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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons salted butter, divided
• 1 teaspoon dried parsley, or to taste
• 1 cup chicken stock, or more as needed
• 1 pound uncooked shrimp, shelled and deveined
• 2 medium tomatoes, cubed
• 1 cup shredded Parmesan cheese, or more to taste
• 0.5 (16 ounce) package angel hair pasta
• 1.5 medium lemons

Recipe Instructions

Step 1

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.

Step 2

Slice whole lemon into circles; cut circles in half. Juice remaining half lemon; set aside.

Step 3

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.

Step 4

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.)

Step 5

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.