Lemon Butter Garlic Shrimp Pasta
A delightful shrimp pasta dish with a lemon butter garlic sauce, perfect for intimate dinners or special occasions.
Equipment
- 1 large skillet
- 1 large pot
- 1 tongs
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 12 ounces spaghetti
Sauce Ingredients
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Rinse the shrimp under cold water and pat dry with a paper towel. Season with salt and pepper.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.
Lemon Butter Sauce
- In the same skillet, melt remaining butter. Add minced garlic and sauté for 1 minute. Stir in lemon juice and zest, then add heavy cream. Simmer until slightly thickened.
- Meanwhile, cook spaghetti according to package directions. Drain and set aside.
Combine and Serve
- Add cooked pasta to the skillet with sauce. Toss to coat. Return shrimp to the skillet and add Parmesan cheese. Toss everything together until well combined.
- Garnish with fresh parsley before serving. Enjoy your lemon butter garlic shrimp pasta hot.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh shrimp for the best flavor. Allow the sauce to simmer until it coats the back of a spoon for perfect consistency. Ingredient Substitutions: Substitute heavy cream with Greek yogurt for a lighter version. How to Serve: Serve with a side of crusty bread or a fresh green salad. Storage & Freshness: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stove. Make-Ahead Tips: Prepare the sauce ahead of time and store in the refrigerator. Cook pasta and shrimp fresh before serving.