Lemon Butter Shrimp Pasta Ready in 20 Minutes
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Make this bright and flavorful lemon butter shrimp pasta quickly. This recipe is perfect for a fast weeknight dinner.
- Author: Ahazzam
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
- 8 oz linguine or spaghetti
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, season the shrimp lightly with salt and pepper.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for about 30 seconds until fragrant.
- Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Stir in the lemon juice and lemon zest.
- Add the drained pasta and the cooked shrimp back into the skillet. Toss to coat everything in the sauce.
- If the sauce seems too thick, add a few tablespoons of the reserved pasta water until the sauce coats the pasta nicely.
- Stir in the fresh parsley. Season with additional salt and pepper if needed. Serve immediately.
Notes
- Use quick-cooking pasta like linguine or angel hair to meet the 20-minute goal.
- Make sure your shrimp are thawed completely before starting to cook them.
- For extra richness, add a sprinkle of grated Parmesan cheese at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 40
- Cholesterol: 250