Garlic-Butter Shrimp Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
Italian
Garlic-Butter Shrimp Pasta
Description
The recipe starts by cooking long pasta such as linguine or spaghetti in salted water until al dente. Meanwhile, garlic and red pepper flakes are gently cooked in olive oil to release aroma without burning. Shrimp pieces are added to the pan and cooked quickly until just opaque, maintaining a tender texture. Butter is then stirred in to create a silky sauce base that coats the shrimp.
Drained pasta is added along with freshly squeezed lemon juice, tossing everything to combine flavors and loosen the sauce with reserved cooking water if necessary. The lemon juice adds brightness that cuts through the butter richness. Black pepper and salt season the dish further, while fresh chopped basil folded in at the end provides herbal aroma and freshness.
This pasta dish serves well immediately to preserve the tender shrimp and fresh flavors. It pairs well with a light green salad or steamed vegetables for a balanced meal.
Prepare all ingredients beforehand as the cooking process is quick. Leftovers can be refrigerated for up to three days and gently reheated with a splash of water to maintain moisture.
Ingredients
- table salt
- 12 ounces pasta such as linguine, fettuccine, or spaghetti, long
- 3 tablespoons olive oil
- 4 cloves garlic chopped
- 3/4 teaspoon red pepper flakes
- 12 ounces Shrimp shelled, deveined, and cut into 1/2-inch pieces
- 4 tablespoons (2 oz) butter cubed, unsalted
- 1/3 cup lemon juice from 2 lemons, freshly squeezed
- black pepper freshly ground
- 2 tablespoons basil chopped, fresh
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook, according to the package, until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- While the pasta is cooking, warm the oil in a large skillet over medium-low heat. Add the garlic and pepper flakes and cook just until the garlic starts to turn golden brown, 2 to 3 minutes.
- Increase the heat to medium-high and stir in the shrimp. Cook, stirring frequently, until the shrimp are just cooked through, about 2 minutes.
- Add the butter and cook until it melts and begins to foam, about 1 minute.
- Dump in the drained pasta along with the lemon juice and toss until the pasta is coated in sauce. Add some reserved pasta water, if needed to loosen the sauce.
- Remove the skillet from the heat. Season to taste with salt and pepper, and fold in the chopped basil. Serve immediately.
Notes
- Prepare all ingredients ahead of time as the cooking process moves quickly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of water to restore sauce consistency without drying out the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 579kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 137mg | 46% |
| Sodium | 495mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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