My One-Pan Garlic Butter Shrimp Pasta Makes Everyone Happy
Ingredients
- 1 pound peeled and deveined shrimp, thawed if frozen
- 3 tablespoons olive oil
- 8 medium to large cloves garlic, thinly sliced
- 1 box spaghetti
- 2 teaspoons onion powder
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- 4 tablespoons salted butter
- 1 tablespoon fresh lemon juice
- 1 cup parsley leaves, chopped
Instructions
- 1
Cook the shrimp and garlic: Pat the shrimp dry with a paper towel. Set a 14-inch skillet or Dutch oven over medium-high heat. Add the olive oil and garlic. When the garlic begins to sizzle, add the shrimp in a single layer. Cook the shrimp on one side until they are opaque halfway up the thickest part, about 2 minutes. Flip and cook until fully opaque but not browned, about 1 minute more. Transfer the shrimp to a plate and set aside.
- 2
Cook the pasta: Add 6 cups of water and the onion powder, salt, and pepper. Break the spaghetti in half and add it to the pan. Bring to a boil and cook, stirring frequently and scraping the bottom of the pan to prevent the spaghetti from sticking, until the spaghetti is al dente, 10 to 12 minutes. While stirring, push any spaghetti pieces that are sticking up back under the water. When the pasta is tender, about 1/4 cup of liquid will remain on the bottom of the pan. If the water has completely evaporated, add 1/4 cup.
10 min - 3
Finish the pasta: Lower the heat to medium-low. Return the shrimp to the pan, along with any accumulated juices. Stir in the butter and lemon juice. Taste, and season with more salt and pepper if necessary. Remove from the heat, stir in the parsley, and serve. Refrigerate leftovers in an airtight container for up to 2 days. To reheat, toss in a hot skillet with 1/4 cup of water until warmed through and saucy.
Nutrition
Per serving (based on 6 servings)
