A simple recipe for shrimp pasta featuring a bright, flavorful sauce made from garlic, butter, and fresh lemon juice.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 pound linguine or spaghetti
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
3 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
While the pasta cooks, season the shrimp lightly with salt and pepper.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the white wine or broth. Let it simmer and reduce slightly for 2 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the fresh lemon juice and lemon zest.
Add the drained pasta to the skillet. Toss to coat. Add reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta nicely.
Return the cooked shrimp to the skillet. Toss everything together briefly.
Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
For the best sauce texture, use the reserved pasta water to emulsify the butter and lemon juice into a light sauce.
Do not overcook the shrimp; they cook very quickly.