Garlic Shrimp Pasta

Garlic Shrimp Pasta

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Garlic Shrimp Pasta: A Quick, Zesty Seafood Treat

Introduction

Craving a dish that’s bursting with flavor and ready in a flash? This Garlic Shrimp Pasta is your ticket to a delicious, no-fuss meal! Juicy shrimp swim in a garlicky, lemony butter sauce, tossed with tender spaghetti and finished with a sprinkle of Parmesan and fresh parsley. It’s light yet satisfying, with a kick of optional red pepper flakes for those who love a little heat. I adore how it comes together in under 30 minutes—perfect for a busy weeknight or a spontaneous dinner date. Let’s get that skillet sizzling!

Ingredients

Here’s what you’ll need to whip up this flavorful pasta:

  • 12 oz spaghetti – Long strands to soak up the sauce.
  • 1 lb large shrimp, peeled and deveined – Sweet, succulent seafood stars.
  • 4 tablespoons unsalted butter – Richness for that luscious sauce.
  • 2 tablespoons olive oil – For cooking and a smooth finish.
  • 6 cloves garlic, minced – Bold, garlicky goodness.
  • 1 teaspoon red pepper flakes (optional) – A spicy kick if you’re feeling it.
  • ½ cup chicken broth or white cooking stock (halal substitute if preferred) – Adds depth to the sauce.
  • 1 lemon, juiced and zested – Bright, zesty freshness.
  • ½ cup grated Parmesan cheese – Nutty, cheesy perfection.
  • ¼ cup fresh parsley, chopped – A vibrant, herby garnish.
  • Salt and pepper, to taste – Season to your liking.

Gather these ingredients, and you’re ready for a seafood sensation!

Prep Time & Cook Time

  • Prep Time: 10 minutes – Quick prep while the pasta cooks.
  • Cook Time: 15 minutes – Fast cooking and tossing.
  • Total Time: 25 minutes – A speedy path to pasta bliss!

Step-by-Step Instructions

Let’s make this Garlic Shrimp Pasta with ease—here’s how:

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. Start the Shrimp: While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering.
  3. Cook the Shrimp: Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp to a plate and set aside.
  4. Sauté the Garlic: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden—don’t let it burn!
  5. Build the Sauce: Pour in the chicken broth (or white cooking stock), lemon juice, and lemon zest. Stir and simmer for 2-3 minutes, letting the flavors meld into a bright, garlicky sauce.
  6. Combine Everything: Return the cooked shrimp to the skillet, tossing to coat in the sauce. Let it warm through for 1-2 minutes. Add the drained spaghetti and toss everything together, adding a splash of reserved pasta water if the sauce needs thinning.
  7. Finish and Serve: Sprinkle with grated Parmesan and chopped parsley. Serve hot and enjoy the zesty, cheesy goodness!

Tips & Tricks

Make this pasta even better with these handy pointers:

  • Shrimp Size: Large shrimp work best, but medium will do—just adjust cooking time slightly.
  • Pasta Water Magic: That starchy water helps the sauce cling—don’t skip reserving it!
  • Spice It Up: Double the red pepper flakes or add a dash of cayenne for extra heat.
  • Lemon Boost: Use the full lemon’s juice if you love a stronger citrus kick—taste as you go.
  • Add Veggies: Toss in spinach or cherry tomatoes with the shrimp for color and nutrition.

Serving Suggestions

This pasta is a star on its own, but these sides make it a meal:

  • Garlic Bread: Crusty bread to mop up that buttery sauce.
  • Arugula Salad: A peppery salad with a light lemon vinaigrette.
  • Sautéed Asparagus: Simple greens to complement the shrimp.
  • White Wine: A crisp Pinot Grigio or Sauvignon Blanc to match the lemony vibes.

Storage & Reheating

Here’s how to enjoy this dish later (if there’s any left!):

  • Storage: Store in an airtight container in the fridge for up to 2-3 days.
  • Reheating: Warm in a skillet over low heat with a splash of broth or water, stirring gently, for 5-7 minutes. Or microwave in 30-second bursts until hot—shrimp may firm up slightly.
  • Freezing: Not recommended—the shrimp and sauce don’t hold up well after freezing. Best enjoyed fresh!

Nutrition Info

This dish is light yet satisfying! Here’s an approximate breakdown per serving (based on 4 servings):

  • Calories: 520 kcal
  • Protein: 32g – From the shrimp and Parmesan.
  • Fat: 28g (Saturated Fat: 14g) – From the butter and cheese.
  • Carbohydrates: 38g – Mostly from the spaghetti.
  • Fiber: 2g – A bit from the pasta.
  • Sugar: 2g – Naturally occurring in the broth.
  • Sodium: 900mg – Varies with broth and salt; adjust to taste.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Garlic Shrimp Pasta is a quick, zesty delight that brings big flavor with minimal effort. The garlicky, lemony sauce paired with tender shrimp and cheesy spaghetti is pure magic—perfect for when you want something light yet comforting. It’s one of those dishes that feels fancy but comes together so easily, you’ll wonder why you don’t make it more often. Give it a try, and let me know how it turns out—or if you tweak it your way! Happy cooking!

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