Description
A quick and easy dish featuring succulent shrimp sautéed in lemon and butter, tossed with tender spaghetti.
Ingredients
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the spaghetti as per package instructions. Drain and set it aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for around one minute until fragrant.
- Toss in the shrimp, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- Pour in the lemon juice, zest, and chicken broth, and let it simmer for an additional 2 minutes.
- Add the cooked spaghetti to the skillet, tossing everything together until well-coated in the buttery sauce.
- Garnish with freshly chopped parsley before serving, and enjoy!
Notes
For a lighter version, you can substitute the butter with olive oil. Store leftovers in an airtight container for up to 3 days.