Lemon Butter Shrimp Pasta

• 总时间: 6 minutes

配料

kosher salt

1 lb spaghetti

1 lb shrimp, peeled and deveined

4 garlic cloves, chopped

pinch red pepper flakes

2 tbsp capers, drained

1 tbsp olive oil

black pepper

1 lemon, zest + juice

¼ cup dry white wine

6 tbsp salted butter

½ cup parsley, chopped

步骤

Bring a large pot or Dutch oven of salted water to a boil. Add the spaghetti to the pot and cook until al dente according to package directions. Reserve ⅔ cup pasta water and drain spaghetti. Return the pot to the stovetop.

Meanwhile, in a medium bowl, combine the shrimp, garlic, capers, red pepper flakes (if using) and olive oil. Season with salt and pepper. Finely grate zest of the lemon into the same bowl. Juice the zested lemon into a small bowl and set aside.

After draining the spaghetti, heat the same pot over medium-high. Add the wine and cook until reduced by two-thirds, about 2 minutes. Add the shrimp and its marinade and cook, stirring, until the shrimp is opaque, about 2 minutes. Add the spaghetti, ½ cup of the pasta water, and the butter. Cook, stirring, until the butter has melted and the pasta is coated in the sauce, about 2 minutes.

Remove the pot from heat. To the pot, add the chopped parsley and lemon juice. Stir to combine. Add more pasta water, 1 tablespoon at a time, if the sauce seems too thick. Season with salt and pepper to taste. Serve immediately and pat yourself on the back for not ordering takeout, lol.