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To make Lemon Butter Shrimp Pasta, you need these key items: - 8 oz linguine or spaghetti - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 3 cloves garlic, minced - Zest and juice of 1 lemon - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and black pepper to taste - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese for serving (optional) You can add some optional ingredients to customize your dish: - Lemon slices for garnish - Fresh basil for extra flavor - Spinach or arugula for a green touch To make your meal complete, try pairing it with these sides: - A light garden salad - Garlic bread for dipping - Steamed vegetables for added nutrition This recipe is simple yet full of flavor. For the full recipe, check the details above! Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz of linguine or spaghetti. Cook the pasta until it is al dente, which usually takes about 8 to 10 minutes. Be sure to check the package for exact times. After cooking, reserve 1/2 cup of pasta water. Drain the pasta and set it aside. Next, heat a large skillet over medium heat. Melt 2 tablespoons of unsalted butter in the skillet. Once the butter melts, add 1 lb of large shrimp that are peeled and deveined. Season the shrimp with salt and black pepper. If you like a bit of heat, add 1/2 teaspoon of crushed red pepper flakes. Cook the shrimp for about 3 to 4 minutes. They should turn pink and be cooked through. Remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter and 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Then, add the zest and juice of 1 lemon. Stir everything well to mix. The lemon will add a fresh, bright taste to the sauce. Now, add the drained pasta to the skillet. Toss it well with the lemon butter sauce. If the pasta seems a bit dry, slowly add the reserved pasta water until it looks good. Then, stir in the cooked shrimp and 1/4 cup of chopped fresh parsley. Make sure everything is coated nicely. Taste the dish and add more salt or pepper if you want. You can serve this delicious Lemon Butter Shrimp Pasta with grated Parmesan cheese on top if you like. When picking shrimp, choose large ones. Look for shrimp that are firm and shiny. Check for a mild sea smell. Avoid any with a strong fishy odor. Fresh shrimp should have a translucent look. If you are using frozen shrimp, make sure they are properly thawed before cooking. This helps them cook evenly. The key to a great sauce is using fresh lemon. Use both the zest and juice for full flavor. Zest will add a bright taste, while juice gives a nice acidity. Melt the butter slowly over medium heat. This helps the garlic cook well without burning. Always stir the sauce to blend the flavors. This will make the sauce rich and tasty. To avoid mushy pasta, follow the package instructions carefully. Aim for al dente, which means firm but not hard. Set a timer to check the pasta a minute before the time ends. Reserve some pasta water before draining. This water is starchy and helps to adjust the sauce later. Mix the pasta with the sauce right away to keep it from sticking. {{image_2}} You can make Lemon Butter Shrimp Pasta even better by adding vegetables. Try spinach, zucchini, or bell peppers. These veggies add color and nutrition. Sauté them with the shrimp for about 2-3 minutes. This way, they stay crisp and tasty. You can also add broccoli for a nice crunch. Just steam it lightly before mixing it in. Linguine is great, but you can use any pasta you like. Spaghetti, fettuccine, or even whole wheat pasta work well. Gluten-free pasta is a good option too. Each type gives a different taste and feel. Just make sure to cook it al dente, so it holds up with the sauce. Want more heat? Add more crushed red pepper flakes. If you prefer mild flavors, skip the spice. You can also use black pepper for a gentler kick. Taste as you go to find your perfect level. Experimenting with spices makes this dish truly your own. For the full recipe, check the details above. You can store leftover Lemon Butter Shrimp Pasta in the fridge. Place it in an airtight container. It will stay fresh for up to three days. Make sure it cools down before sealing. This helps keep the pasta from getting soggy. If you want to freeze it, use a freezer-safe container. Let the pasta cool completely. It can last for about one month in the freezer. When ready to eat, thaw it in the fridge overnight. This keeps the shrimp and flavor intact. To reheat, use a skillet on medium heat. Add a splash of water or broth. This helps to prevent dryness. Stir often until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This will keep your dish tasty and fresh. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. Rinse and pat them dry before cooking. This will help keep the shrimp juicy. You can use olive oil instead of butter. It adds a nice flavor too. You could also try vegan butter for a dairy-free option. Both will work well in the sauce. To make it gluten-free, use gluten-free pasta. There are many options like rice or quinoa pasta. They cook similarly and taste great with the sauce. Linguine or spaghetti works best for this dish. They hold the sauce nicely. You can also use fettuccine if you prefer. Just make sure to cook it until al dente for the best texture. For the full recipe, check the Lemon Butter Shrimp Pasta section. It has all the ingredients and steps you need to create this tasty meal. Enjoy the bright flavors and simple steps! You learned how to make a tasty lemon butter shrimp pasta. We discussed key ingredients, cooking steps, and side dishes. Remember to choose fresh shrimp and avoid overcooking your pasta. You can adjust the recipe by adding veggies or using different pasta types. For storage, refrigerate or freeze leftovers properly. I hope you feel ready to create this dish with ease and enjoy every bite!

Lemon Butter Shrimp Pasta

Indulge in a burst of flavor with this delicious Lemon Butter Shrimp Pasta! This quick and easy recipe features succulent shrimp coated in a zesty lemon butter sauce, perfectly combined with linguine or spaghetti. Ready in just 25 minutes, it's perfect for a weeknight dinner or special occasion. Click to explore the full recipe and bring a taste of the ocean to your table tonight!
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Ingredients
  

8 oz linguine or spaghetti

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

3 cloves garlic, minced

Zest and juice of 1 lemon

1/2 teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine (or spaghetti) according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt, pepper, and crushed red pepper flakes (if using). Cook until shrimp is pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.

      Create the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant. Then add the lemon zest and lemon juice, stirring well to combine.

        Combine Pasta and Shrimp: Add the cooked pasta to the skillet, tossing well with the lemon butter sauce. If the pasta seems dry, gradually add the reserved pasta water until you reach your desired consistency.

          Finish with Freshness: Stir in the cooked shrimp and chopped parsley, ensuring everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed.

            Serve: Plate the pasta in bowls or on plates, garnishing with extra parsley and grated Parmesan cheese if desired.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4