Lemon Shrimp Pasta
Bright, zesty, and utterly satisfying, this Lemon Shrimp Pasta is a Mediterranean-inspired dish that combines tender spaghetti with plump, juicy shrimp in a garlic-infused lemon butter sauce. The rich blend of olive oil, unsalted butter, and a hint of red pepper flakes creates a delicate balance of flavors, while a dash of fresh parsley adds a vibrant finish. Perfect for busy weeknights, this recipe comes together in just 30 minutes and delivers restaurant-quality flavor from the comfort of your kitchen. Serve this light yet flavorful shrimp pasta with a side of crusty bread or a crisp green salad, and don’t forget an extra squeeze of fresh lemon juice for that final citrusy kick.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp (peeled and deveined)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 whole lemon (zested and juiced)
- 1 cup chicken broth (low sodium)
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
While the pasta cooks, pat the shrimp dry with a paper towel and season them with salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant but not browned.
Pour in the chicken broth, lemon juice, and lemon zest. Stir well and simmer for 5 minutes to allow the flavors to combine.
Return the cooked shrimp to the skillet along with the cooked spaghetti. Toss everything together to coat the pasta evenly with the sauce. If the mixture is too dry, add a few tablespoons of the reserved pasta water to loosen it.
Season with additional salt and black pepper to taste. Sprinkle chopped parsley over the top before serving.
Serve immediately with extra lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.1 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
