Easy Shrimp Pasta
This shrimp pasta is a simple yet sophisticated dish! Bursting with flavor from lemon, garlic, and Parmesan cheese, it’s both easy to make and incredibly delicious. I prefer using long, wide noodles like fettuccine, but any pasta shape will work. Pair it with a fresh salad or roasted asparagus, and add some bread for a heartier meal.
Ingredients
- 8 ounces fettuccine pasta or your preferred pasta shape
- 1 pound large shrimp peeled, deveined, and tails removed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 3 cloves garlic minced*
- ½ cup freshly grated Parmesan cheese* plus extra for serving
- Zest of 1 medium lemon juice optional
- ⅛ teaspoon red pepper flakes adjust to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water (you likely won’t need the full cup, but it’s easier to scoop out a full measuring cup). Drain the pasta, but do not rinse.
- Meanwhile, pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter melts and the pan is hot, arrange the shrimp in a single layer. Cook for 2-3 minutes per side, or until fully cooked. Transfer the shrimp to a clean plate and cover to keep warm.
- Add the remaining tablespoon of butter and minced garlic to the skillet. Stir constantly and cook for about 30 seconds. Add the drained pasta along with a few tablespoons of the reserved pasta water, tossing everything together. Remove the skillet from heat.
- Sprinkle the Parmesan cheese, lemon zest, red pepper flakes, and a pinch of salt and pepper over the pasta. If you’d like more lemon flavor, squeeze in some fresh lemon juice (I usually do!). Toss to coat everything evenly.
- Return the cooked shrimp to the pan and mix it into the pasta. Garnish with extra Parmesan and chopped fresh parsley before serving. Enjoy!
Notes
To thaw frozen shrimp: Place the shrimp in a colander over a bowl and let them thaw in the refrigerator for 24 hours. For a quicker method, submerge the frozen shrimp in a bowl of cold water for 10-20 minutes until fully thawed. Pat dry with paper towels before using.
Garlic: If you're a garlic lover, feel free to add an extra clove or two for more flavor.
Parmesan: For the best texture and flavor, use a block of fresh Parmesan and grate it yourself. Freshly grated Parmesan melts much better into the dish compared to store-bought pre-grated cheese.