Description
Dinner in 15 minutes, buttery, lemony—what’s not to like?
Ingredients
- 8 ounces, weight Dry Spaghetti
- 1 cup Chicken Stock
- 2 cups Water
- 3 cloves Minced Garlic
- 4 Tablespoons Butter, Divided
- ½ pounds Raw Peeled Shrimp
- ½ whole Lemon, Plus Wedges For Serving
- Salt And Pepper
- ¼ cups Fresh Chopped Parsley
Preparation
In a large skillet with a lid, add pasta, stock, water, garlic, and half the butter. Cover skillet and turn the heat to high. When liquid boils, remove lid from the skillet and reduce heat to medium. Let pasta cook for 8 minutes, tossing about every minute or so with tongs. The liquid will reduce by about half.
After 8 minutes, add shrimp, lemon juice, a sprinkle of salt and pepper, and remaining butter to the skillet. Toss for 1–2 minutes more until sauce coats the pasta and shrimp is cooked. Test 1 noodle for doneness; add more salt, pepper, or lemon juice if you’d like.
Serve immediately topped with the parsley. Enjoy!
Note: I wrote this recipe based on a 9–1 minute cooking time for pasta. You might need to adjust the levels of water and cooking time for your pasta; just taste it as you go and add more stock and water if you’d like extra sauce.
