Shrimp Pasta with Lemon-Butter Sauce
Full of flavor and ready in just 30 minutes, this shrimp pasta with a lemony butter sauce is definitely a winner for dinner.
Ingredients
Method
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return to pot.
- Slice whole lemon into circles; cut circles in half. Juice remaining half lemon; set aside.
- Meanwhile, preheat a skillet over medium-high heat. Add enough chicken stock to cover bottom of the skillet. Add shrimp, 1 tablespoon butter, lemon slices, parsley, salt, and pepper; cook shrimp until bright pink on the outside and meat is opaque, about 4 minutes. Off heat, add tomatoes; cover skillet until tomatoes softened.
- Add shrimp mixture to pasta; toss to combine. (You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.)
- Add more chicken stock to cover bottom of same skillet. Add remaining 1 tablespoon butter, more parsley, and reserved lemon juice; melt butter and simmer sauce. Toss sauce and Parmesan cheese into pasta until fully combined.
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