Juicy Shrimp Lemon Garlic (Printer-Friendly Version)
Tender shrimp tossed in lemon garlic butter and white wine served over delicate pasta for a quick meal.
# Ingredients Needed:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Pasta
02 -
225 grams spaghettini
→ Sauce
03 -
4 tablespoons unsalted butter
04 -
2 tablespoons olive oil
05 -
4 cloves garlic, minced
06 -
1/4 teaspoon red pepper flakes
07 -
1/4 cup dry white wine (e.g., Chardonnay or Pinot Grigio)
08 -
Juice of 1 lemon (about 2 tablespoons)
09 -
Salt, to taste
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 -
Clean and devein shrimp if necessary. Cook spaghettini according to package instructions until al dente, then drain and set aside.
02 -
Season shrimp with salt. In a large skillet, melt 2 tablespoons butter with olive oil over medium heat. Add minced garlic and red pepper flakes and sauté until garlic is golden and fragrant, about 1-2 minutes. Add shrimp and cook until opaque on one side, about 2 minutes. Flip shrimp and cook until opaque on both sides, about 1-2 more minutes. Remove shrimp from skillet, leaving garlic butter behind.
03 -
Add remaining 2 tablespoons butter to the skillet and allow to melt. Pour in dry white wine and simmer until slightly reduced, about 2-3 minutes. Stir in fresh lemon juice and season with salt to taste.
04 -
Return cooked shrimp to the skillet and toss with the sauce for 1 minute to reheat. Add cooked spaghettini and toss until evenly coated. Garnish with chopped fresh parsley if desired and serve immediately.
# Helpful Hints:
01 -
Use dry white wine such as Chardonnay or Pinot Grigio for authentic flavor; avoid sweet wines.
02 -
Shrimp is cooked when it turns opaque and curls into a 'C' shape with tails bending inward.