Lemon garlic shrimp pasta recipe for four
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This recipe serves four with shrimp and linguine in a light lemon-butter sauce. It is less saucy than a cream-based seafood pasta.
Ingredients
Linguine
12 ounces
Large raw shrimp
1 1/2 pounds
Olive oil
1 tablespoon
Unsalted butter
5 tablespoons
Garlic cloves
5
Lemon
2
Dry white wine
1/2 cup
Crushed red pepper flakes
1/2 teaspoon
Parmesan cheese
1/2 cup grated
Fresh parsley
1/3 cup
Kosher salt
to taste
Black pepper
to taste
How to make it
- Cook linguine and reserve 1 cup pasta water. 2. Season and sauté shrimp in oil; transfer to a plate. 3. Melt butter and cook garlic and red pepper briefly. 4. Add wine and lemon juice; reduce slightly. 5. Toss in pasta, shrimp, lemon zest, Parmesan, parsley, and enough pasta water to coat.
Who this list is for
This lemon garlic shrimp pasta list is for four servings of linguine and shrimp in a light lemon-butter sauce. It is a brighter, less saucy choice than a cream-based seafood pasta.
How to use this list
Check linguine, olive oil, unsalted butter, dry white wine, red pepper flakes, Parmesan, kosher salt, and black pepper. Buy large raw shrimp, garlic, two lemons, and fresh parsley. Start pasta water, peel or prepare the shrimp as needed, mince garlic, and zest or juice the lemons. Use the wine, lemon, butter, and pasta to make the light sauce rather than adding cream.
Common mistakes
Do not buy cooked shrimp if you want to follow a recipe built around large raw shrimp. Skip heavy cream and jarred cream sauce; neither belongs in this light lemon-butter pasta. Keep an eye on the shrimp so they can be added to the finished pasta without becoming tough.
What is on this list
You need 12 ounces of linguine, 1 1/2 pounds of large raw shrimp, olive oil, 5 tablespoons of unsalted butter, and five garlic cloves. The list also calls for two lemons, 1/2 cup of dry white wine, crushed red pepper flakes, Parmesan, parsley, kosher salt, and black pepper. Cross off staples you already own.
Before you go
This recipe serves four. Buy shrimp cold from the seafood case and refrigerate them promptly. Select two lemons with enough zest and juice for the sauce, and purchase parsley close to the meal.
FAQ
Who is "Lemon garlic shrimp pasta recipe for four" for?
This lemon garlic shrimp pasta list is for four servings of linguine and shrimp in a light lemon-butter sauce. It is a brighter, less saucy choice than a cream-based seafood pasta.
How should I use "Lemon garlic shrimp pasta recipe for four"?
Check linguine, olive oil, unsalted butter, dry white wine, red pepper flakes, Parmesan, kosher salt, and black pepper. Buy large raw shrimp, garlic, two lemons, and fresh parsley. Start pasta water, peel or prepare the shrimp as needed, mince garlic, and zest or juice the lemons. Use the wine, lemon, butter, and pasta to make the light sauce rather than ad…
What should I skip or avoid with "Lemon garlic shrimp pasta recipe for four"?
Do not buy cooked shrimp if you want to follow a recipe built around large raw shrimp. Skip heavy cream and jarred cream sauce; neither belongs in this light lemon-butter pasta. Keep an eye on the shrimp so they can be added to the finished pasta without becoming tough.
What is on the "Lemon garlic shrimp pasta recipe for four" list?
You need 12 ounces of linguine, 1 1/2 pounds of large raw shrimp, olive oil, 5 tablespoons of unsalted butter, and five garlic cloves. The list also calls for two lemons, 1/2 cup of dry white wine, crushed red pepper flakes, Parmesan, parsley, kosher salt, and black pepper. Cross off staples you already own.
What should I do before I go?
This recipe serves four. Buy shrimp cold from the seafood case and refrigerate them promptly. Select two lemons with enough zest and juice for the sauce, and purchase parsley close to the meal.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.