Name: Garlic butter shrimp and pasta
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz large shrimp (21-25 count), peeled, deveined, and patted dry; 1/2 cup protein pasta; 2 cloves garlic, minced; 2 1/4 tsp salted butter; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 3/4 tsp salt; 6 1/3 cups water

Nutrition

Per serving

437 calories

Protein: 43g; 38% of calories
Carbs: 46g; 41% of calories
Fat: 11g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Bring water and half the salt to a boil in a large pot. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta.
While pasta cooks, melt butter in a 12-inch skillet over medium-high heat. Season the shrimp with the remaining salt and red pepper flakes. Add to the skillet in a single layer and cook until pink and curled into a loose C, about 2 minutes per side. Move the shrimp to a plate. Done when pink and opaque, 145°F.
In the same skillet, add the garlic and cook for 45 seconds until fragrant. Stir in the lemon juice and half the reserved pasta water, simmering for 30 seconds.
Add the pasta, parsley, and the shrimp back to the skillet. Toss constantly over medium heat for 30 seconds until the buttery sauce coats everything, adding more pasta water by the spoonful if it looks dry.

Nutrition

Ingredients

Instructions

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