Description
A delightful blend of garlic, butter, lemon, and shrimp creates a comforting pasta dish that feels indulgent yet is simple to prepare.
Ingredients
- 1 pound (450 grams) shrimp, peeled and deveined
- 8 ounces (225 grams) spaghetti or linguine
- 4 tablespoons (56 grams) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons (30 ml) fresh squeezed lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (8 grams) fresh parsley, chopped
- Salt, to taste
- Black pepper, freshly cracked, to taste
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
- Add the spaghetti or linguine, cooking until just al dente, about 8 to 10 minutes. Remember to reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter foams, add the shrimp in a single layer. Allow them to cook undisturbed for about 1.5 minutes until the undersides turn pink and slightly brown.
- Flip the shrimp and cook for another 1 to 2 minutes until opaque and just cooked through. Remove the shrimp from the pan and set aside.
- Lower the heat to medium and add the remaining 2 tablespoons of butter to the pan. After it melts, incorporate the minced garlic and red pepper flakes if desired. Stir constantly for about 1 minute until fragrant but not browned.
- Pour in the fresh lemon juice and stir, scraping up any browned bits from the pan.
- Add the drained pasta and cooked shrimp back into the skillet with the sauce. Toss gently, adding the reserved pasta water a splash at a time to loosen the sauce if necessary.
- Season with salt and freshly cracked black pepper to taste.
- Stir in the chopped fresh parsley. Serve immediately for the best flavors.
Notes
Use fresh, high-quality shrimp for the best flavor. Consider substituting with scallops or fish if shrimp is unavailable.
