Garlic Shrimp Pasta with Butter and Herbs (Print version)
Juicy shrimp tossed with spaghetti, garlic butter, lemon, and fresh herbs for a quick pasta dinner that feels bright and special.
# Ingredients:
For the pasta and shrimp
01 -
12 oz (340 g) spaghetti or linguine
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1/4 teaspoon red pepper flakes, plus more to serve
06 -
1 tablespoon olive oil
For the garlic butter and herbs
07 -
5 tablespoons (70 g) unsalted butter, divided
08 -
5 cloves garlic, minced
09 -
1 teaspoon lemon zest
10 -
2 tablespoons fresh lemon juice
11 -
3/4 cup reserved pasta water, as needed
12 -
1/4 cup chopped fresh parsley
13 -
2 tablespoons chopped fresh basil
14 -
Lemon wedges, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente. Reserve 3/4 cup pasta water, then drain.
02 -
Pat the shrimp very dry. Season with 1/2 teaspoon salt, black pepper, and red pepper flakes.
03 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
04 -
Lower the heat to medium-low. Add the remaining 4 tablespoons butter to the skillet. Stir in the garlic and cook for 30-45 seconds until fragrant but not browned.
05 -
Add lemon zest, lemon juice, and 1/4 cup reserved pasta water. Stir and scrape up any browned bits from the skillet.
06 -
Add the drained pasta and toss until glossy, adding more pasta water as needed. Return the shrimp with parsley and basil, then toss just until warm. Taste and add the remaining salt if needed.
# Good to know:
01 -
Best served immediately after tossing.
02 -
Use frozen shrimp if thawed fully and patted dry.
03 -
Add 2 tablespoons dry white wine after the garlic if desired.