Description
This Juicy Garlic Butter Shrimp Pasta is a quick and flavorful dish combining tender shrimp sautéed in a rich garlic butter sauce with perfectly cooked linguine. Enhanced with a touch of lemon juice, red pepper flakes for a mild heat, and fresh parsley, this pasta is an easy weeknight meal that feels indulgent yet light. Optional Parmesan cheese adds a savory finish to complete this delightful seafood pasta.
Ingredients
Scale
Pasta
- 8 oz linguine or spaghetti
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
Optional
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the garlic butter sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, and sauté for about one minute until fragrant but not browned.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2 to 3 minutes per side or until the shrimp turn pink and opaque, ensuring they are cooked through without becoming rubbery.
- Combine flavors: Stir in the lemon juice, freshly chopped parsley, and season with salt and pepper to taste. Toss the drained pasta directly into the skillet with the shrimp and sauce, mixing well to coat all the pasta evenly.
- Serve: Plate the garlic butter shrimp pasta hot. Optionally, sprinkle with grated Parmesan cheese to add a savory, creamy finish before serving.
Notes
- Use fresh shrimp for the best flavor and texture; thaw frozen shrimp completely before cooking.
- Adjust red pepper flakes according to your spice preference or omit if you prefer no heat.
- To keep the shrimp tender, avoid overcooking; watch for the pink color as an indicator.
- Lemon juice brightens the dish; add more if desired for extra tanginess.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
