How To Make Fusilli with Shrimp and Lemon Garlic Butter
A tasty and satisfying pasta dish with succulent shrimp, tangy lemon garlic butter, and al dente fusilli.
Serves:
Ingredients
- 1 pound fusilli pasta
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, melt the butter over medium heat.
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Add the minced garlic to the skillet and cook until fragrant, about 1-2 minutes.
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Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
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Add the lemon juice and zest to the skillet and stir to combine.
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Season the shrimp and lemon garlic butter sauce with salt and pepper to taste.
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Add the cooked fusilli pasta to the skillet with the shrimp and toss everything together until well coated.
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Garnish with chopped fresh parsley and serve hot.
Nutrition
- Calories : 693kcal
- Total Fat : 33g
- Saturated Fat : 19g
- Cholesterol : 387mg
- Sodium : 1035mg
- Total Carbohydrates : 65g
- Dietary Fiber : 4g
- Sugars : 3g
- Protein : 32g
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