Servings: 4 (click to scale)
Ingredients
- 4 Tbsp unsalted butter
- 1 tsp coarse ground black pepper
- 12 ounces shrimp peeled, deveined
- 4 cups cooked spaghetti pasta
- 1 cup hot water
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh chopped parsley
- 1/4 cup grated parmesan cheese
- 1 tsp grated parmesan cheese
- 2 tsp fresh chopped parsley
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Instructions
- In a large skillet melt the butter and add the black pepper, take off the heat to bloom the pepper about 1 minute.
- Return the bloomed pepper butter to the heat. Add the shrimp to the pan. Cook until shrimp appears pink and cooked through, about 2 to 4 minutes.
- Stir in the cooked spaghetti, hot water, lemon juice, parsley, and parmesan cheese to the skillet and bring to a simmer, about 3 minutes. Chef Note: The cheese will mix with hot pasta water and make a creamy style sauce.
- In an entrée bowl, arrange 1 cup of pasta with 2 oz of sauce and 5-6 shrimp into the bottom of the bowl. Sprinkle the top of the pasta with 1 tsp. grated parmesan and 1/2 tsp. chopped parsley
Nutrition
Calories: 427kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Sodium: 792mg | Fiber: 3g
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