Lemon garlic shrimp pasta is an easy-to-make dish that combines al dente pasta with succulent, tender shrimp and a deliciously rich sauce! It's a fantastically flavorful seafood pasta anyone can make! Toss it together in just 20 minutes for a new family favorite meal!
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Instructions
Cook the 8 oz dried spaghetti in salted water according to the package instructions, typically minus a minute or two for al dente texture. Drain and set aside.
Heat 2 tablespoon olive oil and 2 tablespoon butter in a large skillet or non-stick frying pan over medium-high heat until the butter is melted. Add the minced 2 tablespoon garlic and optional ¼ teaspoon crushed red pepper flakes and saute for about a minute. Add the 1 lb shrimp, stir, and continue to saute for 3-4 minutes or until the shrimp are curled up and no longer transparent.
Once the shrimp are cooked, either remove from heat and toss with drained pasta, or add cooked pasta directly from the pot. Heat over medium and stir in about ¼ cup of the pasta water. Toss to coat thoroughly and stir until heated through. Adjust the amount of pasta water as needed if your pasta seems dry.
Remove from heat and finish with 1 large lemon zest, lemon juice, ¼ cup parsley, each, salt & pepper. Toss until well coated and serve with optional 2 tablespoon Parmesan cheese if desired.
Notes
Thaw frozen shrimp in the fridge overnight or submerge the unopened bag in a bowl of cold water for about 45 minutes for a faster option.
Be careful not to overcook the shrimp.
Cook the pasta while sauteing the shrimp. It's the most time-efficient. When the pasta is done, transfer it straight into the shrimp pan with whatever starchy pasta water is needed.
Reserve the water when you drain your pasta. Combining your lemon garlic shrimp juices left in the skillet with the starchy pasta water creates a great sauce. The starch helps add flavor and thickens the liquid.
When adding extra heat to this dish, use crushed red pepper flakes, not cayenne pepper.
To store: Place any cooled leftovers into an airtight storage container. Keep refrigerated for up to 3-4 days at most, and be sure to discard leftovers if there is ever an 'off' odor, especially when dealing with seafood.