April 9th 2009
archived under: Pasta and Rice, Recipes, Seafood, Step by Step Recipes

This recipe 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.

Garlic butter shrimp pasta

My shrimp (or shrimpsies as my husband calls them) were frozen, raw, peeled but with the tail on. This is how I thawed them… just dumped in some water in a colander so I could lift them out easily when I was ready for them.

Garlic butter shrimp pasta

(Not shown) Start some spaghetti, linguine, or fettuccine cooking in some heavily salted water.

Meanwhile, heat 2 tablespoons of butter and 3-4 tablespoons of EVOO in a saucepan over mediumish to medium-high heat.

Garlic butter shrimp pasta

When the butter stops foaming, add some minced garlic and saute 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.

Garlic butter shrimp pasta

Remove the shrimpsies to a plate so they don’t get rubbery and nasty.

Garlic butter shrimp pasta

Raise the temperature to high and reduce the juices a bit. Then squirt in some lemon juice (fresh is good but from the green bottle is fine too). Turn off the heat and stir in 3-4 Tablespoons of butter until they melt and the sauce looks yummy.

Garlic butter shrimp pasta

Throw in the pasta and the shrimpsies and toss until everything is coated. Salt and pepper to taste.

Garlic butter shrimp pasta

And then eat it. Because oh, that shrimp is good. And they cayenne pepper gives it a nice little kick!

Garlic butter shrimp pasta

You will need:

  • Shrimp
  • Pasta of your choice
  • Butter
  • EVOO
  • Cayenne pepper
  • Minced garlic
  • Salt and pepper
  1. Start cooking your pasta.
  2. Melt some butter in a pan with some olive oil over medium-high heat.
  3. Saute some garlic in the butter and oil. Sprinkle in cayenne pepper, however much you like.
  4. Throw in the shrimp and cook them about 1 minute. Remove shrimp to a plate.
  5. 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.
  6. Toss pasta and shrimp in the sauce. Salt and pepper to taste. Eat.

Dee (1 comments)

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.

Maria (1 comments)

Thank you for this recipe. Going home and making it tonight.

Alix Diaz (1 comments)

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 😃
Thanks…. she kids and hub will enjoy

Gaetane Lauzon (1 comments)

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!!!

Emily Chapelle (373 comments)

You’re welcome. :) 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!

Greg (1 comments)

I would love to make this recipe but I need to know the amounts to use. Can anyone help me out?

Buck (1 comments)

What is EVOO that is being added?

Emily Chapelle (373 comments)

extra virgin olive oil :)

eileen gates (1 comments)

where do u buy EVOO

TealRose (16 comments)

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 !!!!

freeloader80 (1 comments)

this looks great, going to try it – grow garlic at home

jennifer (1 comments)

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.

Jennifer (1 comments)

The meals you make are simple, easy and light. I’ve enjoyed reading them…

tetramoon (17 comments)

This looks sooo yummy, I bet it would be good with some peapods thrown in there…can’t wait to try this!

Kristin (1 comments)

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. 😀

Tiffany (7 comments)

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!

Jodie (2 comments)

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.

Candice (2 comments)

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. :)

Jodie (2 comments)

I think I am going to try this tonight but with chicken instead of shrimp.

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