Baking
Banana Oat Muffins
Moist muffins from very ripe bananas and rolled oats, with a hint of cinnamon.
Pasta · Updated October 26, 2026
Garlic Butter Shrimp Pasta
Spaghetti tossed with quick-seared shrimp in lemony garlic butter and a little Parmesan.
Prep10 min
Cook20 min
Total30 min
Makes4 servings
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Boil the spaghetti in well-salted water until just tender. Scoop out 1 cup of the cooking water, then drain.
- Pat the shrimp dry and season with a pinch of salt. Melt half the butter in a large skillet over medium-high heat.
- Cook the shrimp in a single layer 1 to 2 minutes per side, until pink and opaque. Move to a plate.
- Lower the heat, add the rest of the butter, the garlic and the pepper flakes and cook 30 seconds, until fragrant, not brown.
- Add the pasta, the lemon zest and juice, the cheese and 1/2 cup of the pasta water. Toss until glossy, adding more water if needed. Return the shrimp, add the parsley and serve.
Tips
- Shrimp turn rubbery quickly. Pull them as soon as they are opaque.
- The starchy pasta water is what makes the sauce cling.
Storing
Best fresh. Refrigerate up to 2 days and reheat gently with a splash of water.
Swaps
Swap the shrimp for sliced cooked chicken, or skip the cheese and add more lemon.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.