“Crazy Easy 20-Minute Flat Top Meal” – Easy Lemon Garlic Shrimp Pasta

This lemon garlic shrimp pasta is easy to make on the griddle or in a skillet – but when you’re using light flavors like lemon, shrimp, garlic, and butter, it’s important to squeeze every bit of flavor out of your ingredients. I’m sharing all of my secrets for the best garlic lemon butter pasta here! Recipe here: https://theflattopking.com/lemon-garlic-shrimp-pasta/
@solostove #griddle #cooking #recipe #shrimp #pasta
Join this channel to get access to perks:
https://www.youtube.com/channel/UCIuJcUNvZCmggVfvQhHMIHg/join

FLAT TOP KING E COOKBOOK, MERCH, RECIPES AND SEASONINGS
Theflattopking.com

Brands that help the channel grow…
Traeger Grills — https://traeger.uym8.net/PORZGX
Thermowroks — https://alnk.to/af089vC
Drip EZ — 15%off use FlatTop15 https://dripez.sjv.io/3JXeEv
Smokin Pecan Pellets — Use code FLATTOPKING for 10% off your first order (new customers only) – https://smokinpecan.com/theflattopking
Snake River Farms American Wagyu Beef
https://snakeriverfarms.pxf.io/k0ZNnN
BBQ GUYS Website for all your Grills — https://bbqguys.sjv.io/EK36MP

For questions or comments — neal@theflattopking.com
For business inquiries– theflattopking@thestation.io

MY FAVORITE COOKING TOOLS:
Bent Wooded Handle for Cleaning
https://amzn.to/4imR0kd
Wireless Thermometer
https://amzn.to/32Klckn
My Infrared Laser Thermometer
https://amzn.to/3nfP9Co
Thermopro T19 Instant Read Thermometer
https://amzn.to/3LP33bE
The Avocado Oil that I Buy on Repeat
https://amzn.to/3xkvCp1
KitchenAid Artisan Series 5 Quart
https://amzn.to/46VFiqW
Breville Smart Oven Air Fryer Pro
https://amzn.to/494LqPm
________________________________

SEASONINGS I SWEAR BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS

The Flat Top King

Sure Shot Sid’s Gunpowder Seasoning
https://amzn.to/3B2Fq9M
Cavender’s All Purpose Greek Seasoning
https://amzn.to/3quyUUp

PIT BOSS Bold Burger Rub
https://amzn.to/3RY4x4e
PIT BOSS Southwest BBQ Rub
https://amzn.to/3eHtG58
PIT BOSS Lonestar Beef Brisket Rub
https://amzn.to/3L8hVk4

KNIVES I USE:
HENCKELS Four Stars Chef Knife
https://amzn.to/3FpwcqF
HENCKELS Four Stars 7in Filet Knife
https://amzn.to/3S7W2Hf
HENCKELS Four Star Utility Knife
https://amzn.to/3S8gpnM
VICTORINOX 6in BONING KNIFE
https://amzn.to/45zT9Cl

GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
https://amzn.to/3NRaAHE
Meat Press Stainless Steel
https://amzn.to/3puAyW3
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
https://amzn.to/3tP2cBW
Parchment Paper Rounds
https://amzn.to/4aKH54c
Squirt Bottles
https://amzn.to/3f0gSUF
Melting Dome and Resting Rack
https://amzn.to/35iRmEI d
Bench Scraper
https://amzn.to/3jBVA2r
My Favorite Flat Top Grill Spatulas
https://amzn.to/2S0eFQy (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
https://amzn.to/3xk5xX3 (For reading internal temp of meat)
Earlywood Wood Spatulas
https://amzn.to/3yvm0Jt (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
https://amzn.to/3IEQP2e (Good for Pit Boss Ultimate Griddle)

WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
https://amzn.to/3arvq0w
Weber Griddle Insert —
https://amzn.to/45Ig5iJ
Weber 28in Griddle —
https://amzn.to/408qB1I
Weber Genesis S-435 —
https://amzn.to/3QqqBGW

SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
https://amzn.to/3tP1LaI
Black Disposable Gloves
https://amzn.to/3S924Ym
Weber Burger Press
https://amzn.to/3Mbx8mq
Charcoal Chimney
https://amzn.to/3FqKM1h
OXO Good Grips Silicone Pot Holder
https://amzn.to/470QfaQ
______________________________________

Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!

