Description
A bright, buttery plate of shrimp-tossed pasta that comes together in about 20 minutes, featuring tender shrimp, garlicky butter, and fresh lemon.
Ingredients
- 8 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Parmesan cheese, optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat a large skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant.
- Add the shrimp in a single layer. Season with salt and pepper, cooking for about 1-2 minutes per side until pink and firm.
- Stir in the lemon juice and zest. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add the drained pasta to the skillet, tossing to coat every strand. Adjust seasoning to taste and serve immediately, garnished with parsley and Parmesan.
Notes
For a spicy kick, add red pepper flakes with the garlic. Substitute olive oil for half the butter or use gluten-free pasta for a GF version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian