Lemon Shrimp Pasta
A quick and flavorful dish featuring tender shrimp and angel hair pasta in a light lemon sauce.
Equipment
- Large Pot
- Skillet
- Spatula
Ingredients
- 8 oz. angel hair pasta
- ½ cup unsalted butter
- 1 tsp. garlic powder
- 1 lb. large shrimp peeled and deveined
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup lemon juice
- 1 tsp. lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente, about 4-5 minutes. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium-high heat. Add garlic powder and stir to infuse the butter.
- Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes, flipping halfway through, until the shrimp turn pink.
- Pour the lemon juice over the cooked shrimp and add lemon zest if using. Stir to combine.
- Add the drained pasta to the skillet and toss gently, adding reserved pasta water as needed to create a creamy consistency.
- Serve immediately, garnished with extra lemon wedges or herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.