Garlic Butter Noodles with Shrimp
This garlic butter noodles with shrimp recipe is fast, flavorful, and perfect for weeknights. Try this butter garlic shrimp spaghetti today!
Servings: 4 servings
Calories: 472kcal
Equipment
Ingredients
- 8 ounces spaghetti may also use any long pasta, like angel hair or fettuccine
- 3 tablespoons butter
- 2 tablespoons avocado oil or olive oil
- 1 pound shrimp large, peeled, deveined, tail off
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ⅛ cup dry white wine substitute with broth if needed
- 3 garlic cloves minced
- 2 tablespoons lemon juice
- zest from one lemon
- 1 teaspoon Italian seasoning
- 3 tablespoons parmesan cheese freshly grated
- 2-3 tablespoons parsley chopped
Instructions
- Cook the spaghetti according to the package directions, adding a pinch of salt to the pasta water. Cook until al dente. Drain and set aside.
- In a large sauté pan or large skillet, melt butter and avocado oil over low to medium heat. Once the butter has stopped bubbling, add the shrimp. Sprinkle shrimp with salt, pepper, and red pepper flakes. Cook for 2-3 minutes per side, or until pink and opaque.
- Stir in the white wine, minced fresh garlic, lemon juice, lemon zest, and Italian seasoning to the pan. Simmer for 1 minute.
- Add the cooked pasta to the pan with shrimp and toss until well combined. Remove the pan from the heat. Top with Parmesan cheese and fresh parsley. Serve garlic butter shrimp pasta while hot.
Notes
- Always pat your shrimp dry with paper towels for the best sear and texture.
- Don't overcook the shrimp! Cook it just until it turns pink and opaque to keep shrimp tender and juicy.
- Zest the lemon before juicing to get the most flavor out of your citrus.
- Make a creamy sauce by stirring in heavy cream or use milk and whisk in a cup of the pasta water at the end to make creamy shrimp pasta.
- Turn it into shrimp scampi by doubling the garlic and butter.
- Swap the shrimp for scallops or smoked chicken for variety.
- Make a spicy version with a dash of sriracha or red pepper flakes.
- Store in an airtight container in the fridge for up to 3 days.
- Shrimp pasta is best fresh, but leftovers can be frozen in a freezer-safe container for up to 1 month.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 45g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 415mg | Potassium: 475mg | Fiber: 2g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 2mg
