Italian
Lemon Garlic Shrimp Pasta
A bright, restaurant-style pasta that comes together while the water boils. Shrimp cooks fast, so have everything chopped before you start.
- Prep8 min
- Cook15 min
- Total23 min
- Cost (est.)$4.25/serving
- Leveleasy
Servings
Ingredients
Produce
- 5 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- ¼ cup fresh parsley, chopped
Seafood
- 1 lb large peeled and deveined shrimp, patted dry
Dairy and eggs
- 3 tbsp butter
Pantry
- 12 oz linguine or spaghetti
- 1 tbsp olive oil
- 1 tsp salt
Spices
- ¼ tsp red pepper flakes
Estimated cost: about $17.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the package says. Reserve 3/4 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Move to a plate.
- Lower the heat to medium and melt the butter in the same pan. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant but not browned.
- Add the lemon juice and 1/2 cup of the pasta water, then the drained pasta. Toss for 1 minute until glossy.
- Return the shrimp to the pan with the lemon zest and parsley, toss, and serve.
Equipment
large pot, large skillet
Tips
- Add more pasta water a splash at a time if the sauce looks tight.
- A handful of baby spinach folded in at the end adds color and nutrients.
Photo: sarahstierch on Flickr via Openverse (CC0 1.0). All credits
