Spaghetti with Lemon Shrimp
Elevate your weeknight dinner with this vibrant and flavorful Spaghetti with Lemon Shrimp recipe! Perfectly al dente spaghetti is tossed in a luscious garlic butter sauce infused with zesty lemon and a hint of red pepper heat, then paired with succulent, pan-seared shrimp for a restaurant-worthy meal. This easy seafood pasta dish comes together in just 30 minutes, making it ideal for busy evenings without compromising on taste. Fresh parsley and optional grated Parmesan add a touch of elegance, while reserved pasta water ensures a silky, light sauce that clings to every strand of spaghetti. Perfect for seafood lovers, this dish is a bright and satisfying way to impress your family or guests!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 whole lemon, juiced and zested
- 2 tbsp parsley, chopped
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti. Set aside.
While the pasta is cooking, pat the shrimp dry with a paper towel and season with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the red pepper flakes, lemon juice, and lemon zest. Let the mixture simmer for 1 minute to allow the flavors to meld.
Add the cooked spaghetti to the skillet, tossing to coat it in the sauce. If the pasta seems dry, gradually add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Return the cooked shrimp to the skillet and toss to combine with the pasta. Cook for 1-2 minutes until warmed through.
Remove the skillet from the heat and sprinkle the chopped parsley over the pasta. Toss gently to combine.
Serve immediately, garnished with additional parsley and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 400 mg | 9% | |
*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.
