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Shrimp Pasta with Lemon-Butter Sauce

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

If you're in a rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.

Ingredients:
  • ½ (16 ounce) package angel hair pasta
  • 1 ½ medium lemons
  • 1 cup chicken stock, or more as needed
  • 1 pound uncooked shrimp, shelled and deveined
  • 2 tablespoons salted butter, divided
  • 1 teaspoon dried parsley, or to taste
  • salt and ground black pepper to taste
  • 2 medium tomatoes, cubed
  • 1 cup shredded parmesan cheese, or more to taste
Directions:
  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.
  2. Slice whole lemon into circles; cut circles in half. Juice remaining half lemon; set aside.
  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.
  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.)
  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.
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