Garlic Butter Shrimp Pasta
Tender shrimp and spaghetti tossed in a silky garlic-butter sauce with a hint of lemon. Restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz spaghetti
- ¾ lb large shrimp, peeled and deveined
- 4 tbsp butter
- 5 clove garlic cloves, minced
- 1 whole lemon
- 1 to taste salt and black pepper to taste
Instructions
- 1
Boil spaghetti in salted water until al dente, ~9 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
Pat shrimp dry with paper towels. Season generously with salt and black pepper.
- 3
Melt 2 tbsp butter in a 12-inch skillet over medium-high heat until foaming, ~60 seconds.
- 4
Add shrimp and sear without stirring for 2 minutes until the underside turns pink.
- 5
Flip shrimp and cook 1 minute more until opaque throughout. Transfer to a plate.
- 6
Reduce heat to medium. Add remaining 2 tbsp butter and minced garlic to the skillet.
- 7
Cook, stirring constantly, until fragrant and golden, ~90 seconds. Watch for browning.
- 8
Add cooked spaghetti, shrimp, and 1/4 cup pasta water. Toss until coated and creamy.
- 9
Squeeze half the lemon over the pasta. Taste and adjust salt and pepper as needed.
- 10
Divide between two bowls. Serve immediately with remaining lemon wedges.
Tools you’ll need
- 12-inch skillet
- large pot
- colander
- paper towels
- tongs or slotted spoon
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