Description
Bright lemon, warm garlic, and plump shrimp come together in this lemon garlic shrimp pasta that cooks in 25 minutes.
Ingredients
Scale
- 340 g (12 oz) spaghetti
- 450 g (1 lb) shrimp, peeled and deveined
- 30 ml (2 tbsp) extra-virgin olive oil
- 30 g (2 tbsp) unsalted butter
- 12 g (4 cloves) garlic, minced
- 1 lemon, zest and 30 ml (2 tbsp) juice
- 60 ml (1/4 cup) dry white wine or low-sodium chicken broth
- 1/4–1/2 tsp red pepper flakes (optional)
- 10 g (1/4 cup) fresh parsley, chopped
- 60 g (1 cup) grated Parmesan, finely grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bring the pasta water to a boil. Fill a large pot with 4 liters (16 cups) of water and bring to a rolling boil over high heat, then add 2 tbsp (30 g) kosher salt. Add 340 g (12 oz) spaghetti and cook until al dente, about 8–9 minutes, stirring occasionally. Reserve 240 ml (1 cup) pasta cooking water before draining.
- Prepare shrimp and aromatics. While the pasta cooks, pat 450 g (1 lb) shrimp very dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Mince 12 g (4 cloves) garlic and zest 1 lemon (about 1 tbsp / 6 g). This prep takes 3–4 minutes.
- Sear the shrimp. Heat a 30 cm (12-inch) skillet over medium-high heat and add 30 ml (2 tbsp) extra-virgin olive oil. Add the shrimp in a single layer and cook 1–1½ minutes per side until opaque with golden edges. Remove shrimp to a plate. Total cook time 3 minutes.
- Build the sauce. Lower heat to medium and add 30 g (2 tbsp) unsalted butter to the skillet. Add the minced garlic and sauté 30–45 seconds until fragrant and just golden. Pour in 60 ml (1/4 cup) dry white wine or chicken broth and simmer 1–2 minutes until slightly reduced. Add 30 ml (2 tbsp) fresh lemon juice and red pepper flakes, if using.
- Finish the pasta. Add drained pasta directly to the skillet with 120–240 ml (1/2–1 cup) reserved pasta water and 60 g (1 cup) finely grated Parmesan. Toss vigorously for 30–60 seconds to create an emulsion.
- Return shrimp and serve. Return the shrimp to the skillet and heat through for 30–60 seconds. Remove from heat, stir in chopped parsley and lemon zest. Taste and adjust salt and pepper. Serve immediately with extra Parmesan and lemon wedges.
Notes
For a gluten-free version, use gluten-free spaghetti and adjust cooking time as per the package. Can be made creamy by adding 60 ml (1/4 cup) heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg