Juicy shrimp lemon garlic (Printer-Friendly)
Tender shrimp cooked in lemon garlic butter sauce with white wine, paired perfectly with thin pasta.
# What You’ll Need:
→ Seafood
01 -
454 grams (1 pound) large shrimp, peeled and deveined
→ Pasta
02 -
227 grams (8 ounces) thin spaghetti or spaghettini
→ Sauce
03 -
113 grams (1/2 cup or 1 stick) unsalted butter
04 -
15 milliliters (1 tablespoon) extra virgin olive oil
05 -
4 cloves garlic, minced (approximately 12 grams)
06 -
120 milliliters (1/2 cup) dry white wine (such as Chardonnay or Pinot Grigio)
07 -
30 milliliters (2 tablespoons) fresh lemon juice
08 -
1/2 teaspoon crushed red pepper flakes
09 -
Salt, to taste
10 -
Fresh parsley, chopped (optional, for garnish)
# Steps to Follow:
01 -
Peel and devein shrimp if necessary. Cook pasta according to package instructions until al dente, drain and set aside. Mince garlic and measure remaining ingredients.
02 -
Season shrimp lightly with salt. Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook until garlic is golden and fragrant. Add shrimp in a single layer and cook until opaque on one side, about 2 minutes; flip and cook until opaque on the other side, approximately 1-2 minutes. Remove shrimp from skillet, leaving the garlic butter sauce.
03 -
Add remaining butter to the skillet and let it melt. Pour in dry white wine and simmer until reduced by half, about 2-3 minutes. Stir in fresh lemon juice and season with salt to taste.
04 -
Return cooked shrimp to the skillet and cook for an additional minute to infuse flavors. Toss in cooked pasta, mixing thoroughly to coat with sauce. Garnish with fresh parsley if desired and serve immediately.
# Helpful Hints:
01 -
Use dry white wine such as Chardonnay or Pinot Grigio to maintain authentic flavor; avoid sweet wines.
02 -
Shrimp is done when it turns opaque and curls into a loose C shape.
03 -
Butter can be substituted with a plant-based alternative to make the dish dairy-free.