Lemon Garlic Shrimp Pasta
Sauteed shrimp and al dente pasta are tossed in a garlicky lemon butter sauce and topped with fresh parsley.
Servings: 4
Ingredients
For brining the shrimp
- 1 pound (454g) large shrimp 21/25 count
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon Diamond Crystal Kosher salt
Remaining ingredients
- 1/2 pound (227g) spaghetti
- 4 tablespoons (60g) extra virgin olive oil
- 6 cloves garlic sliced
- 2 cups (480g) reserved pasta water will most likely not need all of it
- 4 tablespoons (56g) unsalted butter
- 1 large lemon zested and juiced
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
Instructions
For brining the shrimp
- Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.
Completing the dish
- Bring a large pot of salted water to boil and cook the pasta to 1-minute less than al dente.
- Heat a large pan to medium heat with the olive oil. Once shimmering, add the shrimp and saute for about 3 minutes or until done (when the shrimp are firm and pink). Remove the shrimp to a plate and set aside tented with foil to keep warm.
- Add the garlic to the pan and saute for 2-3 minutes or until lightly golden. If the pan is dry, add a touch more olive oil.
- Add a 1/2 cup of pasta water to the pan. Also, add the butter and the almost-cooked pasta. Cook for 1 minute tossing to coat well so the sauce absorbs and clings to the pasta. Add the shrimp, parsley, lemon juice, lemon zest, and toss/mix again.
- Turn off the heat and taste test. Make final adjustments to salt, pepper and crushed red pepper. If the pasta becomes too dry add a couple more ounces of pasta water. Serve immediately. Enjoy!
Video
Notes
- The recipe easily doubles or triples.
- Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Salt is kept to a minimum so adjust according to taste.
- Leftovers can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day. Shrimp doesn't reheat too well.
Nutrition
Calories: 561kcal | Carbohydrates: 32.8g | Protein: 32.4g | Fat: 33.6g | Saturated Fat: 10.7g | Cholesterol: 311mg | Sodium: 560mg | Potassium: 297mg | Calcium: 115mg | Iron: 2mg
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