This is a classic dish for a reason. The garlic and lemon juice combine for a delicious sauce that’s delicious and light yet coats the pasta and shrimp for an amazing flavor! Since it’s now getting warmer out, this is a great dinner for those summer nights where you sit outside because this won’t make you feel heavy but it doesn’t skip the flavor because of it. I recommend using fresh squeezed lemons and cutting a few extra pieces for garnish and to give a little more lemon onto your shrimp.
Ingredients:
1 box spaghetti (8 oz)
2 tablespoons butter
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 cup lemon juice
Salt and pepper
1/4 cup grated Parmesan
Instructions:
1) In a large pot of heavily salted boiling water, cook pasta to al dente according to package instructions. Drain and set aside.
2) Melt butter in large skillet over medium high heat. Add shrimp, garlic and red pepper. Stir occasionally and cook for about 3 minutes until the shrimp is pink.
3) Stir in lemon juice, season with salt and pepper. Bring to a simmer, remove from heat and add pasta. Top with Parmesan and serve immediately.
Ingredients
- 1 box spaghetti (8 oz)
- 2 tablespoons butter
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup lemon juice
- Salt and pepper
- 1/4 cup grated Parmesan
Method
- In a large pot of heavily salted boiling water, cook pasta to al dente according to package instructions. Drain and set aside.
- Melt butter in large skillet over medium high heat. Add shrimp, garlic and red pepper. Stir occasionally and cook for about 3 minutes until the shrimp is pink.
- Stir in lemon juice, season with salt and pepper. Bring to a simmer, remove from heat and add pasta. Top with Parmesan and serve immediately.
