Lemon Shrimp Pasta
Fresh shrimp and tagliolini tossed in a bright lemon-butter sauce that comes together in under 20 minutes. One pan, zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 524
- Protein
- 28g
Ingredients
- 8 oz tagliolini (or linguine)
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp butter
- 1 whole lemon (zested + juiced)
- 2 whole garlic cloves, minced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large skillet, then add tagliolini and cook until al dente, about 9 minutes.
- 2
Reserve 1 cup pasta water before draining. Return the empty skillet to medium-high heat.
- 3
Melt butter in the skillet. Add garlic, cook 30 seconds until fragrant, then add shrimp.
- 4
Cook shrimp, stirring occasionally, until pink throughout, about 4 minutes.
- 5
Pour lemon juice and zest into the pan. Add pasta and toss with 0.5 cup pasta water until silky.
- 6
Finish with parsley and salt & pepper to taste. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- microplane or zester
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