Succulent shrimp cooked in a fragrant garlic butter sauce served over a bed of lemony pasta.
Ingredients
- 250 g large shrimp
- 150 g spaghetti
- 3 tbsp butter
- 3 garlic cloves
- 1 lemon
- 2 tbsp fresh parsley
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Succulent shrimp cooked in a fragrant garlic butter sauce served over a bed of lemony pasta.
Boil a pot of water, add salt, and cook the spaghetti until al dente, according to package instructions, about 7-8 minutes.
While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat.
Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Add the shrimp to the skillet, seasoned with salt and pepper, and cook until pink and opaque, about 3 minutes per side.
Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta and reserved water to the skillet.
Squeeze the juice of one lemon and add it to the skillet along with the remaining 1 tablespoon of butter. Toss everything together.
Stir in fresh parsley for a touch of color and freshness, then adjust seasoning as needed.
Serve immediately, drizzling with a bit of olive oil if desired for extra richness.
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