Garlic Butter Pasta with Shrimp

How to Make Garlic Butter Pasta with Shrimp

1. 1

   Step 1: Marinate the shrimp

   Active 5 min · Passive 15 min

   In a bowl toss the large shrimp with 2 tablespoons extra-virgin olive oil, the zest and juice of 1 large lemon, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper flakes. Cover and let sit at room temperature while you prep — about 10–15 minutes (this softens the lemon flavor and helps the shrimp season evenly).

   For this step

   • 1 lblarge shrimp, peeled and deveined
   • 4 tspkosher salt
   • 2 tbspextra-virgin olive oil
   • 1 unitlarge lemon
   • 1/4 tspcrushed red pepper flakes
2. 2

   Step 2: Cook the pasta

   Active 12 min

   Bring a large pot of water to a rolling boil and add 3 tablespoons kosher salt (about 1 tablespoon kosher salt per quart of water — adjust to taste). Add 12 oz spaghetti or linguine and cook until just shy of al dente according to package directions. Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozspaghetti or linguine
   
3. 3

   Step 3: Make the garlic butter sauce

   Active 6 min

   In a wide skillet over medium heat melt 4 tablespoons unsalted butter. Add 4 cloves garlic, minced, and cook until fragrant and beginning to turn golden, about 1–2 minutes. Stir in 1/2 cup grated Parmesan and 1/4 cup fresh parsley; remove from heat. If the sauce seems thick, whisk in a few tablespoons of the reserved pasta cooking water to loosen it.

   For this step

   • 4 tbspunsalted butter
   • 4 clovesgarlic, minced
   • 1/4 cupfresh parsley, chopped
   • 1/2 cupgrated Parmesan
   
4. 4

   Step 4: Grill the shrimp

   Active 8 min

   Heat a grill or grill pan to medium-high and brush the grates lightly with extra-virgin olive oil. Thread the marinated shrimp onto skewers or place them in a grill basket. Grill shrimp 2–3 minutes per side, until opaque and lightly charred. Transfer grilled shrimp to a plate and let rest a minute.
   
5. 5

   Step 5: Toss pasta, finish and serve

   Active 5 min

   Add the drained pasta to the skillet with the garlic-butter sauce and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to the noodles. Fold in the grilled shrimp and taste; adjust seasoning with more kosher salt if needed. Serve immediately, sprinkled with extra parsley or Parmesan if you like.
   

1. In a bowl toss the large shrimp with 2 tablespoons extra-virgin olive oil, the zest and juice of 1 large lemon, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper flakes. Cover and let sit at room temperature while you prep — about 10–15 minutes (this softens the lemon flavor and helps the shrimp season evenly).
2. Bring a large pot of water to a rolling boil and add 3 tablespoons kosher salt (about 1 tablespoon kosher salt per quart of water — adjust to taste). Add 12 oz spaghetti or linguine and cook until just shy of al dente according to package directions. Reserve 1 cup pasta cooking water, then drain the pasta and set aside.
3. In a wide skillet over medium heat melt 4 tablespoons unsalted butter. Add 4 cloves garlic, minced, and cook until fragrant and beginning to turn golden, about 1–2 minutes. Stir in 1/2 cup grated Parmesan and 1/4 cup fresh parsley; remove from heat. If the sauce seems thick, whisk in a few tablespoons of the reserved pasta cooking water to loosen it.
4. Heat a grill or grill pan to medium-high and brush the grates lightly with extra-virgin olive oil. Thread the marinated shrimp onto skewers or place them in a grill basket. Grill shrimp 2–3 minutes per side, until opaque and lightly charred. Transfer grilled shrimp to a plate and let rest a minute.
5. Add the drained pasta to the skillet with the garlic-butter sauce and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to the noodles. Fold in the grilled shrimp and taste; adjust seasoning with more kosher salt if needed. Serve immediately, sprinkled with extra parsley or Parmesan if you like.