Lemon Garlic Shrimp Pasta

Bright and light Lemon Garlic Shrimp Pasta loaded with plump shrimp swimming in a silky butter sauce made with just a few simple ingredients: spaghetti, garlic cloves, lemon juice, and red pepper flakes. It's an upgrade to basic Lemon Garlic Pasta.

Course Dinner, Lunch

Cuisine American

Keyword Shrimp Recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 398kcal

Author Darcey Olson

Cost $25

Ingredients

8 oz dried spaghetti *Note 1
3 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, finely minced
1 lb large raw shrimp, peeled and deveined
¼ tsp red pepper flakes
1 lemon, juiced and zested
¼ cup parsley
salt and black pepper, to taste

Instructions

Bring a large pot of salted water to boil. Cook pasta until al dente (reference the back of the pasta package for exact cook time). Drain, reserving 1 cup of pasta water.
While the pasta is cooking, pre-heat a large skillet over medium-high heat and add the olive oil and butter. Once melted, add the garlic and red pepper flakes. Stir and cook for 30 seconds.
Add the shrimp and cook for 4-5 minutes, flipping and stirring occasionally. The shrimp should be pink and form a "c" shape.
Turn the heat down to medium and add the drained pasta noodles and 1/4 cup of the reserved pasta water. Stir until the pasta is well coated with the sauce. Add more reserved pasta water if pasta seems too dry.
Remove the skillet from the heat. Stir in the lemon juice and zest and season with salt and pepper, to taste. Transfer to individual serving bowls and garnish with fresh parsley. Serve immediately for best texture.

Notes

Note 1 - Any long pasta noodle will work. Fettuccine, linguine, or angel hair pasta make great options.

Leftover and storage - Store leftovers in an airtight container in the refrigerator for up to 2 days. The longer is sits the fishier and mushier the shrimp become.

Nutrition