Lemon Garlic Shrimp Pasta
Sauteed shrimp over “al dente” pasta in a garlicky lemon butter sauce. (Recipe can easily be doubled)
Servings: 4 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
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*1 lb. large shrimp (thawed) |
*¼ cup olive oil |
*½ teaspoon baking soda |
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*1/2 lb. spaghetti |
*¼ cup fresh parsley minced |
*¼ teaspoon black pepper |
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*1/2 stick butter (1/4 cup) |
*6 cloves garlic sliced |
*1/8 tsp crushed red pepper |
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*1 large lemon (zest/Juice) |
*1 cup pasta water |
*1 teaspoon salt |
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*(optional: lemon wedges) |
Pasta for 4 servings |
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Instructions:
- Tip: Zest and Juice lemon, mince the parsley, and slice the garlic before starting recipe.
- (Thaw and pat dry if using frozen shrimp) Brine your shrimp in the spices: Place cleaned, dry shrimp in a bowl with salt, baking soda, black pepper, and crushed red pepper. Mix well and let sit.
- Cook the pasta” al dente” in salted water. Reserve 1 cup of the pasta water for later use and drain the rest.
- Heat a large pan to medium heat. Add ¼ cup of olive oil and sauté shrimp for about 3- 4 minutes (or until shrimp are firm and pink and just start to form a “C -shape”…don’t overcook). Remove shrimp, tent the shrimp with foil to keep warm, then add garlic. Sauté the garlic for 2-3 minutes (until lightly golden).
- Add ½ cup of pasta water to the pan. Next, add the butter and the pasta. Cook for another minute, tossing to coat. This will add flavor to the pasta and keep the pasta from sticking. Add the shrimp, parsley, lemon juice, lemon zest, and toss again. Remove from heat, taste. Add a bit more pasta water if the recipe seems too dry and stir. (Optional: serve with a lemon wedge)