Description
This Lemon Garlic Butter Shrimp Pasta is a quick, elegant, and comforting weeknight meal bursting with bright, zesty flavors and tender shrimp. The creamy, garlicky sauce coats every strand of spaghetti beautifully.
Ingredients
1 pound (454g) large shrimp (21/25 count)
1/2 teaspoon baking soda
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon Diamond Crystal Kosher salt
1/2 pound (227g) spaghetti
4 tablespoons (60g) extra virgin olive oil
6 cloves garlic (sliced)
2 cups (480g) reserved pasta water (will most likely not need all of it)
4 tablespoons (56g) unsalted butter
1 large lemon (zested and juiced)
1/4 cup minced flat-leaf Italian parsley
salt and pepper (to taste)
Instructions
Combine shrimp with baking soda, red pepper flakes, black pepper, and salt in a bowl. Stir well and let sit for 10 minutes.
Boil salted water in a large pot and cook spaghetti until it is one minute shy of al dente. Reserve about 2 cups of pasta water before draining.
Heat olive oil in a large pan over medium heat. Add the shrimp and cook for about 3 minutes, until pink and firm. Remove shrimp to a plate and cover to keep warm.
Add sliced garlic to the pan and saut for 2-3 minutes until lightly golden, adding a bit more olive oil if needed.
Pour 1/2 cup of the reserved pasta water into the pan. Add butter and the undercooked pasta, tossing for 1 minute until the pasta absorbs the sauce. Add the cooked shrimp, parsley, lemon zest, and lemon juice, then toss to combine.
Remove from heat and season with salt, pepper, and red pepper flakes to your liking. If the pasta seems dry, add a little more pasta water. Serve right away.
Notes
Using large shrimp, about 21/25 count per pound, ensures they cook quickly and remain tender. A small amount of baking soda helps create a wonderfully tender texture.
A classic choice that holds up well to the sauce. You’ll want to cook it just shy of fully tender so it finishes cooking in the sauce.
Freshly sliced garlic is key to building the aromatic base of this dish.
This starchy liquid is liquid gold! It helps emulsify the sauce, making it creamy and binding it beautifully to the pasta.
Both the zest and juice are essential for that vibrant, fresh citrus flavor that cuts through the richness of the butter.
Freshly minced flat-leaf Italian parsley adds a burst of freshness and a lovely green color.
Feel free to toss in some spinach or kale during the last minute of cooking the pasta in the sauce for added color and nutrients. Sautéed mushrooms or asparagus would also be wonderful additions.
If you love a little more heat, increase the crushed red pepper flakes. For a milder dish, you can omit them entirely.
While parsley is classic, a sprinkle of fresh basil or chives would also be lovely.
A generous grating of Parmesan cheese over the finished dish is always a welcome addition for extra savory flavor.
Don’t skip reserving the pasta water! It’s the secret ingredient that makes the sauce silky and helps it cling perfectly to the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Protein: Estimate based on ingredients