Ingredients
- 250 g (9 oz) spaghetti or linguine
- 300 g (10 oz) raw shrimp, peeled & deveined
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Juice and zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain.
In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add shrimp, season with salt & pepper, and cook 2–3 minutes per side until pink. Remove from pan.
In the same skillet, add remaining butter and garlic. Cook until fragrant (about 1 minute). Add lemon juice, zest, and a splash of pasta water. Stir.
Return pasta and shrimp to the skillet. Toss with sauce and Parmesan until well coated. Adjust seasoning.
Garnish with parsley and extra Parmesan. Serve immediately.
Nutrition Information
Per Serving: Approximately 420 calories
Protein: 25g, Fat: 18g, Carbs: 40g
Chef's Tips for Perfect Pasta
- Don’t overcook the shrimp: they turn rubbery if cooked too long. 2–3 minutes per side is plenty.
- Use fresh lemon: bottled lemon juice won’t give the same brightness.
- Save pasta water: it helps emulsify the sauce and gives it a silky texture.
- Upgrade with chili flakes: add a pinch for a spicy kick.
The Story Behind This Recipe
This recipe was inspired by a summer trip to the Amalfi Coast in Italy, where seafood is always fresh and pasta is a way of life. I had a similar dish at a small seaside trattoria, and the simplicity amazed me — just a few ingredients, but each one shining through. Back home, I recreated it with easy-to-find ingredients, so now anyone can enjoy a little taste of the Mediterranean at their own table.