Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add shrimp seasoned with salt and pepper; sauté for 2-3 minutes until pink and cooked through. Remove shrimp from the skillet.
- In the same skillet, melt remaining butter and add minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Return shrimp to the skillet, then add pasta, lemon juice, and half of the parsley. Toss to coat evenly in the garlic butter sauce.
- Taste and adjust seasoning as needed before serving garnished with remaining parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 272g)
- Calories: 540
- Sugar: 1g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg