Lemon Butter Garlic Shrimp Pasta
A flavorful pasta dish featuring sautéed shrimp in a zesty lemon garlic sauce, garnished with fresh parsley and Parmesan cheese.
Ingredients
Pasta and Shrimp
- 8 oz linguine or your favorite pasta
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
Lemon Garlic Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 Zest of 1 lemon
- 1 Juice of 1 lemon
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
Serving
- Grated Parmesan cheese for serving
Instructions
Cooking the Pasta
- Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.
Preparing the Shrimp
- Pat the shrimp dry with paper towels. Season with salt and black pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, add the remaining butter. Sauté minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.
Combining Ingredients
- Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.
Finishing Touches
- Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.
- Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.
Notes
For added freshness, squeeze extra lemon juice over the pasta before serving. Feel free to add a handful of cherry tomatoes or baby spinach for extra color and flavor. Serve with a side of crusty bread to soak up the delicious sauce.