Lemon Garlic Shrimp Pasta
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This lemon garlic shrimp pasta feels fancy but takes less than 25 minutes — perfect for a weeknight that calls for something a step above ordinary. Plump shrimp and silky linguine are tossed in a garlicky butter sauce brightened with lemon zest and fresh parsley. A splash of white wine adds depth, though chicken broth works just as well. The key is a hot pan and not overcooking the shrimp — two minutes per side and they're done.
Ingredients
- 12 oz linguine or spaghetti
- 1.5 lbs large shrimp, peeled and deveined
- 5 tbsp butter
- 5 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes
- 1/3 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water before draining
- Melt 2 tbsp butter in large skillet over medium-high heat
- Season shrimp with salt and pepper; cook 1-2 minutes per side until pink; remove to plate
- Reduce heat to medium; add remaining 3 tbsp butter and garlic; cook 1 minute
- Add white wine and cook 2 minutes until reduced by half
- Add lemon zest, lemon juice, and red pepper flakes; stir
- Add drained pasta and toss, adding pasta water as needed for consistency
- Return shrimp to pan and toss gently
- Top with fresh parsley and serve with parmesan
Notes
Save the pasta water before draining — it's the secret to a silky, restaurant-style sauce. Use butter generously for the best result.
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