Garlic Butter Shrimp Pasta with Lemon & Thyme
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 12 ouncepasta (linguine or fettuccine)
- 4 tablespoonbutter
- 5 clovesgarlic
- 1lemon
- 1 tablespoonfresh thyme
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ cupvegetable broth
- ½ cupparmesan cheese
- 2 tablespoonfresh parsley
Prep
- 01
Mince 5 garlic cloves.
- 02
Zest and juice 1 lemon.
- 03
Chop 2 tablespoons fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–10 minutes. Drain, reserving 1 cup of pasta water, and set aside.
- 02
While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add shrimp and cook 2–3 minutes per side until just opaque and pink. Transfer to a plate.
- 03
In the same skillet, add the remaining 2 tablespoons butter. Stir in the minced garlic, thyme, and red pepper flakes. Cook for 30 seconds until fragrant.
- 04
Pour in the vegetable broth and bring to a gentle simmer. Return the shrimp to the pan and add the cooked pasta. Toss gently to coat.
- 05
Squeeze the juice of 1 lemon over everything. Taste and adjust seasoning with salt and pepper. If the pan looks dry, add a splash of reserved pasta water.
- 06
Divide among bowls and top with grated parmesan and fresh parsley.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For bright herbaceous notes, add a handful of fresh basil at the end. A pinch of smoked paprika adds subtle depth if you have it on hand.
Make-ahead: peel and devein the shrimp up to 4 hours ahead and keep in the refrigerator. You can substitute white wine for the vegetable broth for extra richness. Leftover pasta doesn't keep well, so make only what you'll eat fresh.