Lemon Garlic Butter Shrimp (Print Version)
Succulent shrimp in zesty lemon garlic butter paired with tender pasta for a vibrant meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Aromatics & Flavorings
03 - 4 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tbsp freshly squeezed lemon juice
06 - 1/4 tsp red pepper flakes
→ Fats
07 - 4 tbsp unsalted butter, divided
08 - 2 tbsp olive oil
→ Other
09 - 1/4 cup dry white wine or chicken broth
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
13 - Freshly grated Parmesan, optional
# Step-by-Step Guide:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
04 - Reduce heat to medium. Add remaining 3 tbsp butter, garlic, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant without browning the garlic.
05 - Add lemon zest, lemon juice, and white wine or broth, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
06 - Return shrimp with juices to the skillet. Add drained pasta and toss to coat, adding reserved pasta water gradually until sauce clings silkily to the pasta.
07 - Remove from heat. Stir in chopped parsley and adjust seasoning with salt and pepper. Serve immediately with lemon wedges and grated Parmesan if desired.
# Expert Suggestions:
01 -
- The sauce comes together in the time it takes pasta water to boil, making it perfect for those nights when takeout feels like the only option
- Restaurant quality results without any fancy techniques or hard to find ingredients
02 -
- Never crowd the pan when searing shrimp or they will release moisture and steam instead of getting that gorgeous golden color
- Reserved pasta water is the secret weapon that transforms melted butter into a silky restaurant style sauce
03 -
- Room temperature shrimp cook more evenly, so take them out of the fridge fifteen minutes before you start cooking
- If your garlic starts browning too fast, splash in a tablespoon of the wine immediately to cool the pan down