Description
Lemon Butter Shrimp Pasta is a quick and easy dish. It has a silky lemon butter sauce, tender shrimp, and pasta. This recipe provides a bright and satisfying meal.
Ingredients
Scale
- 1 pound linguine or spaghetti
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in white wine or chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes until slightly reduced.
- Reduce heat to low. Whisk in butter until melted and a creamy sauce forms. Stir in lemon juice and parsley. Season with salt and pepper to taste.
- Add cooked pasta to the skillet with the sauce. Add cooked shrimp back to the skillet. Toss to combine. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
- Serve immediately with lemon wedges.
Notes
- Use fresh lemon juice for the best flavor.
- Do not overcook the shrimp; they cook quickly.
- Adjust the amount of lemon juice to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 200mg