Garlic Butter Shrimp with Lemon Pasta
Succulent shrimp cooked in a fragrant garlic butter sauce served over a bed of lemony pasta.
Picture this: succulent shrimp glistening in garlic butter, lounging on a bed of zesty lemon pasta. Yes, it's as dreamy as it sounds! This Garlic Butter Shrimp with Lemon Pasta brings together the romance of seafood and citrus in a quick dish that’s perfect for a midweek meal or a cheeky candle-lit dinner for two.
Ideal for those nights when you're craving something fancy without the fuss, this recipe is astonishingly easy yet feels indulgent. It's like the delightful love child of Italian trattoria vibes and sunny coastal escapades — all without having to leave your kitchen.
The key to making this dish sing lies in its simplicity: fresh ingredients, big flavours, and a touch of finesse. So, grab your apron, don your chef’s hat, and let’s get cooking!
Ingredients
- 250 g large shrimp
- 150 g spaghetti
- 45 ml butter
- 3 garlic cloves
- 1 lemon
- 30 ml fresh parsley
- 15 ml olive oil
- salt — 1/2
- black pepper — 1/4
Instructions
Boil a pot of water, add salt, and cook the spaghetti until al dente, according to package instructions, about 7-8 minutes.
While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat.
Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Add the shrimp to the skillet, seasoned with salt and pepper, and cook until pink and opaque, about 3 minutes per side.
Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta and reserved water to the skillet.
Squeeze the juice of one lemon and add it to the skillet along with the remaining 1 tablespoon of butter. Toss everything together.
Stir in fresh parsley for a touch of color and freshness, then adjust seasoning as needed.
Serve immediately, drizzling with a bit of olive oil if desired for extra richness.
Tips
- When sautéing the garlic, keep an eye on it to prevent burning. Burnt garlic turns bitter fast!
- Reserve more pasta water than you think you’ll need. It's liquid gold for adjusting the sauce’s consistency.
- Don't overcook the shrimp; they become tough and rubbery. A light pink hue means they're perfectly cooked.
- Use a microplane to zest the lemon before juicing for added citrus punch without overpowering the dish.
- Reheating? Add a splash of water or broth when warming to keep things from drying out.
Substitutions
butter → margarine or plant-based butter
Noticeably differentspaghetti → gluten-free pasta
Noticeably differentshrimp → chicken pieces or tofu
Noticeably differentfresh parsley → dried parsley
Noticeably different
Nutrition
Per serving · estimated
- 550
- Calories
- 36 g
- Protein
- 54 g
- Carbs
- 23 g
- Fat
- 5 g
- Fibre
- 2 g
- Sugar
- 875 mg
- Sodium
FAQ
Can I use frozen shrimp?
Absolutely! Just be sure to defrost them thoroughly and pat them dry before cooking.
How can I tell when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque, usually about 3 minutes per side.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the pasta and sauce separately a day ahead and combine when ready to serve.
Community Photos
No photos yet
Be the first to share your creation!
