Lemon Garlic Shrimp Pasta
A quick and tasty dish with juicy shrimp and pasta in a lemony garlic butter sauce.
Ingredients
- 1 pound large shrimp (21/25 count)
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (Diamond Crystal recommended)
- 1/2 pound spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic (sliced)
- 2 cups reserved pasta water (you may not need all)
- 4 tablespoons unsalted butter
- 1 large lemon (zested and juiced)
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper (to taste)
Instructions
- Brine the shrimp by combining with baking soda, crushed red pepper flakes, black pepper, and kosher salt. Mix well and let sit for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until just under al dente, about one minute less than package instructions.
- Heat olive oil in a large pan over medium heat. Add shrimp and sauté for about 3 minutes until pink and firm. Remove shrimp and set aside.
- Add sliced garlic to the pan and cook for 2-3 minutes until golden. Pour in 1/2 cup reserved pasta water, then add butter and almost-cooked pasta. Toss and cook for 1 minute.
- Return shrimp to the pan along with parsley, lemon juice, and lemon zest. Toss to combine and adjust seasoning to taste.
- Serve immediately, garnished with extra parsley or lemon wedges if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.