Lemon Butter Garlic Shrimp Pasta with linguine noodles and plump shrimps drenched in buttery, garlicky and lemony flavors. It’s a refreshing and scrumptious dinner meal perfect for busy weeknights!
Since I stayed up late watching whatever was on Netflix last night, I rolled out of bed today with half of the morning already gone. G usually gets in every day from his BJJ (that’s Brazilian Jujitsu for the uninitiated) training a little past twelve demanding food so I had to come up with some sort of a meal quickly.
I flitted from this lemon garlic butter shrimp pasta to stuffed jumbo shells with meat sauce on what to make but with the 100 F degree weather we were having lately and me not wanting to be in the kitchen longer than necessary, the former 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 tasty and refreshing lunch in this sordid heat.
Tips on How to Make Lemon Butter Garlic Shrimp Pasta
- One of the core ingredients of this pasta is the garlic. Although this aromatic brings plenty of flavor and aroma, it can just as easily ruin the dish in a matter of
minutesseconds. The trick on how to draw out the most flavor is to add the garlic in the pan while the oil is still warm and NOT hot. When the butter just begins to melt, add the minced garlic and allow it to gently sizzle in low heat for one to two minutes, giving it enough time to sufficiently infuse the oil before it browns.
- Use a mixture of butter and olive oil. Butter imparts good flavor but doesn’t fare well at high heat cooking. Cutting it with olive oil helps stabilize it and keeps it from burning.
- When the garlic turns limp and aromatic, raise the heat to medium-high 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.
- Cook the pasta a minute or two shy of the manufacturer’s suggested cook time; just A bit firmer than the al dente stage, as they will continue to cook when tossed in the pan and coated with the garlicky sauce.
More Easy Pasta Recipes:
That’s it, my favorite people! Let’s head on to our recipe for the day, hungry tummies await. 🙂
- 1 pound package uncooked linguine
- 1 pound large shrimps, peeled and deveined with tails intact
- kosher salt and freshly-ground pepper to taste
- 8 tablespoons butter
- 1 tablespoon olive oil
- 6 cloves garlic, peeled and minced
- 1/2 cup dry white wine
- 2 lemons, juiced and zested
- 1/4 cup fresh parsley, chopped
- In a pot over medium heat, bring salted water to a boil. Add linguine and cook a minute shy of package directions. Drain well in a colander.
- In a bowl, season shrimps with salt and pepper to taste. Set aside.
- 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 aromatic.
- Increase heat to high heat, stirring garlic regularly to prevent from burning. 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 pasta, 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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