Make this bright and flavorful lemon butter shrimp pasta quickly. This recipe is ready in under 20 minutes, perfect for a fast weeknight dinner.
Author:Ahazzam
Prep Time:5 min
Cook Time:14 min
Total Time:19 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 oz linguine or spaghetti
1 lb raw shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup reserved pasta water
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Instructions
Cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the pasta and set aside.
While the pasta cooks, season the shrimp lightly with salt and pepper.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Stir in the lemon juice and lemon zest. Cook for 1 minute.
Add the cooked pasta and the reserved pasta water to the skillet. Toss everything to coat the pasta in the sauce.
Return the cooked shrimp to the skillet. Toss gently to combine and heat through.
Stir in the fresh parsley. Season with additional salt and pepper if needed. Serve immediately.
Notes
Use medium or large shrimp for the fastest cooking time.
If you use frozen shrimp, thaw them completely under cold running water first to ensure they cook evenly in 4-5 minutes.
For a richer sauce, add 2 tablespoons of grated Parmesan cheese at the end, though this adds a minute to the total time.