You know, there’s something about shrimp pasta that just feels like a mini-vacation on a plate. Maybe it’s the zingy kick of lemon or the rich, buttery garlic sauce that makes it irresistible—like a sunbeam through a rainy day. Anyway, this lemon garlic butter shrimp pasta is your quick ticket to a delicious meal that feels like an indulgence without the fuss.
Steps
- Combine shrimp with baking soda, kosher salt, black pepper, and crushed red pepper in a bowl, mix thoroughly, and set aside for 10 minutes.
- Zest the lemon, chop any long strands, and extract the juice. Slice the garlic and mince the parsley.
- Boil the pasta in salted water until it is just short of al dente, reserving at least 1 cup of the pasta water before draining.
- In a large pan, heat olive oil over medium heat, then sauté the shrimp for about 3-4 minutes until they are opaque, firm, and plump. Remove the shrimp and cover with foil.
- Use the same pan to sauté the garlic until golden, adding more oil if the pan is dry.
- Pour 1/2 cup of the reserved pasta water into the pan, stirring to lift any flavorful bits from the bottom.
- Add the pasta and butter to the pan, cooking for an additional minute to coat the pasta, and emulsify the sauce if possible.
- Return the shrimp to the pan, adding parsley, lemon juice, and zest. Toss everything together and adjust seasonings as needed, adding more pasta water if the mixture is dry.
- Serve the dish immediately for the best flavor and texture. Enjoy your meal!
Ingredients
- 1 pound (454g) large shrimp, 21/25 count
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/2 pound (227g) spaghetti
- 4 tablespoons (60g) extra virgin olive oil
- 6 cloves garlic, sliced
- 2 cups (480g) reserved pasta water (most likely not all will be needed)
- 4 tablespoons (56g) unsalted butter
- 1 large lemon, zested and juiced
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper to taste
Nutritional Values
Calories: 1122kcal | Carbohydrates: 65.6g | Protein: 64.8g | Fat: 67.2g | Saturated Fat: 21.4g | Cholesterol: 622mg | Sodium: 1120mg | Potassium: 594mg | Calcium: 230mg | Iron: 4mg
FAQ
- How can I ensure the shrimp are cooked perfectly without becoming tough?
- To achieve perfectly cooked shrimp, sauté them until they are opaque and firm to the touch, which typically takes about 3-4 minutes. Be careful not to overcook them, as this can make them rubbery. It’s helpful to spread the shrimp out in the pan and flip them after 2 minutes to check for doneness.
- Why is it important to reserve pasta water, and how is it used in this recipe?
- Reserving pasta water is crucial because it contains starch that helps the sauce adhere to the pasta, creating a smooth and flavorful coating. In this recipe, pasta water is combined with butter to form the base of the sauce. It can also be used to adjust the consistency of the dish, ensuring it doesn’t become dry before serving.
- Can I make this dish ahead of time and reheat it later?
- While you can save leftovers for up to three days and reheat them in the microwave, it’s best to enjoy the shrimp on the same day, as reheating can affect their texture. If you do need to reheat, try to keep the pasta slightly moist by adding a small amount of reserved pasta water before microwaving.
- Is there a way to modify the spiciness of the dish?
- Yes, the level of spiciness can be adjusted by varying the amount of crushed red pepper flakes. You can increase the amount for a spicier dish or omit them entirely if you prefer a milder flavor.
- What are some tips for making this recipe more efficiently?
- To speed up the process, ensure all ingredients are prepped and ready before starting to cook. This includes having the shrimp thawed and seasoned, garlic sliced, parsley minced, and lemon zested and juiced. Additionally, boil the pasta while preparing other ingredients to save time.
Tips
- Prepare the Shrimp Correctly: Ensure the shrimp are fully thawed before use and enhance their texture by brining them with baking soda. This technique will help achieve perfectly cooked shrimp every time.
- Reserve Pasta Water: Always save some pasta water when draining. The starchy water, when combined with butter, creates a silky sauce that clings beautifully to the pasta. If the dish seems dry, a splash of this water will help loosen it to the desired consistency.
- Timing is Key: Cook the pasta to just under al dente, as it will finish cooking in the pan with the sauce. This ensures the pasta absorbs the flavors fully and achieves the perfect texture.
- Serve Immediately: For the best flavor and texture, serve the dish right away. If you must wait, keep some extra pasta water on hand to adjust the consistency before serving.
Equipment
- Large Sauté Pan – A high-quality, large sauté pan can be essential for cooking shrimp and combining the pasta with the sauce.
- Microplane Zester – For zesting the lemon, a microplane zester can be very useful.
- Pasta Pot with Strainer – A dedicated pasta pot with an integrated strainer can make boiling and draining the pasta easier.
- Cooking Thermometer – To ensure the shrimp is cooked to the right temperature, a cooking thermometer can be helpful, although it’s not strictly necessary if you’re comfortable eyeballing it.
- Garlic Press – If you prefer not to chop garlic manually, a garlic press could be a helpful tool.