This lemon garlic shrimp pasta is super easy to make. In less than 20 minutes, you can take simple flavors and have fantastic results. And we did it all on the grill. When making this dish, the first thing that thought to my mind was when you have simple ingredients, you need to be able to cook them correctly. So, we’re not going to overpower anything. So, we’re using shrimp, garlic, red pepper, lemon, parsley, butter, just a fresh uh grating of Parmesan cheese, and noodles, right? So, when you’re talking about griddle cooking, obviously, we’re talking about skillet cooking, griddle cooking, although there’s tons of similarities, there are differences, right? It’s really hard to create that sauce and keep soften up that um the the pasta with the sauce. But, we’re going to mimic that today on the griddle. Okay. Important things to note. I’m going let everything flow pretty effortlessly. Obviously, salted water, you’re going to be able to do that. Uh, with a pasta, I know it sounds crazy. You got to hear me out. Don’t add too much water to your pasta, right? You only need enough water to boil your pasta. The idea where you need eight gallons of water for a half a pound of pasta. You don’t get that starch effect, right? When you hear so many people talk about finishing sauces with pasta water, it’s because that pasta water is full of starch. Starch helps thicken. So, we’re going to mimic that today as well. Very light, very simple. U, this is not a creamy version. I want to keep all these flavors imparted and really robust. And other than that, I think we should be able to create a fantastic dish. First things first, let’s salt the water to get the pasta in there so we can strain it, save that water, and then finish the dish. Half pound of pasta to the water. This recipe will be on the flattop king.com. And when you get there, you’re going to notice something new. You guys have been asking for it for over a year. It’s uh taking a while, but they’re finally here. These are finally available on the website. The flat top king aprons. We kept it simple, just kept the design simple. No changes really. Uh, so this is the one you’ll see with the two pockets. Uh, we also have some fresh marks with the hats and stuff like that, but I know you guys are interested in aprons. Um, so there you go. When it comes to shrimp, another way to impart a ton of flavor that’s often thrown away or misused is the actual thawing part of the shrimp. If you notice how much moisture is there right now when we started, you can see the frozen shrimp. As those shrimp thaw, all that right there is flavor, and we’re definitely going to be using it. Boy, you’re just all about the tips today. When you’re using light flavors, you need every advantage possible to create a fantastic dish. When the flavors are robust, like a chorizo or something like that, you can get away with a lot. But when you’re using light flavors, you got to really hone your skills. Just a touch of olive oil. Kind of just draining these shrimp off. And I’m going to put them here. saving all that shrimp juice. Just coat it in that olive oil. Just about a teaspoon of salt. I’m going to season everything now because it’s going to happen extremely fast on the griddle. About a/ teaspoon of fresh cracked pepper. And then crushed red pepper. And I’m going about 1/4 teaspoon. If you like it spicy, go more. And set this to the side. That salt’s going to act like a little brine inside the shrimp. Next up on the list, garlic. If you guys want to put this through the press, I highly recommend it. If you can shave it thin, I would highly recommend doing it that if you don’t feel comfortable getting your knife that close to the finger, I can completely understand. Just do the best you can. If you go thicker, just come back and kind of like chop it up as fine as you can. It’s not going to be on the griddle long. So, the smaller, the more flavor you get. Okay? So, when I say shaved, just take your time. You can go faster. You can go faster. And really focus on getting some thin shavings. All right, all that garlic’s chopped. One large lemon. We’re going to zest the lemon and just put the zest on the cutting board. We’re going to use that sparingly for later in two different spots. Let’s go ahead and juice this lemon, the whole thing. I don’t know how much we’ll need, but I want all that available because, like I said, it’s going to happen extremely quick on that griddle. And then at the end, I’ve just got some fresh parsley. You can add as little, as much as you like. A lot of it’s really more about garnish. It does add a little fresh zing to it. So, just give it a couple passes. This side of the griddle’s on low. This side’s completely off. We need to find that sweet spot. I would say right through here is where I’m looking