Easy Lemony Butter Shrimp Pasta

Easy Lemony Butter Shrimp Pasta

This is probably one of our favorite meals during the busy work week.  So simple, affordable and delicious. Just a quick tip when buying shrimp: be sure to buy the most sustainable shrimp and look for certifications.  STAY AWAY from shrimp that has been peeled and deveined before freezing.  It can cause a loss of flavor and texture. What’s the point of buying shrimp if we can’t taste it, right?

Instead of throwing away the shrimp shells and cause a smelly/stinky house, you can put them to use in broth to boil your pasta. This will boost the ocean flavors of your pasta.

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Easy Lemony Butter Shrimp Pasta

Author: Posh Journal

Ingredients

• 1 Lb of shrimp
• 2 Tablespoon of Butter I used vegetable butter
• Salt/Pepper as desired
• 1 Lemon Zest and Juice
• 6 Cloves Garlic minced
• 1 Lb of Pasta . I used Organic Udon Noodle Cook pasta according to the instruction on product packaging
• 2 Tablespoons of Olive Oil

Instructions

1. Marinate the shrimp with salt and pepper, Lemon (zest and juice) and minced garlic in a small bow. Place in the fridge for at least 15 minutes.
2. Meanwhile, add 5 quarts of water in a small pot then add the shrimp shells. Bring to boil for at least 5 minutes. Once water is boiling, then add about 2 tbsp. of coarse salt. Strain the broth , discard cooked shrimp shells
3. Add pasta in a small pot and cook according to the packaging.
4. Heat up olive oil in a pan. Cook marinated shrimp until it turns pink for about 3 minutes. Pour the remaining lemon juice, garlic cloves and butter. Stir until the butter has melted for about 1 minute.
5. Serve lemon garlic shrimp on pasta. Stir and add salt/pepper according to your preferences.