Shrimp and Garlic Pasta
This Shrimp and Garlic Pasta combines succulent shrimp with a flavorful garlic butter sauce, fresh lemon, and herbs for a satisfying yet light meal. It’s easy, quick, and ideal for weeknights or special dinners.
Equipment
- Large pot
- Large skillet
- Tongs
- Fine mesh strainer
- Microplane zester (optional)
Ingredients
- Pasta: 12 oz linguine or spaghetti
- Shrimp: 1 lb peeled and deveined
- Seasoning:
- Salt and pepper to taste
- Sauce:
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- Juice and zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/2 cup reserved pasta water
Instructions
- Cook the Pasta
- Bring salted water to a boil, cook pasta until al dente, then drain, reserving 1/2 cup pasta water.
- Prepare and Cook the Shrimp
- Pat shrimp dry, season with salt and pepper. Heat olive oil in a skillet, cook shrimp 1–2 minutes per side until opaque. Remove and set aside.
- Make the Garlic Butter Sauce
- Add butter and garlic to the skillet, sauté 1 minute. Add lemon juice, zest, and a bit of pasta water.
- Combine Pasta and Shrimp
- Add pasta and shrimp back to the skillet, tossing to coat. Stir in parsley, adjusting consistency with more pasta water if needed.
- Serve
- Garnish with extra parsley and lemon zest. Enjoy!
Notes
Adjust the amount of garlic and lemon to taste.
Substitute with your favorite herbs or add red pepper flakes for a hint of spice.
Substitute with your favorite herbs or add red pepper flakes for a hint of spice.