Lemon garlic shrimp pasta is the perfect dish to make when you want to make an impression, with minimal effort. Shrimp are gently sauteed and then tossed with al dente pasta, in a buttery, garlicky concoction of parsley, lemon juice, and lemon zest. Whether you're a shrimp cooking veteran or a beginner, this is the perfect recipe, and the best part is this can be made in about 30 minutes!
Notes
Since there are minimal ingredients in this garlic shrimp pasta, most of which have flavors that pair well with others, this is the perfect dish to change up or enhance depending on your personal preferences. Some of my favorite ingredients to add include:
- White wine adds a great flavor to many Italian pasta recipes and it absolutely will do the same in this lemon butter shrimp pasta. Use a Pinot Grigio or dry white wine, adding a ¼ cup of wine to replace half of the pasta water, so if using wine, only add ¼ cup of pasta water to start. Bring the wine and pasta water to a simmer for 2 minutes and continue on in the recipe.
- Fresh herbs, such as basil add great flavor but can be more overpowering, so be cautious with how much you use. Use in addition to parsley, or replace it.
- One of the best-kept secrets to taking Italian seafood dishes from good to great is using anchovy. By sauteing a few chopped anchovy fillets with the garlic, you will achieve a more robust seafood flavor. Anchovy fillets are commonly used in red and white clam sauce to give it that extra zing and umami flavor.
- Baking Soda added to the shrimp keeps them plumper and prevents them from drying out. The baking soda has no taste and can only benefit shrimp dishes. I learned this trick many years ago while working for a great chef. Chinese restaurants do this all the time as well.
Ingredients
- 1 pound large shrimp - 21/25 count
- ½ pound spaghetti
- ½ stick unsalted butter
- 1 large lemon - juice and zest
- ¼ cup olive oil
- 2 tablespoons extra virgin olive oil - for finishing
- ¼ cup fresh parsley - minced
- 6 cloves garlic - sliced
- 1 cup pasta water - reserved
- ½ teaspoon baking soda
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper
- 1 teaspoon kosher salt
Instructions
- Place cleaned and dry shrimp in a bowl with ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper and ⅛ teaspoon of crushed red pepper. Mix well.
- Meanwhile cook the pasta "al dente" in salted water (2 tablespoons of kosher salt per gallon of water) and reserve at least 1 cup of pasta water before draining.
- Heat a large pan to medium heat.
- Add in ¼ cup of olive oil and saute the shrimp for about 4 minutes or until done (when the shrimp are firm and pink).
- Remove the shrimp and set aside tented with foil to keep warm.
- Add a ½ cup of pasta water to the pan.
- Add the butter and the al dente pasta.
- Cook for 1 minute tossing to coat well so the sauce absorbs and clings to the pasta.
- Add the shrimp, parsley, lemon juice, lemon zest, and toss/mix again.
- Turn off the heat and taste test.
- Make final adjustments to salt, pepper and crushed red pepper.
- If the pasta becomes too dry add a couple more ounces of pasta water.
- Serve with a healthy drizzle of extra virgin olive oil on each plate and lemon wedges on the side. Enjoy!
