Description
A quick, beginner-proof weeknight dinner featuring shrimp and pasta tossed in a bright lemon garlic butter sauce. Ready in just 15 minutes with minimal ingredients.
Ingredients
Scale
- 1 pound spaghetti or linguine
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 2 medium lemons (zest and juice)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Prep all ingredients: Pat shrimp dry with paper towels, mince garlic, zest and juice lemons, and chop parsley.
- Boil pasta in a large pot of salted water until al dente (8-10 minutes). Reserve 1 cup of starchy pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from pan.
- Reduce heat to medium-low. Add garlic and red pepper flakes to the same pan, sautéing for 30-60 seconds until fragrant.
- Add lemon juice and zest to the pan, stirring to combine.
- Add the drained pasta to the skillet. Toss with the sauce, adding reserved pasta water gradually until the sauce is glossy and coats the pasta.
- Return shrimp to the pan, add parsley, and toss to combine.
- Serve immediately with extra black pepper and parsley.
Notes
Pat shrimp dry before cooking to ensure a good sear rather than steaming. Do not overcook shrimp as they become rubbery quickly. Save pasta water to help emulsify the sauce. Zest lemons before juicing for easier handling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: shrimp pasta, lemon garlic butter, quick dinner, weeknight meal, 5-ingredient recipe, easy seafood, gluten-free option