Lemon Butter Garlic Shrimp Pasta with silky linguine noodles and plump shrimps drenched in buttery, garlicky and lemony flavors. It’s a refreshing and satisfying dinner meal perfect for busy weeknights!
Guys, I can’t even begin to describe to you this lemon butter garlic shrimp pasta. I simply can’t find the words, except the.best.pasta.ever. Because, oh my sweet, it is just that!
Since I stayed up late watching reruns of Roseanne (still hilarious after all these years) on Netflix last night, I rolled out of bed today with half of the morning already gone (one of the sweet liberties of working for myself). As G usually gets in every day from his BJJ (that’s Brazilian Jujitsu for the uninitiated) training a little past twelve, demanding food, I had to come up with some sort of a meal quick.
I flitted from this to this on what to prepare but considering the you-can-fry-an-egg-on-the-pavement type of weather we were having and me not wanting to be in the kitchen longer than necessary, this pasta easily won the toss up.
And I am glad it did! With silky linguine noodles and plump shrimps drenched in a buttery, garlicky and bright, lemony flavors, it made one refreshing lunch in this sordid heat.
Quick and easy this pasta dish maybe, there are a few simple tips and steps to take it from good to great.
- My friends, it’s all about the garlic. We all know this aromatic brings plenty of awesome flavor and aroma to the table. But as much it can be your most trusted ally in cooking, it can easily turn into a treacherous enemy and ruin your dish in a matter of
minutesseconds. Can you think of anything more off-putting or frustrating than burnt garlic? The trick I do is cooking the minced garlic in warm and NOT hot oil. When the butter just begins to melt, add the garlic and allow it to gently sizzle in low heat for one to two minutes. This allows the garlic enough time to sufficiently infuse the oil with its robust flavor.
- For the same reason, use a mixture of butter and olive oil. Butter imparts good flavor but burns at relatively low temperatures. Cutting the butter with olive oil helps stabilize it a little and lessens the “blackened flavor”.
- When the garlic turns limp and aromatic, raise the heat to moderate before adding the shrimps. This allows our favorite crustaceans to nicely sear and not overcook in their own steam. Also, make sure they’re well-drained before they hit the pan.
- You might want to cook the pasta a minute or so under the manufacturer’s suggested cook time, just a bit firmer than the al dente stage, as they will continue to cook a little more when tossed in the pan and coated with the garlicky sauce.
That’s it, my favorite people! Let’s head on to our recipe for the day, hungry tummies await. 🙂
- 1 (16 ounces) package uncooked linguine
- 1 stick (8 tablespoons) butter
- 1 tablespoon olive oil
- 5 to 6 garlic cloves, peeled and minced
- 1 pound large shrimps, peeled and deveined with tails intact
- kosher salt and freshly-ground pepper to taste
- ½ cup dry white wine
- freshly squeezed juice and zest from 2 large lemons (about ¼ cup)
- ¼ cup fresh parsley, chopped
- In a pot over medium heat, bring salted water to a boil. Add linguine and cook according to manufacturer's directions for about 7 to 9 minutes or until al dente. Drain pasta in a colander.
- In a bowl, season shrimps with salt and pepper to taste. Set aside.
- Meanwhile, in a wide pan over low heat, add butter and olive oil. When the butter just begins to melt, add garlic. Cook, stirring occasionally, for about 1 to 2 minutes or until limp and aromatic.
- Increase heat to medium, stirring garlic regularly. Add shrimps and cook, stirring regularly, for about 3 to 4 minutes or just until color changes to pink.
- Add wine and lemon juice and cook for about 1 to 2 minutes.
- Add noodles, parsley and lemon zest. Season with salt and pepper to taste. Continue to cook, tossing to combine, for about 1 minute or until heated through and noodles are coated with sauce. Garnish with lemon slices and Parmesan cheese, if desired. Serve hot.