- 1 pound shrimp fresh or frozen, peeled and deveined
- 2 tablespoons butter
- 1 teaspoon kosher salt generous pinch
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley added at the end
- 1 cup diced sweet onion
- 3 to 4 cloves garlic minced
- 1 cup chicken broth
- ¼ cup lemon juice
- 13 ounces whole wheat pasta
- Optional add-ins: sliced zucchini yellow squash, or bell peppers
Bring a large pot of salted water to a boil and cook pasta according to package directions. I like to cook it until just slightly underdone so it can finish cooking in the sauce later.While the pasta cooks, melt butter in a large pan over medium heat. Add onion, salt, and pepper and sauté until the onion softens and becomes slightly translucent. Adding salt at this stage helps draw out moisture and build flavor. I do not have science to back that up in this exact recipe, but my culinary gut says it matters.Add garlic and chicken broth to the pan. Let it simmer for about five minutes. You will know it is ready when your kitchen suddenly smells amazing and you can really smell the garlic.Add shrimp, lemon juice, and parsley. Let everything gently simmer until the shrimp turn pink and opaque. This usually takes just a few minutes, so do not walk away.When the pasta is still a little undercooked, drain it and reserve about one cup of the starchy pasta water. Add the pasta directly into the shrimp mixture and stir to combine. Cook for another five minutes or so until the pasta is al dente. This step is important because cooking the pasta in the sauce helps it absorb flavor and naturally thickens everything without needing cream. Add some of the reserved pasta water as needed to loosen the sauce.If you are adding vegetables, toss them in when you add the shrimp so they cook gently and stay slightly crisp.Serve warm with a side of veggies or a simple salad and enjoy.
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