Description
This Lemon Shrimp Pasta recipe is a delightful and flavorful dish that combines succulent shrimp with a zesty lemon butter sauce, tossed with pasta and sprinkled with Parmesan cheese and fresh parsley.
Ingredients
Spaghetti or Linguine:
12 ounces
Olive Oil:
1 tablespoon
Large Shrimp (peeled and deveined):
1 pound
Garlic (minced):
3 cloves
Red Pepper Flakes (optional):
1/4 teaspoon
Chicken Broth:
1/2 cup
Fresh Lemon Juice:
1/4 cup
Lemon Zest:
1 tablespoon
Unsalted Butter:
3 tablespoons
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Grated Parmesan Cheese:
1/3 cup
Chopped Fresh Parsley:
2 tablespoons
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sear Shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Prepare Sauce: In the same skillet, reduce heat to medium, add garlic and red pepper flakes, and cook for 1 minute until fragrant. Stir in chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes, then add butter, salt, and pepper, stirring until butter is melted and sauce is slightly reduced.
- Combine: Add cooked pasta to the skillet and toss to coat, adding a bit of reserved pasta water if needed to loosen the sauce. Return shrimp to the pan, sprinkle with Parmesan and parsley, and toss again.
- Serve: Serve immediately.
Notes
- For extra richness, stir in a splash of heavy cream.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 490
- Sugar: 2g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 185mg
