Shrimp Spaghetti Recipe
Easy shrimp spaghetti with garlic, butter, lemon, and parmesan. The sauce comes together in one pan using reserved pasta water. Ready in about 25 minutes.
Servings: 4 servings
Equipment
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter divided
- 1 pound large shrimp peeled deveined
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- 4 garlic cloves minced
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons lemon juice
- 2 chopped parsley
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve 1 cup of pasta water.
- In a large skillet over medium high heat, melt two tablespoons butter. Add shrimp, salt and crushed red pepper, and cook for 2-3 minutes per side, or until shrimp is opaque pink. Remove from heat and set aside on a plate.
- Lower the heat to medium, and in the same skillet, add the remaining butter and garlic and cook until fragrant, about one minute. Add the parmesan cheese, lemon and pasta water and stir to combine to create a sauce.
- Transfer the spaghetti to the skillet and toss with the sauce. Add the shrimp on top and toss to combine.
- Garnish with chopped parsley and serve immediately.
Video
Notes
My Top Tip: Be careful not to overcook your shrimp. They only need a few minutes in the pan, and if you overcook them they'll get chewy. Cook your shrimp just until they're opaque pink in color.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. When you're ready to eat, reheat in the microwave until warmed through.
Nutrition
Calories: 440kcal | Carbohydrates: 45g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 545mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 1mg
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