Lemon Garlic Shrimp Pasta
, 25 min, 4
Quick skillet pasta with garlic-butter shrimp, lemon, and fresh parsley.
| prepBring a large pot of salted water to boil. | |||||
| 340 g dried spaghetti | Cook pasta al dente, 8 min; drain, reserve 1 cup water | Toss in drained pasta & 1/4 cup pasta water, heat through | Stir in lemon juice, zest & parsley; season with salt & pepper | Transfer to serving bowl; top with parmesan if using | |
| 3 tablespoons olive oil | Heat oil & butter until sizzling | ||||
| 2 tablespoons butter | |||||
| 5 large garlic cloves, minced | Cook garlic & pepper flakes, 30 sec until fragrant | Cook shrimp, 3–4 min until just cooked through | |||
| 1/4 teaspoon crushed red pepper flakes | |||||
| 450 g medium shrimp, peeled and deveined | |||||
| 1 large lemon, juice | |||||
| 1 large lemon, zest | |||||
| 15 g chopped fresh parsley | |||||
| kosher salt and freshly ground black pepper to taste | |||||
| 55 g parmesan cheese, freshly grated (optional) | |||||
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