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This garlic lemon shrimp and pasta 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 oil in a saucepan over medium 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 sautÃ© 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 shrimp 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 shrimp 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!
- Pasta of your choice - I used linguine
- 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.
Originally published April 2009. Updated (prettier pictures!) November 2015.