Lemon Garlic Shrimp Pasta

Garlic Shrimp Pasta Ingredients

• 2 Tablespoons olive oil - plus 1 tsp
• 4 tablespoons butter
• 4 cloves of garlic, minced
• 1 large shallot, diced
• 1 lb large fresh or frozen shrimp, shelled, deveined with tails on or off
• Salt and pepper to taste
• ¼ cup white wine or broth
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice plus more for garnishing
• ¼ tsp lemon zest
• ¼ cup chopped parsley plus more for garnishing
• ½ lb (227 g) of spaghetti or pasta of choice
• ¼ reserved pasta water

Garlic Shrimp Pasta Directions

Cook your pasta in a large pot of boiling salted water according to instruction on package.

Reserve a ¼ cup of pasta water before draining and set aside. Drain pasta and return to pot.

Drizzle pasta with the tsp of extra olive oil and set aside while cooking the shrimp. (You could use a little butter instead of oil if you prefer - it’s just to prevent pasta from clumping together while it sits while the shrimp cook)

Heat olive oil and 2 tablespoons of butter in a large pan or skillet on medium heat. Add garlic, shallots and chili flakes if using and sauté until fragrant and shallots are softened  and translucent, just a couple of minutes.

Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until they just start turning pink and then flip. 

Pour in wine or broth and bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (do not over cook shrimp)

Stir in the remaining butter, lemon juice, lemon zest and parsley and take off heat immediately.

Add the pasta to the pan and gently toss with the shrimp and buttery sauce. Feel free to add a bit of the reserved pasta water if needed to thin the sauce out. Check for seasoning and adjust if more salt and pepper is needed.

Serve immediately with extra chopped parsley and lemon slices/wedges. Cool. Enjoy the Garlic Shrimp Pasta !!!

Lemon Garlic Shrimp Pasta Video :