Lemon Butter Shrimp Pasta (No Garlic)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until just shy of al dente (about 8–9 minutes); reserve 1/2 cup pasta water, then drain.

2. 2

   Pat shrimp dry and season both sides with salt and pepper.

3. 3

   Warm olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

4. 4

   Reduce heat to medium, add 2 tablespoons butter. When it melts, add the minced shallot (or onion) and red pepper flakes; sauté 1–2 minutes until softened and fragrant.

5. 5

   Pour in the wine or broth to deglaze the pan, scraping up any browned bits, and let it reduce by half, about 1–2 minutes.

6. 6

   Stir in lemon zest and juice, then add the drained pasta and toss to coat. Add the remaining tablespoon of butter and a splash of reserved pasta water (start with 2 tablespoons) to create a silky sauce; add more pasta water if needed.

7. 7

   Return shrimp to the pan, toss gently to combine and warm through. Stir in chopped parsley and taste; adjust salt, pepper, or lemon as needed.

8. 8

   Serve immediately with a generous grating of Parmesan and an extra drizzle of olive oil if desired.