Ingredients

12 ounces spaghetti or linguine

1 tablespoon kosher salt (for pasta water)

1 pound large shrimp, peeled and deveined

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

4 tablespoons unsalted butter, divided

6 garlic cloves, finely sliced

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup dry white wine or chicken broth

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/4 cup fresh parsley, chopped

Freshly grated Parmesan cheese (optional)

Lemon wedges

Instructions

Step 1: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve approximately 1/2 cup of the starchy pasta water, then drain the pasta thoroughly.

Step 2: While the pasta cooks, season the shrimp with kosher salt and freshly ground black pepper.

Step 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Arrange the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

Step 4: Reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the sliced garlic and crushed red pepper flakes if using. Sauté for about 1 minute until fragrant but not browned, stirring constantly.

Step 5: Pour in the white wine or chicken broth, scraping up any browned bits from the skillet. Let the liquid simmer and reduce slightly for about 2 minutes.

Step 6: Add the drained pasta to the skillet along with the reserved pasta water. Toss vigorously to coat the pasta evenly with the sauce.

Step 7: Return the shrimp to the skillet. Add lemon zest, fresh lemon juice, and chopped parsley. Toss everything together until well combined and heated through, about 1-2 minutes.

Step 8: Taste and adjust seasoning with extra salt or lemon juice if needed. Serve immediately, garnished with Parmesan cheese and lemon wedges if desired.

Tips & Variations

Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Swap shrimp with scallops or chicken for a different protein option.

Add cherry tomatoes or spinach for extra color and nutrition.

For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before seasoning and cooking to avoid excess moisture in the skillet.

What if I don’t have white wine?

Chicken broth is a great substitute for white wine and provides a nice depth of flavor without alcohol.

Dinner

Shrimp and Garlic Pasta Recipe

Introduction