Lemon Garlic Shrimp Pasta
Lemon Garlic Shrimp Pasta combines tender shrimp, fresh lemon, garlic, and spaghetti in a light buttery sauce.
Ingredients
For Brining the Shrimp
- 1 pound large shrimp 21/25 count, peeled and deveined
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
For the Pasta
- 1/2 pound spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic sliced
- 2 cups reserved pasta water
- 4 tablespoons unsalted butter
- 1 large lemon zested and juiced
- 1/4 cup minced flat-leaf Italian parsley
- Salt to taste
- Black pepper to taste
Instructions
- Place the shrimp in a bowl with baking soda, red pepper flakes, black pepper, and kosher salt.
- Mix well and allow the shrimp to brine for 10 minutes.
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until 1 minute less than al dente.
- Reserve 2 cups of pasta water before draining.
- Heat olive oil in a large skillet over medium heat.
- Add the shrimp and sauté for about 3 minutes or until pink and firm.
- Transfer the shrimp to a plate and tent loosely with foil.
- In the same skillet, add the sliced garlic.
- Cook for 2–3 minutes until lightly golden and fragrant.
- If needed, add a little more olive oil.
- Add 1/2 cup reserved pasta water to the skillet.
- Stir in the butter until melted.
- Add the drained spaghetti and toss to coat.
- Cook for about 1 minute so the pasta absorbs the sauce.
- Return the shrimp to the skillet.
- Add parsley, lemon zest, and lemon juice.
- Toss everything together until well combined.
- Taste and adjust seasoning with salt, pepper, and additional red pepper flakes if desired.
- Add more pasta water as needed to create a silky sauce.
- Serve immediately while hot.
Notes
- Linguine, fettuccine, or angel hair pasta work well.
- Add spinach or asparagus for extra vegetables.
- Increase red pepper flakes for a spicier dish.
- Serve with crusty bread and a green salad