Lemon Garlic Butter Shrimp (Printable version)
Shrimp cooked in lemon garlic butter sauce with pasta tossed to silky perfection.
# List of ingredients:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Aromatics & Flavorings
03 - 4 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tbsp freshly squeezed lemon juice
06 - 1/4 tsp red pepper flakes
→ Fats
07 - 4 tbsp unsalted butter, divided
08 - 2 tbsp olive oil
→ Other
09 - 1/4 cup dry white wine or chicken broth
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
13 - Freshly grated Parmesan, optional
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry with paper towels. Season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and the olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Reduce heat to medium. Add remaining 3 tbsp butter to the skillet along with the garlic and red pepper flakes. Sauté for 1 minute until fragrant.
05 - Add the lemon zest, lemon juice, and white wine (or broth), scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
06 - Return shrimp (and juices) to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
07 - Remove from heat. Stir in chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately with lemon wedges and grated Parmesan if desired.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like something from a proper Italian restaurant
- The sauce comes together so silkily youll want to drink it straight from the pan
02 -
- Dry shrimp thoroughly before searing or theyll steam instead of developing that gorgeous golden crust
- Reserve that pasta water even if you think you wont need it, because the starch is what makes a restaurant quality sauce cling to every strand
03 -
- Room temperature butter melts and incorporates more smoothly into the sauce, so set it out while you prep
- Add the pasta water a splash at a time rather than all at once, because you can always add more but you cant take it back