for. And the reason is you got to give got that gar you got to give time for that garlic to cook. Okay? If it’s too hot on your griddle, your garlic’s going to burn. So, this might be one of those situations, especially on like the three and four burners where you don’t use all your burners. Add that garlic right to the butter. Notice the difference in the sides. how much that’s uh evaporating because this this spot’s hotter. So, we’re just mixing all this together. So many times I’ve preached about doing a landing zone for your shrimp to where each piece kind of gets its own landing zone to get that sear. We’re not doing that. We want these to be soft, tender. I mean, they are tender when you do them the other way, but you can just put them down in there. You’re just trying to toss them in that butter as they cook. That red pepper is going to come off of there. You guys know the drill when it comes to shrimp. You just want to make sure that they’re opaque, cooked all the way through. And I’m not worried about them cooking all the way through now, cuz we got a little ways to go. See that right there? Large majority of this is cooked. That one probably need to be turned. That one probably benefit from turning. Al dente pasta. Okay. The reason why I’m putting it in the bowl cuz I need to save some of that pasta liquid. Before we add the pasta liquid, remember all that liquid from the uh frozen shrimp? That’s flavor. about 75% of that lemon zest. Same thing with the lemon juice. About 50% of the parsley. That sound right there to me is too hot. See, I’m moving it over. I want this pasta just to sit there and absorb all those flavors. I just tasted it. You’re tasting for a numerous amount of things. Texture of the noodle, uh, the lemony, the garlicky, if you need a little bit of salt, we have a little ways to go. The noodles not necessarily done, which is absolutely perfect cuz when it cooks, look what it’s absorbing now. All that flavor. Just move it over. Warm it up. Get a little dry. And that’s where that pasta water comes in. And remember this is salted as well. So if you guys were on a Blackstoneone, obviously your grease traps right here, right? So you wouldn’t be pushing it to the back. It’d be more towards the forward side. And a lot of your grles, the exteriors are your cooler zones. So just like anything, right? You just got to use to it. You got to work your zones. Find those good spots that you need to be in and just don’t overcook it. But that right there. All right. This side of the griddle’s off. And right at the very end, which is completely optional, I definitely don’t want to overdo it with the Parmesan cheese, but that Parmesan cheese as it melts is going to help absorb some of that liquid. to finish it off. And right there is what I’m looking for. Not a lot of sauce left. And to finish it off, the big three. Little bit of lemon zest for a little pop. You’ll be amazed how much flavor this adds. And there you go. Look, the longer this sits, obviously, the thicker it’s going to get. The good thing about a griddle is you can make a ton of this stuff. The one thing I’d like to say is one thing we did not use is wine. When I use alcohol, a lot of people will request, hey, what is alternative? You can see right here that we added a lot of flavor. Would I recommend wine? Absolutely. But that does not mean that you can’t make a fantastic dish without it. And hopefully this proves it. So, I didn’t even want to add the Parmesan cheese, but the wife said there’s no way we can have it without the cheese. I’m using my fake spoon for etiquette. Peep the new hats, too. Good. The pasta is perfectly done. And this is what I love really about. This is why pasta should be better than what it is. When done correctly and it’s light, you don’t feel bogged down. Nothing heavy, citrusy, seafoody, garlicky. You can almost taste the level of like deepness like right the levels of flavor. Yeah. I mean, they’re all hitting seafood’s done. Well, that shrimp is perfect. This has some dang garlic toast. It is super light. There you go. That’s good, baby. Good job, kid. That’s good. Super easy, too. It’s all about the pasta. Don’t cook it all the way through. If your pasta starts to get dry and you need to go longer or both, have that pasta water. It saves you. Move it on off the heat and you should be good. There’s a join button down below to membership program. We thank each and every one of you for taking time for doing so. Check us out on Facebook and check us out on Instagram. Last but not least, thanks for watching. Don’t forget to press subscribe button. Pound the notification. Share with your friends. Peace. Golly, you almost need like some like that sauce on the bottom is like perfect for bread dippage. I know. That’s super good, babe. Let’s go eat.