Lemon Garlic Shrimp Pasta
A delightful dish that combines the freshness of shrimp with the zesty flavor of lemon and the warmth of garlic, perfect for a quick weeknight dinner.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp (21/25 count) Make sure to thaw if using frozen shrimp
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes Adjust to control spice level
- 1/4 teaspoon black pepper
- 1/2 teaspoon Diamond Crystal Kosher salt Plus more for seasoning the pasta
Pasta and Sauce
- 1/2 pound spaghetti Can substitute with other pasta shapes
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic (sliced)
- 2 cups reserved pasta water Reserve before draining
- 4 tablespoons unsalted butter
- 1 large lemon (zested and juiced) Fresh lemon is essential
- 1/4 cup minced flat-leaf Italian parsley For garnish
- to taste Salt and pepper For additional seasoning
Instructions
Preparation
- In a bowl, combine shrimp with baking soda, crushed red pepper, black pepper, and salt. Let it sit for about 15 minutes.
- Cook spaghetti in salted boiling water until al dente, reserving some pasta water before draining.
Cooking
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add the seasoned shrimp to the skillet and cook until pink and opaque.
- Toss in the cooked spaghetti and mix in the reserved pasta water as needed to create a sauce.
- Stir in butter, lemon juice, and zest until well combined.
- Adjust seasoning with salt and pepper to taste.
Serving
- Serve the Lemon Garlic Shrimp Pasta hot, garnished with minced parsley.
Notes
To store leftovers, allow cooling to room temperature and place in an airtight container in the refrigerator for up to 2 days. Reheat gently with a little extra olive oil and pasta water if needed.