Shrimp and Pasta with Lemon Butter Sauce
This shrimp and pasta recipe has a mild lemon butter sauce that naturally appeals to kids. Although this recipe has a touch of white wine in the sauce, you can substitute more lemon juice for the wine if you prefer.Serve this shrimp pasta recipe with brown sugar asparagus and garlic bread.
Ingredients:
- 16 oz. spaghetti or linguine (whole wheat is okay)
- 1/4 cup butter, divided
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1-1/2 lbs. extra large shrimp, peeled and deveined
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 cup white wine
- 1/4 cup freshly-squeezed lemon juice
- 3/4 cup chicken broth
- 1/4 cup whole milk or cream
Preparation:
- Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.
- Meanwhile, heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat.
- Add garlic and cook, stirring frequently, 1-2 minutes. Be careful not to let garlic burn.
- Add shrimp. Cook, turning halfway through, until shrimp turns pink and starts to curl.
- Remove shrimp to a plate. Add salt, red pepper flakes, white wine, lemon juice and chicken broth to the skillet. Bring to a boil, then let simmer over medium heat, 5 minutes.
- Whisk in milk, stirring continuously.
- Whisk in remaining butter. Taste and adjust seasonings.
- Place pasta in a large serving bowl. (Add a tablespoon of olive oil, if you like. It will make the pasta easier to toss.) Top with shrimp.
- Pour lemon butter sauce over shrimp and pasta. Serve immediately.
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