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15-Minute Garlic Butter Shrimp Pasta

Shrimp cook in about 3 minutes flat, which makes them the fastest real protein in your freezer. Garlic bloomed in butter (not oil alone) gives you that restaurant richness, and a squeeze of lemon at the end keeps the whole thing bright instead of heavy.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Calories: 520
Ingredients Method

Ingredients
  

  • 3 oz spaghetti or linguine about a quarter of a standard box
  • 6-8 large frozen shrimp thawed and patted dry
  • 2 tbsp butter
  • 3 cloves garlic thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 tbsp lemon juice plus a wedge to serve
  • 2 tbsp chopped parsley
  • Salt and black pepper

Method
 

  1. Bring a small pot of well-salted water to a boil and cook the spaghetti until just al dente, about 8-9 minutes. Scoop out 1/4 cup of the pasta water before draining (this starchy water is what makes the sauce cling).
  2. While the pasta cooks, melt the butter in a skillet over medium heat. Add the garlic and red pepper flakes and cook 60-90 seconds until golden at the edges – not brown, or it turns bitter (learned that one the hard way).
  3. Add the shrimp in a single layer, season with salt and pepper, and cook 2-3 minutes, flipping once, until pink and just opaque.
  4. Toss in the drained pasta with the lemon juice and a splash of pasta water. Toss for 30 seconds until glossy, then shower with parsley.