Description
A quick and easy dish featuring succulent shrimp in a buttery garlic sauce, perfect for busy weeknights or special dinners.
Ingredients
- 8 ounces of spaghetti or fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese (for serving)
Instructions
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt and black pepper. Sauté for about 2-3 minutes until the shrimp turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add minced garlic and red pepper flakes (if using). Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Return the cooked shrimp to the skillet. Add the drained pasta, lemon juice, and half of the parsley. Toss everything together until the pasta is evenly coated in the garlic butter sauce.
- Taste and adjust seasoning with more salt or pepper if desired.
- Remove from heat, garnish with the remaining parsley, and top with freshly grated Parmesan cheese.
Notes
Use fresh shrimp for the best flavor and be cautious not to overcook the pasta.