Lemony Spaghetti with Garlic Shrimp


1/2 lb. pasta of your choice

1 lb. shrimp, peeled and deveined, tails intact

Sea salt and pepper

3 garlic cloves, minced

2 Tbs. olive oil

1 stick unsalted butter

3 shallots, minced

1/3 cup plus 2 Tbs. white wine

Grated zest and juice of 1 lemon, plus more to taste

1 tsp. red pepper flakes, plus more to taste

1/2 cup heavy cream

Fresh basil leaves for garnish

Put shrimp in a bowl and season with salt and pepper.

Add the garlic and olive oil to the bowl and toss to coat the shrimp, then refrigerate for 15 minutes.

Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.

In a large fry pan over medium heat, melt 4 Tbs. of the butter.

Add the shallots and sauté until tender, about 5 minutes.

Add the wine, lemon juice and zest, the remaining 4 Tbs. butter and the red pepper flakes.

Bring to a simmer, add the cream, reduce the heat to low and cook until golden and fragrant, 5 minutes.

Preheat a grill pan over medium-high heat.

Grill shrimp until they are pink and opaque throughout, 2 minutes per side.

Transfer shrimp to a plate and cover with aluminum foil to keep warm.

Cook pasta in the boiling water until al dente, 3 minutes.

Drain pasta and transfer to the pan with sauce, then toss to coat.

Top with shrimp and season with more lemon juice and red pepper flakes if desired.

Garnish with basil leaves and serve immediately. Enjoy!
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