Description
A quick and delightful Lemon Garlic Shrimp Pasta that combines fresh ingredients with a burst of flavor, making it a go-to recipe for busy weeknights or special weekend gatherings.
Ingredients
Scale
- 12 ounces dried spaghetti (or other long, thin pasta)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 large garlic cloves (minced)
- 1/4 teaspoon crushed red pepper flakes (or more for extra heat)
- 1 pound medium shrimp (peeled and deveined)
- 1 large lemon (juice and zest)
- 1/4 cup chopped fresh parsley (or more, to taste)
- Kosher salt and freshly ground black pepper (to taste)
- 2 ounces parmesan cheese (freshly grated, optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil and butter over medium-high heat until sizzling. Add minced garlic and crushed red pepper flakes, stirring for about 30 seconds until fragrant.
- Add shrimp to the skillet and cook, stirring, for 3 to 4 minutes, or until shrimp are just cooked through. Remove from heat.
- Add the drained pasta and 1/4 cup of reserved pasta water to the skillet, tossing to coat. Cook until everything is heated through, adding more pasta water if the dish seems too dry.
- Remove from heat, then stir in fresh lemon juice, zest, and parsley. Season with salt and pepper to taste.
- Transfer to a serving bowl or platter. Top with freshly grated parmesan cheese before serving, if desired.
Notes
Pair with a simple side salad or garlic bread for a complete meal. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg