Lemon Garlic Butter Pasta with Shrimp
Lemon Garlic Butter Pasta with Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Parmesan cheese, grated, for serving, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min
- 6
Stir in the fresh lemon juice and lemon zest. Add the cooked linguine to the skillet with the sauce. Toss to coat the pasta. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 7
Return the cooked shrimp to the skillet with the pasta and sauce. Add the chopped fresh parsley and toss gently to combine. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, as needed.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Butter Pasta with Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Parmesan cheese, grated, for serving, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min - 6
Stir in the fresh lemon juice and lemon zest. Add the cooked linguine to the skillet with the sauce. Toss to coat the pasta. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Return the cooked shrimp to the skillet with the pasta and sauce. Add the chopped fresh parsley and toss gently to combine. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, as needed.
⏱️ 2 min