🍤 Lemon Garlic Shrimp Pasta
Bright, zesty shrimp sautéed in a lemon-garlic butter sauce tossed with pasta. Quick, elegant, and full of flavor.
Ingredients
- 8 oz pasta (spaghetti, angel hair, or linguine)
- 2 tablespoons olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 shallot, finely diced
- 4 garlic cloves, minced
- ¼ cup chicken broth
- 3 tablespoons butter
- Juice of 2 lemons
- Zest of ½ lemon (plus extra for garnish)
- ½ teaspoon red pepper flakes (optional)
- ⅓ cup fresh parsley, chopped (plus extra for garnish)
Instructions
- Cook pasta in salted water according to package directions. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, sauté shallot until softened. Add minced garlic and cook for about 1 minute until fragrant.
- Add chicken broth and simmer until slightly reduced.
- Stir in butter, lemon juice, and lemon zest until the butter melts and the sauce comes together.
- Add the cooked pasta and shrimp back to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Season with salt, pepper, and red pepper flakes (if using). Stir in chopped parsley.
- Serve immediately, garnished with extra parsley and lemon zest.