Garlic-Butter Shrimp Pasta with Charred Lemon
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundpasta (linguine or spaghetti)
- 6 clovesgarlic
- 2lemon
- 3 tablespoonolive oil
- 3 tablespoonbutter
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ¼ cupfresh parsley
Prep
- 01
Peel and devein shrimp if not already done. Pat dry with paper towels.
- 02
Mince 6 garlic cloves.
- 03
Chop about 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Slice 1 lemon into thin rounds and arrange in the pan. Sear for 1–2 minutes per side until charred and caramelized, then transfer to a plate.
- 03
In the same skillet, add remaining 1 1/2 tablespoons olive oil and butter over medium-high heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink and cooked through. Do not overcrowd; work in batches if needed.
- 05
Add drained pasta to the skillet with shrimp. Toss gently, adding 1/2 cup pasta water at a time until the sauce comes together and coats the noodles lightly (you may not need all of it).
- 06
Squeeze juice from remaining lemon over the pasta, top with charred lemon rounds and fresh parsley, and serve immediately.
Spice Tips
Start with 1/4 teaspoon red pepper flakes for gentle warmth. For more kick, increase to 1/2 teaspoon or add a small pinch of cayenne. A whisper of garlic powder or anchovy paste (1/2 teaspoon, stirred into the oil) deepens savory umami without fishiness.
For a touch of heat, add an extra pinch of red pepper flakes. Substitute butter with additional olive oil or ghee for a lighter version. This dish is best served immediately while pasta is hot and glossy.