Lemon Garlic Shrimp Pasta
Shrimp cooked in garlic butter with lemon and a pinch of heat, tossed with thin spaghetti. 25 minutes start to finish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Shrimp cooks in about three minutes, which makes this one of the fastest dinners on the site. Frozen shrimp is fine: thaw it overnight in the fridge or in a bowl of cold water for about 15 minutes.
Don't overcook the shrimp
Shrimp is done when it turns pink and opaque and curls into a loose C shape. A tight O means it has gone too far.
Lemon Garlic Shrimp Pasta
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Ingredients
Method
Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
Pat the shrimp dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink and opaque. Move to a plate.
Lower the heat to medium. Add the butter, garlic and pepper flakes and cook for 1 minute.
Add the lemon juice, zest and 1/2 cup pasta water and simmer for 1 minute. Toss in the pasta, then the shrimp, Parmesan and parsley, adding more pasta water if needed.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
