, one-pan outdoor meal that pairs juicy, garlic-infused seafood with a bright citrus sauce.
Lemon Butter Shrimp Pasta
|Antonio Tapia
Lemon Butter Shrimp Pasta
Antonio Tapia
4
10 minutes
15 minutes
American
Main
Juicy, seasoned shrimp sautéed in butter and garlic with fresh shallots, parsley, and a hint of lemon, then baked in the Versa 16. Toss with your favorite pasta and you have an easy yet indulgent meal. Who needs a kitchen anyway?
Ingredients
- 2 lbs shrimp, peeled and cleaned
- 1 stick butter
- SPG seasoning (salt, pepper, garlic)
- 3 garlic cloves, diced
- 1 shallot, diced
- ½ cup parsley, chopped
- 2 oz lemon juice
- 1 tbsp olive oil
- Red pepper flakes (to taste)
- 4 servings of pasta (your choice)
Directions
Preheat the Versa 16:
Fire up your HALO Versa 16 and let it warm up while you prep the ingredients.
Prepare the Shrimp:
Season the shrimp with SPG (salt, pepper, garlic) and set aside.
Cook the Shrimp & Vegetables:
In a heat-safe pan melt one stick of butter.
Stir in the parsley, lemon juice, olive oil, and red pepper flakes.
Bake in the Versa 16:
Place the pan in the Versa 16 on medium heat and cook for about 15 minutes, stirring occasionally.
Boil the Pasta:
While the shrimp cooks, boil your pasta according to the package instructions.
Combine & Serve:
Once the shrimp is cooked, toss in the drained pasta and mix everything together.
Serve hot and enjoy this easy, flavor-packed dish!
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