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This garlic lemon shrimp and pastaΒ was so amazing, quick, and delicious! I had everything timed out so that the moment the guy walked in the door (he called me about 10 minutes out) I was plating up our dinners. What a good little housewife I am… occasionally.
My shrimp (or shrimpsies as my husband calls them) were frozen, raw, peeled but with the tail on. I thawed them in some water in a colander so I could lift them out easily when I was ready for them.
Start some spaghetti, linguine, or fettuccine cooking in some heavily salted water.
Meanwhile, heat 2 tablespoons of butter and 3-4 tablespoons of coconut oilΒ in a saucepan over mediumΒ to medium-high heat.
This is my absolute favorite coconut oil ever. It’s well worth the price, and I buy it in bulk when there are sales (often) to save a bit. Use expeller-pressed when you don’t want the coconut flavor, or gold label when you do.
When the butter stops foaming, add some minced garlic and sautΓΒ© until you can smell it. Sprinkle in some cayenne pepper. How much or how little is up to you and your tastebuds. Toss in the shrimp and cook for about 1 minute or until they’re opaque.
Remove the shrimpΒ to a plate so they don’t get rubbery and nasty.
Raise the temperature to high and reduce the juices a bit. Then squirt in some lemon juice. Turn off the heat and stir in 3-4 Tablespoons of butter until they melt and the garlic lemon sauce looks yummy.
Throw in the pasta and the shrimpΒ and toss until everything is coated. Salt and pepper to taste.
And then eat it. Because oh, that garlic lemon shrimp is good. And they cayenne pepper gives it a nice little kick!
Mmmm. Garlic lemon shrimp with pasta!
Β Β Β Β Β Β
- Shrimp
- Pasta of your choice - I used linguine
- Butter
- Coconut oil (Gold Label for coconut taste expeller pressed for neutral flavor)
- Cayenne pepper
- Minced garlic
- Fresh Lemon Juice
- Salt and pepper
- Start cooking your pasta.
- Melt some butter in a pan with some coconut oil over medium-high heat.
- Saute minced garlic in the butter and oil. Sprinkle in cayenne pepper, however much you like.
- Throw in the thawed shrimp and cook them about 1 minute, or until pink and opaque. Remove shrimp to a plate.
- Reduce the juices about 1/3 over high heat. Squirt in lemon juice, turn off heat, and add more butter. Stir to incorporate the butter and lemon juice.
- Toss pasta and shrimp in the sauce. Salt and pepper to taste. Eat.
Β Originally published April 2009. Updated (prettier pictures!) November 2015.
How much coconut oil do you need? I buy two gallons at a time, and transfer to wide-mouth quart mason jars. I use these storage lids instead of the ring-and-lid the jars come with. they are AWESOME.
27 Comments
This looks great! Reminds me of the chicken and shrimp stuffed shells I did but a much more practical version for weeknights!
I just coped the recipes going to make for husband valentine supper
Do you leave the tails on the shrimp when it’s served?
You can. They’re easy to cut off or just bite the shrimp off. It never bothers me either way.
I would love to make it, could you please tell me the quantity of each of the ingredients. As lm not good as just guessing.
Thank you
This looks delish. I have been in such a recipe rut lately. This is definitely getting pinned and I cannot wait to try.
Much Love,
Erica- Designing Vibes
I’m not one of those cooks who can guesstimate ingredient quantities and have things come out palatable. Please list amounts for shrimp, pasta, garlic, & lemon juice. It would be greatly appreciated.
What is Evoo never heard of that beforc
extra virgin olive oil
Thank you for this recipe. Going home and making it tonight.
Was going crazy trying to figure out what to cook tonight, when I saw this recipe. Fast, simple, and what I loved most is that everything it calls for….. I have in my pantry and freezer, so no need to run to the supermarket…. Yay Γ°ΕΈΛΖ
Thanks…. she kids and hub will enjoy
sure looks good but should be printer friendly…ink is too pale it won’t print in black..was happy to be able to print the skillet fried apples!! tyvm Emily!!!
You’re welcome. π I’m updating old recipes slowly but it takes a long time for little ol me to do by myself, while I’m working on my other project http://www.sodamndomestic.com right now. But making more recipes printer-friendly is on my list for sure. Hope you liked the skillet apples!
I would love to make this recipe but I need to know the amounts to use. Can anyone help me out?
What is EVOO that is being added?
extra virgin olive oil π
where do u buy EVOO
This looks delicious!! I do something VERY similar – no butter just the olive oil, adding a splash of either sake or white wine or sherry to the pan, with the zest of the lemons! LOTS of black pepper and yum yum !!!!
this looks great, going to try it – grow garlic at home
I made this today and it did taste good but in my opinion there is too much butter in the recipe. i will attempt to make this again but with less butter.
The meals you make are simple, easy and light. I’ve enjoyed reading them…
This looks sooo yummy, I bet it would be good with some peapods thrown in there…can’t wait to try this!
Thank you for posting this! It was an amazingly easy and quick supper to make for me and the hubalub this evening and it was a hit! I love all your recipes and can’t wait to try out the next one. π
YUM! We ate SO much shrimp when the hubby was in flight school. I’m trying to get back to that… thanks for the great recipe!
It was really good. I think I made it a little too saucy and lemon-y. However I will make sure that I try it with shrimp. I bet it will be more delicious then.
This looks delicious! I love shrimp but got burned out on it from my last two pregnancies (3 kids 3 and under lol) but this looks so good that I’ll have to bring it back! Thanks for the recipe. π
I think I am going to try this tonight but with chicken instead of shrimp.