Lemon Garlic Butter Shrimp Pasta
Craving a light and flavorful pasta dish that’s quick and easy to make? Look no further! This Lemon Garlic Butter Shrimp Pasta is sure to satisfy your taste buds and leave you wanting more. Get ready to indulge in a perfect balance of tangy lemon, savory garlic, and succulent shrimp – a combination that will have you coming back for seconds!
Ingredients:
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add shrimp and garlic, cooking until shrimp is pink and opaque.
- Pour in lemon juice and chicken broth, simmering for a few minutes to allow flavors to meld.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Popular questions:
- Q: Can I use a different type of pasta for this recipe?
- Q: Can I use frozen shrimp instead of fresh shrimp?
- Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can use any type of pasta you prefer, such as spaghetti or fettuccine.
A: Yes, just make sure to thaw and pat dry the shrimp before cooking.
A: Yes, you can substitute vegetable broth if you prefer.
Helpful tips:
- For extra flavor, add a sprinkle of red pepper flakes for a bit of heat.
- Try adding a splash of white wine to the sauce for a more complex flavor profile.
- For a lighter version, you can use zoodles (zucchini noodles) instead of pasta.
Expert Secrets:
- To prevent overcooking the shrimp, make sure to cook them just until they turn pink and opaque.
- For a richer sauce, add a splash of heavy cream at the end of cooking.
- Don’t skimp on the fresh lemon juice – it’s what gives this dish its bright and zesty flavor.