Lemon Garlic Shrimp Pasta
A quick and delicious lemon garlic shrimp pasta perfect for busy weeknights, bursting with zesty lemon and rich garlic flavors.
Equipment
- 1 large skillet
- 1 pot for boiling pasta
- 1 tongs
Ingredients
Main Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp peeled and deveined
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/4 cup lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
Preparation
- Peel and devein the shrimp, then season with salt and pepper. Set aside while preparing the other ingredients.
Cook the Pasta
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Make the Sauce
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice and zest.
Combine and Serve
- Add the cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Return the shrimp to the skillet, toss with pasta, and heat through. Sprinkle with fresh parsley before serving.
Serving
- Serve the pasta hot, garnished with additional lemon zest and parsley if desired.
Storage
- Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Notes
Pro Tips: To enhance the shrimp's flavor, consider marinating in lemon juice and garlic for 30 minutes before cooking. Ingredient Substitutions: Use whole wheat pasta for a healthier option. How to Serve: Pair with a simple green salad or crusty bread. Storage & Freshness: Best consumed fresh but can be stored in the fridge for up to 3 days. Make-Ahead Tips: Pre-cook the pasta and prepare the sauce in advance; combine just before serving.