Description
A quick and flavorful garlic butter shrimp pasta that’s ready in just 20 minutes, perfect for busy weeknights.
Ingredients
- 12 oz fettuccine (or spaghetti/linguini)
- 1 lb shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- ½ cup parmesan cheese, freshly grated
- 4 tbsp butter
- ¼ lemon juice (from ¼ lemon)
- ¼ tsp lemon zest (from ¼ lemon)
- 2 tbsp cooking oil
- Sea salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.
- In a pan, heat cooking oil over medium heat. Add minced garlic and cook for 2 minutes until fragrant.
- Add butter to the pan, then the shrimp. Stir occasionally until the shrimp turn opaque pink with white centers (about 4–6 minutes).
- Stir in lemon juice, lemon zest, parmesan, salt, and black pepper. Continue stirring until the parmesan melts and the sauce is creamy.
- Add the cooked fettuccine to the pan. Toss to coat the pasta evenly in the garlic-butter sauce.
- Garnish with fresh parsley and serve immediately.
Notes
Use high-quality shrimp for the best flavor. Adjust garlic to preference. Reserve pasta water if needed to adjust sauce consistency.
