Recipe
Garlic Lemon Shrimp Pasta
There is something about the combination of garlic, lemon, pepper and shrimp that is irresistable to me. This pasta is delicious and it’s easy to put together. As always, get your ingredients ready to go before you start, because this dish comes together very quickly!
Overview
Pasta and Shrimp? Well, yes! The shrimp are cooked in a sauce made with butter, garlic, red pepper flakes, white wine, and pasta water. Add the pasta and finish with lemon, butter, and parsley. Yum!
Ingredients
8 oz. spaghetti or linguini cooked until al dente
½ cup dry white wine
1 cup pasta cooking water
Salt and pepper
4 tablespoons butter, divided
zest and juice of 1 lemon
6 cloves garlic, minced
¼ cup chopped parsley
½ tsp. red pepper flakes
Grated parmesan cheese to serve
Instructions
Step 1
Boil water, salt it, and cook the pasta until al dente, about 7-8 minutes. Remove at least a cup of the pasta water, then drain the pasta, and set it aside.
Step 2
While the pasta cooks, get the rest of the ingredients ready. Mince the garlic, chop the parsley, zest and juice the lemon, and have the rest of your ingredients ready for the pot.
Step 3
Melt 3 tablespoons of the butter over medium heat. Add the garlic and pepper flakes and cook for about a minute.
Step 4
Add the white wine and the pasta water (add more pasta water if not using wine), salt and pepper, and cook until the liquid is reduced by about a third.
Step 5
Add the shrimp and cook for about two minutes then turn each shrimp with a fork and cook for another minute. Don’t overcook.
Step 6
Add the pasta and stir with tongs to incorporate. Turn off the heat.
Step 7
Add the lemon juice and zest, the remainder of the butter, and the parsley. Toss until well combined.
Step 8
Serve immediately with grated parmesan.
Garlic Lemon Shrimp Pasta
Ingredients
- ½ lb. spaghetti or linguini
- 1 cup pasta water reserved
- 4 tablespoons butter divided
- 6 cloves garlic minced
- ½ tsp. red pepper flakes
- ½ tsp salt
- Ground black pepper
- ½ cup white wine
- 1 lemon zested and juiced
- Fresh chopped parsley
- Freshly grated parmesan for serving
Instructions
- Boil water, salt it, and cook the pasta until al dente, about 7-8 minutes. Remove at least a cup of the pasta water, then drain the pasta, and set it aside.
- While the pasta cooks, get the rest of the ingredients ready. Mince the garlic, chop the parsley, zest and juice the lemon, and have the rest of your ingredients ready for the pot.
- Melt 3 tablespoons of the butter over medium heat. Add the garlic and pepper flakes and cook for about a minute.
- Add the white wine and the pasta water (add more pasta water if not using wine), salt and pepper, and cook until the liquid is reduced by about a third.
- Add the shrimp and cook for about two minutes then turn each shrimp with a fork and cook for another minute. Don’t overcook.
- Add the pasta and stir with tongs to incorporate. Turn off the heat.
- Add the lemon juice and zest and the remainder of the butter and the parsley. Toss until well combined.
- Serve immediately with grated parmesan.