Lemon Garlic Shrimp Pasta

by 30MinuteMeals
Prep: 10m
Cook: 10m
seafood
Lemon Garlic Shrimp Pasta - Image

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Ingredients
Servings:4
12ozspaghetti
3tbspolive oil
2tbspbutter
5garlic cloves
1/4tspred pepper flakes
1lbshrimp
1lemon
1/4cupparsley
salt and pepper, to taste
2ozparmesan cheese
Nutrition Facts

Per serving

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Instructions
  1. 1

    Boil the pasta

    Get a big pot of well-salted water boiling. Drop in the spaghetti and cook to al dente, about 8 minutes. Scoop out a cup of pasta water before you drain — you'll need it for the sauce.

  1. 2

    Sear the shrimp

    While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high until sizzling. Mince the garlic, add it with the red pepper flakes, and stir 30 seconds. Pat the shrimp dry, then add to the pan. Cook 3 to 4 minutes, just until they're pink and curled. Pull off the heat.

  2. 3

    Bring it together

    Drop the heat to medium and put the skillet back on. Add the drained pasta and 1/4 cup of the reserved pasta water. Toss until everything's coated and hot, adding more pasta water if it looks dry.

  3. 4

    Finish and serve

    Off the heat, stir in the juice and zest of the lemon plus the chopped parsley. Salt and pepper to taste. Top with grated parmesan if you want it. Serve right away.

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Lemon Garlic Shrimp Pasta

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 10m
Servings: 4

Ingredients

  • 12 oz spaghetti
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 5 garlic cloves
  • 1/4 tsp red pepper flakes
  • 1 lb shrimp
  • 1 lemon
  • 1/4 cup parsley
  • salt and pepper, to taste
  • 2 oz parmesan cheese

Instructions

  1. Boil the pastaGet a big pot of well-salted water boiling. Drop in the spaghetti and cook to al dente, about 8 minutes. Scoop out a cup of pasta water before you drain — you'll need it for the sauce.
  2. Sear the shrimpWhile the pasta cooks, heat the olive oil and butter in a large skillet over medium-high until sizzling. Mince the garlic, add it with the red pepper flakes, and stir 30 seconds. Pat the shrimp dry, then add to the pan. Cook 3 to 4 minutes, just until they're pink and curled. Pull off the heat.
  3. Bring it togetherDrop the heat to medium and put the skillet back on. Add the drained pasta and 1/4 cup of the reserved pasta water. Toss until everything's coated and hot, adding more pasta water if it looks dry.
  4. Finish and serveOff the heat, stir in the juice and zest of the lemon plus the chopped parsley. Salt and pepper to taste. Top with grated parmesan if you want it. Serve right away.

Notes & Tips

This is what I make when it's 6:30, everyone's hungry, and a frozen pizza is starting to sound reasonable. Twenty minutes flat, and it looks like you tried. The pasta water matters — that starchy liquid pulls the butter and oil into a real sauce instead of leaving you with greasy noodles. Don't skip it. And don't walk away from the shrimp — they go from raw to overcooked in about ninety seconds. Pink and curled into a C is done. Add the lemon at the end, off the heat, or the brightness cooks out. Parmesan is optional. Without it the lemon shines; with it you get more depth. I do it both ways depending on mood.