Lemon Garlic Shrimp Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
561 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Garlic Shrimp Pasta
Description
Lemon Garlic Shrimp Pasta starts with large shrimp that are briefly brined in baking soda, kosher salt, black pepper, and red pepper flakes to enhance texture and flavor. While the shrimp rest in the brine, spaghetti is cooked to just under al dente. The shrimp are then sautéed in olive oil until firm and pink, ensuring a succulent bite.
The same pan is used to lightly golden sliced garlic in olive oil, building the base for a silky sauce made by adding butter, reserved pasta water, and the nearly-cooked pasta. This method allows the pasta to absorb the garlic-infused butter sauce fully. Lemon zest and juice add brightness and a fresh citrus aroma, while minced Italian flat-leaf parsley brings an herbal note. The shrimp are returned to the pasta and mixed gently, coated evenly in the flavorful sauce.
This pasta serves well as a main course, offering a balance of tender seafood and well-seasoned noodles. Minor seasoning adjustments with salt, black pepper, and extra red pepper flakes allow for a customized level of spice and saltiness.
Leftovers keep well in the refrigerator for a few days, though it is recommended to consume the shrimp on the day of preparation to preserve their texture. Extra pasta water should be reserved during cooking to prevent the pasta from drying out when being finished in the pan.
Ingredients
For brining the shrimp
- 1 pound (454g) Shrimp 21/25 count, large
- 1/2 teaspoon baking soda
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt Diamond Crystal brand
Remaining ingredients
- 1/2 pound (227g) spaghetti
- 4 tablespoons (60g) extra virgin olive oil
- 6 cloves garlic sliced
- 2 cups (480g) water will most likely not need all of it, reserved pasta water
- 4 tablespoons (56g) butter unsalted
- 1 large lemon zested and juiced
- 1/4 cup Italian flat-leaf parsley minced
- salt to taste
- black pepper to taste
Instructions
For brining the shrimp
- Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.
Completing the dish
- Bring a large pot of salted water to boil and cook the pasta to 1-minute less than al dente.
- 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.
- 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.
- 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.
- 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!
Notes
- This recipe can easily be doubled or tripled for larger servings.
- Always reserve extra pasta water to adjust the sauce texture if the pasta dries while waiting to serve.
- Salt amounts are minimal; adjust to personal taste during final seasoning.
- Leftovers should be consumed within three days; shrimp are best eaten the same day as cooking since they do not reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 32.8g | 11% |
| Protein | 32.4g | 65% |
| Fat | 33.6g | 52% |
| Saturated Fat | 10.7g | 54% |
| Cholesterol | 311mg | 104% |
| Sodium | 560mg | 23% |
| Potassium | 297mg | 6% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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