Lemon Garlic Shrimp Pasta (with brine for shrimp)
Brine prevents shrimp from getting dry when cooking and gives extra flavor
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine American
1 small bowl for brining shrimp (10 minutes before cooking)
1 large pan for cooking shrimp and tossing pasta
1 pot for cooking spaghetti
Brining Shrimp (brine 10 minutes before cooking)
- 1 lbs large shrimp, deveined
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 1/2 tsp salt
Cooking Ingredients
- 1/2 lbs spaghetti (cooked al dente and set aside)
- 4-5 tbs olive oil (to saute shrimp and garlic)
- 6 tbs garlic, minced (I use pre-minced garlic from jar as shortcut)
- 4 tbs butter (or olive oil)
- 1 tsp lemon zest
- Salt and Pepper to taste
- Chopped flat leaf parsley for garnish (optional)
- Shredded Parmesan cheese for topping (optional)
- If only using olive oil and you have some heavy cream, you can use a splash of heavy cream at the end to make this pasta creamier.
Cook the pasta al dente or to taste and set aside. While pasta is cooking, brine the shrimp and set aside.
When pasta is done, and shrimp has been brining, heat large pan to medium high heat and add oil. Saute shrimp for about 3 minutes and turning until both sides cooked. Remove shrimp and set aside.
With same pan, add a little more oil and add garlic and saute for about 2 minutes.
Add the butter (or additional olive oil), pasta and shrimp and toss in warm pan. Turn heat off, add lemon zest and toss.
Plate and sprinkle with Parmesan cheese and parsley and serve.
Keyword Almond butter, brine, garlic, lemon bar, pasta, shrimp, zest