Garlic Shrimp Pasta (Print Version)
Juicy shrimp and spaghetti tossed in a glossy garlic butter lemon sauce for a quick 25-minute dinner.
# Ingredients:
For the pasta and shrimp
01 -
8 oz (225 g) spaghetti or linguine
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
1/2 teaspoon kosher salt, plus more for pasta water
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon olive oil
For the garlic lemon sauce
06 -
4 tablespoons (56 g) unsalted butter, divided
07 -
5 garlic cloves, finely minced
08 -
1/2 teaspoon red pepper flakes, optional
09 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon finely grated lemon zest
12 -
1/4 cup (25 g) freshly grated Parmesan, optional
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1/2 cup pasta water and drain.
02 -
Pat the shrimp dry with paper towels. Season with kosher salt and black pepper.
03 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in one layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
04 -
Reduce heat to medium. Add the remaining 3 tablespoons butter, garlic, and red pepper flakes. Stir for 30-45 seconds until fragrant but not browned.
05 -
Add the drained pasta, lemon juice, lemon zest, and 1/4 cup reserved pasta water. Toss with tongs until glossy, adding more pasta water a spoonful at a time if needed.
06 -
Return the shrimp to the skillet. Add parsley and Parmesan if using, then toss for 30 seconds to warm through. Taste and adjust salt, pepper, and lemon before serving.
# Notes:
01 -
Best served immediately while the garlic butter sauce is loose and glossy.
02 -
Use large shrimp, about 21/25 or 26/30 count, for the easiest timing.
03 -
Freshly grated Parmesan melts more smoothly than pre-grated cheese.