Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta

from sipandfeast.com
Main Course
30 min
561 kcal / serving

Sauteed shrimp and al dente pasta are tossed in a garlicky lemon butter sauce and topped with fresh parsley.

Ingredients

  • 1 poundlarge shrimp (21/25 count)
  • ½ teaspoonbaking soda
  • ¼ teaspooncrushed hot red pepper flakes
  • ¼ teaspoonblack pepper
  • ½ teaspoondiamond crystal kosher salt
  • ½ poundspaghetti
  • 4 tablespoonsextra virgin olive oil
  • 6 clovesgarlic (sliced)
  • 2 cupsreserved pasta water (will most likely not need all of it)
  • 4 tablespoonsunsalted butter
  • 1 largelemon (zested and juiced)
  • ¼ cupminced flat-leaf italian parsley
  • salt and pepper (to taste)

Directions

For brining the shrimp

  1. 1

    Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.

Completing the dish

  1. 1

    Bring a large pot of salted water to boil and cook the pasta to 1-minute less than al dente.

  2. 2

    Heat a large pan to medium heat with the olive oil. Once shimmering, add the shrimp and saute for about 3 minutes or until done (when the shrimp are firm and pink).  Remove the shrimp to a plate and set aside tented with foil to keep warm.

  3. 3

    Add the garlic to the pan and saute for 2-3 minutes or until lightly golden. If the pan is dry, add a touch more olive oil.

  4. 4

    Add a 1/2 cup of pasta water to the pan.  Also, add the butter and the almost-cooked pasta.  Cook for 1 minute tossing to coat well so the sauce absorbs and clings to the pasta.  Add the shrimp, parsley, lemon juice, lemon zest, and toss/mix again.

  5. 5

    Turn off the heat and taste test.  Make final adjustments to salt, pepper and crushed red pepper.  If the pasta becomes too dry add a couple more ounces of pasta water.  Serve immediately. Enjoy!