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Lemon Garlic Shrimp Pasta

×2 · Serves 8

Prep 10 min · Cook 20 min

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

For brining the shrimp
  • 2 lbs (910 g) large shrimp (21/25 count)
  • 1 tsp baking soda
  • 1⁄2 tsp (1 g) chili pepper flakes
  • 1⁄2 tsp (1 g) black pepper
  • 1 tsp (3 g) kosher salt

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

Completing the dish
  • 1 lb (450 g) spaghetti

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

  • 1⁄2 cup (110 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.

  • 12 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.

  • 4 cups pasta starch water
  • 1⁄2 cup (110 g) unsalted butter
  • 2 lemon, zested and juiced
  • 1⁄2 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

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!

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daveseats.com/recipes/lemon-garlic-shrimp-pasta/

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