Garlic Shrimp Pasta
This lemon garlic shrimp pasta is a crave-able easy dinner! Made with just a few simple ingredients, it's ready in under 30 minutes and bursting with fresh, juicy flavor.
Ingredients
- 8 ouncesspaghetti noodles
- 1 poundmedium shrimp, deveined (tail on or peeled)
- ¾ teaspoonkosher salt, plus more for pasta water and to taste
- 1 teaspoonold bay, plus more for garnish
- 4 tablespoonssalted butter (or olive oil)
- 4garlic cloves, finely minced
- ¼ cupgrated parmesan cheese
- 2 tablespoonslemon juice, plus the zest of 1 lemon
- 1 tablespoonfinely minced parsley
Directions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
- 2
Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with 1/4 teaspoon kosher salt and the Old Bay (or 1/2 teaspoon if not using Old Bay). Stir to combine.
- 3
In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
- 4
Flip the shrimp with tongs. Add the minced garlic and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through.
- 5
In the skillet, toss the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, 1/2 teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add more salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated. Re-warm in a skillet and add a few pinches of salt if needed.