Garlic butter shrimp with lemon and parsley tossed with pasta.
Ingredients
Shrimp12 oz
Lemon1
Garlic4 cloves
Parsleysmall bunch
Spaghetti8 oz
Butter4 tbsp
Grated parmesan1/4 cup
Steps
Bring a large pot of water to a boil with 1 tbsp salt; cook the spaghetti until al dente, about 1 minute less than the package says. Save ½ cup pasta water before draining — that starchy water turns the butter into a sauce.
While the water heats, pat the shrimp dry and season with ¼ tsp salt and pepper; mince the garlic and chop the parsley.
Melt the butter in a large skillet over medium and cook the garlic 30–60 seconds, until fragrant but not browned.
Raise the heat to medium-high and add the shrimp in a single layer; cook 1–2 minutes per side until pink and opaque, curled into a loose C.
Pull the pan off the heat and squeeze in the juice of the lemon.
Add the spaghetti and a good splash of the pasta water; toss over low heat about 1 minute until glossy and coated.
Finish with the parsley, parmesan, and a generous grind of pepper.
Want a week of dinners like this, planned for you?
OurKitchen fits recipes like this one to your household's rules — and writes one shopping list in your store's aisle order. First 2 weeks free.