Go Back Email Link
Print

Friday Night Lemon Butter Shrimp Pasta

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Author Simply Luxurious

Ingredients

  • 1-2 tablespoons extra virgin olive oil
  • 1 medium shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 medium-large lemon zest and juice
  • 1/2 pound angel hair pasta (or whatever pasta you have on hand - I love using linguini pasta flavored with lemon)
  • 2 cups fresh arugula (substitute with spinach or any other greens you have available)
  • 1/2 pound raw shrimp (choose the size that is your preference) deveined, shell off and tail too if you prefer
  • 1/2-3/4 cup grape or cherry tomatoes (or a diced tomato) halve or quarter each cherry or grape tomato
  • 1 tablespoon unsalted butter
  • 1/4-1/3 cup white or rosé wine (champagne or sparkling wine work well also) choose wine you like to drink
  • 2-4 tablespoons Parmigiano Reggiano for finishing the dish just before you serve

Instructions

  • OPTIONAL: Combine 1/2 cup extra virgin olive oil with the zest of half a lemon. Set aside. (this is only if you do not want to make a butter and white wine sauce, if you do want to make a butter and white wine sauce, skip step #1)
  • Chop garlic and shallot. Bring a saute pan to medium heat. Add 2 tablespoons of olive oil to the pan, add the shallots and garlic, followed by raw shrimp and tomatoes.
  • To the shrimp mixture, add the zest of 1/2 a lemon and the juice of one lemon. Cook just until the shrimp have turned pink, but haven’t entirely curled tightly up.
  • Now, add the white wine and simmer on a low heat until slightly reduced. Then add the butter until melted. Cook for about 5 minutes on simmer (low-medium heat). Add a couple tablespoons to a 1/4 of a cup of pasta water to thicken if necessary.
  • Depending upon which pasta you are using (angel hair pasta will take all of 1-2 minutes), bring salted water to a boil and add the angel hair pasta until al dente. If you are using linguini or shells or any sort, begin this step before you begin cooking your garlic, shallot and shrimp so that it is ready to combine when the shrimp and sauce are done.
  • Turn off the heat to the saucepan - sauce should be slightly opaque, but not thick. Add roughly chopped arugula, al dente pasta, and the lemon infused olive oil (only if you did not make the butter and white wine sauce). Toss and mix to combine. Top with a bit of shredded parmesan. Pair with the same wine you cooked with and enjoy!