Tagliolini al Limone e Gamberi
Silky lemon-butter pasta with tender shrimp, finished with fresh parsley and a squeeze of lemon. Ready in 20 minutes and tastes like a seaside trattoria.
- Total time
- 20 min
- Servings
- 2
- Calories
- 510
- Protein
- 28g
Ingredients
- 8 oz tagliolini pasta
- 10 oz large shrimp, peeled and deveined
- 3 tbsp butter
- 1 whole lemon (zested and juiced)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add tagliolini and cook until al dente, about 8 minutes.
- 2
While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat until foaming.
- 3
Add shrimp and cook without stirring for 90 seconds. Flip and cook another 90 seconds until they turn pink.
- 4
Add minced garlic to the skillet. Stir constantly for 30 seconds until fragrant.
- 5
Drain pasta, reserving 1 cup pasta water. Add pasta to the skillet with shrimp.
- 6
Add remaining 1 tbsp butter, lemon juice, and lemon zest. Toss gently, adding pasta water 2 tbsp at a time until silky.
- 7
Finish with parsley and a pinch of salt and black pepper. Serve immediately.
Tools you’ll need
- large pot
- large skillet (12-inch)
- wooden spoon
- microplane (for lemon zest)
- colander
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