Garlic Butter Shrimp Skillet
Sweet shrimp and tender orange bell peppers sautéed in rich garlic butter, tossed with gluten-free spaghetti and fresh parsley.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $4.67/serving
Dietary
- Gluten-Free
- Egg-Free
- Nut-Free
- Soy-Free
- Pescatarian
- Low-Sugar
- Low-Calorie
Tags
- quick
- sauté
- rich
- comfort food
- tangy
Ingredients
- 1.25 pound raw shrimp (peeled, deveined, tails removed)
- 8 ounce gluten-free spaghetti (uncooked)
- 1 orange bell pepper (large, thinly sliced)
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 clove garlic (minced)
- 2 tablespoon lemon juice (fresh)
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 2 tablespoon fresh parsley (finely chopped)
Instructions
- Bring a large pot of salted water to a boil. Cook gluten-free spaghetti according to package directions (about 8 to 9 minutes) until al dente, reserving 1/4 cup pasta water before draining.
- While pasta cooks, heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add sliced orange bell pepper and sauté for 3 minutes until just tender.
- Add minced garlic and raw shrimp to the skillet. Season with salt and black pepper. Sauté for 3 to 4 minutes, flipping shrimp once, until shrimp are pink, opaque, and cooked through.
- Stir in remaining 2 tablespoons unsalted butter, lemon juice, drained spaghetti, and reserved pasta water. Toss for 1 minute until sauce glazes the pasta evenly.
- Garnish with fresh parsley and serve hot directly from the skillet.
Nutrition (per serving)
- Calories: 446
- Protein: 23.5 g
- Carbohydrates: 50.4 g
- Fat: 16.5 g
- Fiber: 2.8 g
- Sodium: 1056 mg
- Saturated Fat: 7.3 g
- Sugar: 0.2 g
- Cholesterol: 210 mg