Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add shrimp, season with salt and pepper, and sauté until pink (about 2-3 minutes). Remove shrimp from skillet.
- In the same skillet, melt remaining butter. Add garlic and red pepper flakes; cook for 1-2 minutes until fragrant.
- Return shrimp to the skillet with drained pasta, lemon juice, and half of the parsley. Toss to coat evenly.
- Adjust seasoning as needed; garnish with remaining parsley and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg