Ingredients
Scale
- 8 oz spaghetti or your preferred pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional for heat)
- 1 lemon, juiced and zest for extra flavor
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, for garnish (optional)
Instructions
- Start by boiling water in a large pot. Add a generous pinch of salt and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes if using. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute. Squeeze in lemon juice and add lemon zest for a tangy kick.
- Return the cooked shrimp to the skillet. Add the drained pasta, tossing to coat in the garlic butter sauce. If the mixture seems dry, gradually add reserved pasta water until achieving your desired consistency. Sprinkle chopped parsley and Parmesan cheese on top before serving for added flavor.
Notes
- Use fresh garlic for maximum flavor.
- Ensure shrimp are peeled and deveined for quick cooking.
- Reserve pasta water to adjust the sauce consistency without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood, Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 210 mg
