Garlic Shrimp Pasta
A quick and easy garlic shrimp pasta perfect for busy weeknights. This delicious Italian-inspired dish combines succulent shrimp with a rich garlic butter sauce, tossed with spaghetti.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Colander
Ingredients
Pasta and Shrimp
- 8 ounces spaghetti
- 1 pound large shrimp peeled and deveined
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Preparation
- Pat the shrimp dry with paper towels. Season with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2 minutes on each side until pink and opaque. Remove and set aside.
- In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
Make the Sauce
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add chicken broth and lemon juice to the skillet, and bring to a simmer. Add the cooked pasta, reserved pasta water, and shrimp back into the skillet. Toss to combine.
- Sprinkle Parmesan cheese and chopped parsley over the pasta. Adjust seasoning with salt and pepper as needed. Toss until well combined and heated through.
Serving
- Serve the garlic shrimp pasta immediately, garnished with additional Parmesan and parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place in the freezer in freezer-safe bags for up to 1 month.
Notes
Pro Tips: Use fresh shrimp for the best flavor. Don't overcook the shrimp. Use freshly grated Parmesan for better texture.
Ingredient Substitutions: White wine can replace chicken broth. Add red pepper flakes for heat.
How to Serve: Pair with a salad or garlic bread.
Storage & Freshness: Refrigerate for up to 3 days or freeze for 1 month.
Make-Ahead Tips: Prepare the sauce in advance and store separately.
Ingredient Substitutions: White wine can replace chicken broth. Add red pepper flakes for heat.
How to Serve: Pair with a salad or garlic bread.
Storage & Freshness: Refrigerate for up to 3 days or freeze for 1 month.
Make-Ahead Tips: Prepare the sauce in advance and store separately.