This Lemon Garlic Shrimp Pasta Is So Easy You'll Make It All Summer Long

Today , we're gonna make a lemon , garlic shrimp pasta .

This one is delicious and it's really easy to make .

Here's the ingredients .

There's not too many of them .

Let's get the prepping it right now .

And shrimp .

These are you 21 25 .

So , about 25 to a pound .

Here's a half a teaspoon of baking soda .

A teaspoon of salt , a quarter teaspoon of crushed red pepper .

And we'll put a little black pepper on there too .

Just mix it all together and we'll let this sit for about 10 minutes .

All right , guys , I always like to go over the ingredients and this is a simple one .

There's really not a lot of stuff here .

I'm using a half a pound of pasta today .

I know almost 99% of my recipes use a full pound , but the written recipe on my site has a half pound .

So I didn't feel like updating that and changing it .

The only thing is that it has a pound of shrimp here , I have £2 .

I'm just making more shrimp .

You don't need to use that many .

Basically , I think a pound of shrimp would probably be good for a half a pound of pasta .

So I use the brine .

Basically , it changes the ph level a little bit of the shrimp .

I think it works .

I've been doing this for a long time .

I like the results .

We have garlic .

I did about six cloves , sliced thin lemon juice .

That's a juice of one lemon zest of one lemon .

I like a lot of lemon flavor in this one , lemon and garlic flavor .

Not using wine in this one .

Guys , please .

By all means use it if you like .

I've been getting a lot of comments lately saying like , did you never not cook with wine ?

Well , we're not cooking with wine today .

Parsley .

It's about a quarter cup or maybe a half a cup of minced nice freshness too .

We have about a half a stick of butter that I cut .

So cubing it will allow it to melt a little quicker when we put it in the sauce at the end .

It's really simple .

Get your pasta water to a boil right now because the shrimp are only gonna take a few minutes .

All right guys gonna use a 12 inch pan because it's a half a pound of pasta .

We don't need that 14 inch pan .

I'm gonna put it to about a four out of 10 here and then let your pan get hot for about three minutes before you put oil down .

So nothing sticks simple as that .

So it's been about three minutes .

The pan is hot enough .

Just a little bit of oil we need .

Yeah .

Smoke in a tiny bit .

And that's all right .

All this weight will bring down that temperature .

Gonna put it all in now .

I probably should have done two batches but it'll be all right .

Just gonna let it sit for a second when we cook in these for a couple of minutes .

If we cook them too long , they're gonna get overcooked for about this size shrimp you need about maybe , oh , I don't know , 34 minutes .

You just want to get a pink on both sides .

Spent about two minutes .

I have a plate over this side .

I'm just gonna pop them in here when they're done .

You know , they did come off and naturally release fairly well because we heated up the pan properly .

So I'm just gonna turn them as much as I can try to get them the gray side onto , you know , flipped over .

I have my pasta water boiling right here because this whole dish comes together in minutes .

This is a dish that you could easily make for your family in 30 minutes .

All right .

So these have been going for about three minutes .

We'll give them one more minute .

There's a little bit of grayness .

See , like this one is still gray right here .

See that .

But they're almost done .

You just don't want to overcook them .

But the baking soda , I find keeps them , makes them pretty plump .

Alright .

My pasta wood is boiling , the shrimp are done .

Even if a little , some of them are a little bit gray , you're gonna throw it back in at the end , the residual heat will keep them , take them up , you just touch them there .

They're nice and firm .

Let's get them out , dry it off .

Just a tiny bit .

Put it right back down on that same heat level , put it back it down to about four .

I think I was at five and put about four out of 10 .

Again , olive oil garlic and I'm gonna put my pasta in .

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I'm using more than Kosher Salt .

I feel the need to tell you the brand because there's a lot of comments that are assuming that I'm using Diamond Kosher Salt .

Diamond Kosher Salt is extremely large .

Of course , I don't use that guys .

I don't use it at all for any type of cooking , but I think serious eats in a couple of other places are recommending using and they say like their kitchen uses it all the time .

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Get that pasta in and guys while I was doing that talking to you , I just turned my flame down .

I'll just put it right back up just so I can burn my garlic when I was doing two things at the same time .

And the shrimp you can cover so they don't get too cold and then I'm gonna mix the pasta .

So it doesn't stick .

You should do live videos .

Right .

Essentially .

That's the way I'm cooking for you here .

All right .

That's linguini .

That takes about 10 minutes .

It's almost there .

If you think you're burning , just pop it off , that's all you gotta do .

Just take it off .

It's gonna put a little bit of the pasta water .

Even though it's not very starchy yet .

It's only been a second and that's just gonna stop the garlic .

It's gonna lock it in .

OK ?

So it won't get any browner right now , but that flavor is already really there .

It's nice .

It's about um , maybe two minutes from being done .

I think we can put it in here .

We can finish it in .

Get the , that seafood garlicky flavor to really grab it .

I'm gonna move my portable stove next to my other portable stove and yes , I do have a regular stove .

It's over there .

All right .

So I'm gonna put this to about medium .

I'm gonna pull this wet even though most of that liquid has reduced .

Gonna add that butter in four tablespoons of butter .

It's a lot health channel , right .

Let's get it well coated in here .

You want that butter to really come on top of it so good .

Just very , very simple flavors .

The pasta .

It was about , you know , probably a good two minutes .

It's probably gonna need to be cooked here .

Like when you're about a minute away from the pasta being done .

Get the shrimp in to warm that back up though .

They're pretty hot and I put in £2 of shrimp there .

I really should have just put in , um , not that many because dish calls for a pound , I'll pop these out .

Somebody kids are , my wife can eat them on the side .

Ok ?

If you think you're dry at all , just a little bit of pasta water .

But we're go , we're looking really good here .

I'm gonna put in the lemon zest , ok ?

It's about , I'd say about a half , about 1 to 1.5 teaspoons of lemon zest .

So I'm gonna save a little bit .

So I wanna taste it .

Same thing with the lemon juice just um , about one tablespoon worth to start and we can , we can build it up .

But if we put too much , we , we , we can't take it away .

I'm gonna put the parsley on , I'm gonna save some of that too and then I'm gonna turn this heat off because I'm pretty sure that it's , you know , make sure we have enough salt pepper , everything because right now our flame is off , our heat's off .

We can season it to , to exactly how we want it so good .

Just needs a little bit of salt and I'm actually gonna put a little bit more hot pepper in there .

I like the amount of lemon in there .

The lemon flavor .

It's good .

Think you're at all dry .

You just put a tiny bit more pasta water in there .

Mix it around fast or flip to emulsify it again .

We're talking now about this .

My wife is out of the frame .

My son is right here we go , get sushi .

He eats raw shrimp .

The sweet shrimp .

You guys know those where they serve , they fry the heads for you and then they serve the shrimp raw .

And he's like , I don't like cooked shrimp .

He does this often with seafood , cooked shrimp at the sushi place .

I just don't like when I , like mama said , I think it might be the tail .

So I'm gonna take the tail off for you and I'm gonna give you a little bit of pasta .

Let's see what you think .

People depend on you .

Being honest .

How does it taste ?

Is it well seasoned ?

Is it plump ?

Good ?

Tell me what you think of the pasta .

Hm .

Nine out of 10 .

All right .

James .

The other guy .

A 12 like this .

Look .

See this little twirl .

See this , hm .

Has 9 12 .

That's not a trial at all .