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Lemon Garlic Shrimp Pasta

Lemon garlic shrimp pasta pairs linguine and seared shrimp with a buttery lemon-garlic sauce. Reserved pasta water helps the sauce cling to every strand, while fresh parsley adds a bright finish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 590

Ingredients
  

  • 12 oz linguine
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1 lb shrimp large (21 to 25 per pound), peeled and deveined
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest finely grated
  • 0.25 cup parsley chopped fresh

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring a large pot of water to a boil.
  2. Add the linguine and 1 tablespoon of the salt, and cook according to the package directions until al dente.
  3. Reserve 1 cup of pasta water.
  4. Drain the linguine.
  5. Pat the shrimp dry and season with the remaining 1/2 teaspoon salt and the black pepper.
  6. Heat the olive oil in a 12-inch skillet over medium-high heat.
  7. Cook the shrimp in a single layer for 1 to 2 minutes per side, until opaque, then transfer to a plate.
  8. Reduce the heat to medium and add the butter, garlic, and red pepper flakes.
  9. Cook for about 30 seconds, stirring, until fragrant.
  10. Add the lemon juice, lemon zest, and 1/2 cup of the reserved pasta water, and bring to a simmer.
  11. Add the linguine and toss to coat, adding more reserved pasta water a few tablespoons at a time if needed.
  12. Return the shrimp to the skillet and add the parsley.
  13. Toss until combined and heated through.

Notes

For a silky sauce, add the reserved pasta water a few tablespoons at a time until the linguine is coated. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and pasta can lose their texture. Use gluten-free linguine for a gluten-free option.