Spaghetti with Lemon Butter Shrimp 🍋🍤

A fresh, buttery pasta dish with juicy shrimp, garlic and lemon. This recipe makes generous servings and takes approximately 25 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring approximately 3 litres of water to the boil in a large pot. Add salt and the spaghetti. Cook for 1 minute less than the time stated on the packet, until the pasta is al dente. Before draining, reserve 200 ml of pasta water.

Step 2

Pat the shrimp dry with kitchen paper. Heat the olive oil in a large frying pan over medium-high heat. Season the shrimp with salt and black pepper. Cook for approximately 1-2 minutes per side, until pink and opaque. If using pre-cooked shrimp, warm them briefly instead. Transfer to a plate.

Step 3

Reduce the heat to medium-low. Add the butter to the same pan. Once melted, add the finely chopped garlic and cook for 30-45 seconds, without letting it brown. Add the finely grated zest of approximately half the lemon and 2 tablespoons of lemon juice. Pour in 100 ml of reserved pasta water and stir well.

Step 4

Add the drained spaghetti to the pan and toss vigorously over low heat for 1-2 minutes. Return the shrimp to the pan and add the chopped parsley. If the sauce is too thick, gradually add another 2-4 tablespoons of pasta water. The sauce should look glossy and coat the spaghetti rather than pool at the bottom of the pan.

Step 5

Turn off the heat. Taste the sauce and add more lemon juice if you prefer a brighter, tangier flavour. Adjust the salt and pepper. Divide between three plates and finish with finely grated Parmesan, if desired, and a little extra lemon zest.