Garlic Shrimp Spaghetti with Parsley, Lemon, and White Wine
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1/8 ouncefresh parsley
- 8 ouncesshrimp
- 2 packetsunsalted butter
- 1/2 cupwhite wine
- 1/4 teaspooncrushed red pepper
- 8 ouncesspaghetti
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large pan
Prepare IngredientsBring a large pot of water to a boil over high heat. Mince garlic. Halve lemon. Rinse parsley and finely chop leaves, discarding stems. Pat shrimp dry with paper towel.
Sauté AromaticsHeat butter and 1 teaspoon olive oil in a large pan over medium heat. When butter is foamy, add white wine, as much crushed red pepper as desired, and garlic and sauté, stirring, until garlic is softened and wine is reduced by ½, about 4 minutes.
Cook SpaghettiWhile aromatics sauté, generously season boiling water with salt. Stir in spaghetti and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain.
Cook ShrimpWhile spaghetti cooks, season shrimp all over with ½ teaspoon salt and pepper as desired. Add to pan with garlic and stir to coat. Increase heat to medium high and cook until shrimp is just pink, 1-2 minutes per side.
Season SpaghettiAdd spaghetti to pan with shrimp over medium heat and stir to combine. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Remove pan from heat. Stir in juice of 1 lemon and ½ of parsley. Taste and add salt and pepper as needed.
Plate SpaghettiGarnish shrimp spaghetti with remaining parsley and dig into your killer dinner.