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Dave's Eats

Lemon Garlic Shrimp Pasta

Recipe by user david

Sautéed shrimp and spaghetti are tossed in a bright lemon-garlic butter sauce and finished with fresh parsley.

Prep: 10 min Cook: 20 min
½ x1 x2
or click any ingredient amount to scale
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Serves 4

This quick weeknight pasta combines tender, sautéed shrimp with al dente spaghetti in a glossy lemon, garlic, butter, and olive oil sauce. A short baking-soda brine helps the shrimp stay plump and snappy, while reserved pasta water emulsifies the sauce so it clings to the noodles. Serve it immediately for the best texture—keep an eye on the garlic so it turns lightly golden (not brown), and add pasta water a little at a time to loosen the sauce as needed.

For brining the shrimp
  • 1 lb 1 lb (450 g) large shrimp (21/25 count)
  • 1⁄2 tsp 1⁄2 tsp (3 g) baking soda
  • 1⁄4 tsp 1⁄4 tsp (0 g) chili pepper flakes
  • 1⁄4 tsp 1⁄4 tsp black pepper
  • 1⁄2 tsp 1⁄2 tsp (1 g) kosher salt
  • 1 lb 1 lb (450 g) large shrimp (21/25 count)
  • 1⁄2 tsp 1⁄2 tsp (3 g) baking soda
  • 1⁄4 tsp 1⁄4 tsp (0 g) chili pepper flakes
  • 1⁄4 tsp 1⁄4 tsp black pepper
  • 1⁄2 tsp 1⁄2 tsp (1 g) kosher salt

Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.

Completing the dish
  • 8 oz 8 oz (230 g) spaghetti
  • 8 oz 8 oz (230 g) spaghetti

Bring a large pot of salted water to boil and cook the pasta to 1-minute less than al dente.

  • 1⁄4 cup 1⁄4 cup (54 g) extra-virgin olive oil
  • 1⁄4 cup 1⁄4 cup (54 g) extra-virgin olive oil

Heat a large pan to medium heat with the olive oil. Once shimmering, add the shrimp and saute for about 3 minutes or until done (when the shrimp are firm and pink). Remove the shrimp to a plate and set aside tented with foil to keep warm.

  • 6 cloves 6 cloves garlic, sliced
  • 6 cloves 6 cloves garlic, sliced

Add the garlic to the pan and saute for 2-3 minutes or until lightly golden. If the pan is dry, add a touch more olive oil.

  • 2 cups 2 cups pasta starch water
  • 1⁄4 cup 1⁄4 cup (57 g) unsalted butter
  • 1 1 lemon, zested and juiced
  • 1⁄4 cup 1⁄4 cup fresh flat-leaf parsley, minced
  • 2 cups 2 cups pasta starch water
  • 1⁄4 cup 1⁄4 cup (57 g) unsalted butter
  • 1 1 lemon, zested and juiced
  • 1⁄4 cup 1⁄4 cup fresh flat-leaf parsley, minced

Add a 1/2 cup of pasta water to the pan. Also, add the butter and the almost-cooked 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.

  • salt, to taste
  • black pepper, to taste
  • salt, to taste
  • black pepper, to taste

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 immediately. Enjoy!

Sources:

Category:

Pasta

Nutrition Information

Nutrient Per Serving Total
Calories 0 0
Protein 0.0g 0.0g
Fat 11.6g 46.3g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.0g 0.0g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 320mg 1279mg
Cholesterol 33mg 133mg

Per serving values based on 4 servings.

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