Garlic Shrimp Pasta
Garlic Shrimp Pasta: Juicy shrimp, rich garlic butter sauce, al dente spaghetti in 25 min. Easy, creamy, lemony delight.
Ingredients
- 8 oz spaghetti
- 1 lb large shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
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Instructions
- Cook the spaghetti according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant but not browned.
- Add shrimp to the skillet, season with salt and pepper. Cook 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- Pour in white wine (or chicken broth) and lemon juice, scraping up bits from the pan. Simmer for 2 minutes to reduce slightly.
- Stir in remaining 2 tablespoons butter until melted and sauce is smooth.
- Return shrimp to skillet and add cooked spaghetti. Toss together, adding reserved pasta water as needed to loosen sauce.
- Stir in chopped parsley and adjust seasoning with salt and pepper. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For extra veggies, add cherry tomatoes or spinach.
- Use cream instead of white wine for a richer sauce.
- Increase red pepper flakes or add cayenne for more heat.
- For dairy-free, substitute butter and Parmesan with olive oil.
- Swap shrimp for scallops or chicken for different proteins.
- Store leftovers in airtight container in refrigerator up to 2 days.
- Reheat gently in skillet with splash of water or broth to keep sauce moist.