Description
A quick and flavorful shrimp pasta recipe combining al dente spaghetti, succulent sautéed shrimp, freshly grated Parmesan, zesty lemon juice, and cracked black pepper, finished with buttery richness and fresh parsley garnish. Perfect for a delicious dinner ready in just 30 minutes.
Ingredients
Units
Scale
Pasta
- 1/2 pound thick spaghetti
- 4 cups salted water (for boiling)
- 1/2 cup reserved pasta water (for sauce)
- 1/4 cup reserved pasta water (for cheese mixture)
Seasoning and Sauce
- 2 teaspoons fresh cracked black pepper
- 3 garlic cloves minced
- 1 cup parmesan cheese freshly grated
- 1 lemon juiced
- 4 tablespoons salted butter
Protein
- 1 pound extra large shrimp peeled and deveined
Garnish
- fresh chopped parsley
- fresh cracked black pepper
- shredded parmesan cheese
Instructions
- Cook Pasta: Bring 4 cups of salted water to a rolling boil. Add the spaghetti and cook for 9 minutes until almost al dente. Do not drain the pasta; reserve the pasta water for later use.
- Roast Pepper and Cook Garlic: Heat a large frying pan over medium heat. Add the cracked black pepper and roast it for 2 minutes to release its aroma. After 2 minutes, grate the garlic cloves into the pan and stir. Cook until fragrant, about 1 minute.
- Add Pasta Water to Pan: Carefully pour ½ cup of reserved pasta water into the frying pan with pepper and garlic, stirring well. Be cautious as the water will boil and steam upon contact.
- Prepare Cheese Mixture: In a separate bowl, combine the freshly grated Parmesan cheese with ¼ cup of reserved pasta water and the lemon juice. Stir until the cheese is slightly melted and smooth.
- Add Pasta to Pan: Remove the cooked pasta from the water and add it to the frying pan. Pour in another ½ cup of reserved pasta water and stir. Add a pinch of black pepper and toss the pasta to coat evenly. Continue stirring for 3 minutes to finish cooking the pasta.
- Cook Shrimp: Push the pasta to one side of the pan and add the butter to the empty side. Once the butter has melted, add the shrimp. Cook the shrimp for 1 minute on one side, then turn and cook for an additional 1 minute until opaque and cooked through (internal temperature of 145 °F).
- Turn Off Heat: Turn off the heat but keep the pan on the burner to retain warmth.
- Add Cheese Mixture: Pour the cheese mixture over the pasta and stir well to evenly coat the noodles.
- Garnish and Serve: Garnish with fresh chopped parsley, additional cracked black pepper, and shredded Parmesan cheese.
- Serve Immediately: Serve the shrimp pasta immediately and add salt to taste.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use thick spaghetti or linguine for best texture and sauce absorption.
- Reserving pasta water is key to achieving a smooth, creamy sauce without cream.
- Grating garlic directly into the pan allows for a more intense garlic flavor.
- Cooking shrimp quickly over medium heat ensures they stay juicy and tender.
- Add salt to taste at the end as the Parmesan and broth can contain salt already.
- For extra heat, add red pepper flakes when roasting the black pepper.
- Freshly grated Parmesan cheese is recommended for best melting and flavor.
- Use unsalted butter if you want better salt control, then season accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 220 mg
