I wanted to switch gears here for a minute and share with everyone one of my favorite go to recipes: Garlic Lemon Butter Shrimp Pasta. This recipe is quick and easy and requires minimal clean up because you only use two pots/pans. This is great if you don’t have much time or if you just want to switch things up in the kitchen. This garlic lemon butter shrimp pasta is perfect if you want to look like you spent hours slaving over a hot stove, but really didn’t. Your guests will be impressed. Enjoy!
What You’ll Need
- 1 lb medium/large shrimp (deveined, without tails)
- Butter (ghee/clarified butter works great)
- Olive oil
- 2-4 garlic cloves (minced)
- Juice from 1/2 lemon
- 1 lb pasta (I like angel hair or spaghetti, but you can use your favorite).
- Parsley, oregano, any of your favorite seasoning
*If using frozen shrimp, thaw it out! Rinse and clean your shrimp. Set aside.
- Boil the water for pasta. Add a pinch of salt and a drop of olive oil. Once boiling, add pasta and cook until el dente (follow directions on the package). I used veggie pasta which is a little healthier.
- In a large pan, add butter and garlic (garlic press works great) and sauteed on low to medium heat for a few minutes. I use a couple tbsp of butter. You just want enough to cover the bottom of your pan.
- Add in shrimp and seasoning. I used this awesome all purpose seasoning a friend got me from Jamaica plus my McCormick oregano grinder and garlic powder. Fresh parsley or basil taste great, but dry seasonings are fine. You can use whatever you have on hand. This garlic lemon butter shrimp pasta is great with red pepper flakes or cajun seasoning, too.
- Saute for another 5-7 minutes or until shrimp turn pink and get a nice browned color. Add lemon juice.
- Add in pasta and a couple spoonfuls of the pasta water to make a sauce. Toss and saute for a couple minutes. I drizzled a little olive oil on top, just enough to make sure all the pasta is coated and not dry. Serve and enjoy!
You can also add in spinach, onions, mushrooms (any of your favorite veggies). This recipe works great with chicken breast as well. Try it out and leave your feedback as a comment below. I’d love to hear everyone’s thoughts!