20-Minute Garlic Butter Shrimp Pasta

Name: 20-Minute Garlic Butter Shrimp Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces spaghetti or linguine; 1 pound large shrimp, peeled and deveined; 1/2 teaspoon kosher salt, plus more for the pasta water; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 4 tablespoons unsalted butter, divided; 5 cloves garlic, thinly sliced; 1/4 teaspoon crushed red pepper flakes; 1/2 cup reserved pasta water; Juice of 1 lemon (about 3 tablespoons); 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Tender shrimp tossed with spaghetti in a garlicky butter sauce with lemon and a pinch of red pepper. Fast enough for a busy Tuesday.

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A white plate of pasta topped with shrimp — Photo: Alessandro Rossi on Unsplash

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Servings: 4
Difficulty: Easy

Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package. Scoop out 1 cup of pasta water before draining.
While the pasta cooks, pat the shrimp dry and season with salt and pepper.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink. Transfer to a plate.
Lower the heat to medium. Add the remaining 3 tablespoons butter, garlic, and red pepper flakes. Cook, stirring, about 1 minute, until fragrant but not browned.
Add the drained pasta, 1/2 cup pasta water, and lemon juice. Toss until the sauce coats the noodles, adding more pasta water if it looks dry.
Return the shrimp to the pan, add the Parmesan and parsley, and toss again. Serve right away.

Tips and substitutions

Using frozen shrimp? Thaw them overnight in the fridge, or in a bowl of cold water for about 15 minutes.
Make it gluten-free with your favorite gluten-free pasta.
Add a big handful of baby spinach with the pasta for some greens.