Pin It The first time I made this lemon butter shrimp pasta, my kitchen filled with such an incredible aroma that my roommate actually paused her show to come investigate what smelled so divine. We stood around the stove, sneaking tastes of the sauce while the pasta finished cooking, and ended up eating straight from the skillet because waiting to plate properly felt impossible. Now whenever lemon season rolls around, this dish immediately jumps to the top of my weekly rotation, bright enough to chase away any midweek funk but substantial enough to feel like a proper meal.
Last summer I served this at a small dinner party, and my friend Sarah who usually claims to not like seafood actually went back for seconds. The secret turned out to be cooking the shrimp just right, keeping them tender rather than rubbery, and letting that garlic butter sauce really coat every strand of pasta. Now whenever she visits, she casually asks if I happen to have any shrimp in the fridge, and I know exactly what shes hoping for.
Ingredients
- 1 lb large shrimp: These are the star of the show, so buy the best quality you can find, and definitely give them a thorough pat dry before cooking to get that beautiful golden sear
- 8 oz angel hair pasta: Delicate and quick cooking, this pasta perfectly catches the light sauce, though spaghetti works beautifully if thats what you have on hand
- 3 tbsp unsalted butter: Provides that rich, velvety base for the sauce, creating that luxurious mouthfeel that makes restaurant pasta so addictive
- 2 tbsp olive oil: Helps prevent the butter from burning while adding its own subtle fruitiness that complements the brightness of the lemon
- 4 garlic cloves: Minced fresh, these become aromatic and sweet when cooked just right, forming the backbone of the entire flavor profile
- 1 large lemon: Both zest and juice are essential here, the zest giving concentrated citrus oil while the juice provides acidity to cut through the butter
- 1/4 tsp red pepper flakes: Just a whisper of heat that makes all the flavors pop without overwhelming the delicate balance
- Salt and pepper: Essential for seasoning the shrimp and building layers of flavor throughout the dish
- 1/4 cup fresh parsley: Adds a fresh, herbal finish and beautiful color contrast against the golden pasta and pink shrimp
- Lemon wedges: For serving, letting everyone adjust the brightness to their personal taste
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then cook your angel hair until perfectly al dente, remembering to reserve that precious half cup of pasta water before draining
- Prep your shrimp:
- While the pasta bubbles away, thoroughly pat those shrimp dry with paper towels and give them a light seasoning of salt and pepper
- Sear the shrimp:
- In a large skillet, heat 1 tablespoon each of olive oil and butter over medium high until shimmering, then add shrimp in a single layer and cook for just 1 to 2 minutes per side until they turn pink and opaque
- Build your sauce base:
- Remove the shrimp and reduce the heat to medium, then add the remaining oil and butter, letting the garlic sizzle for about 30 seconds until fragrant but not browned
- Add the brightness:
- Stir in the lemon zest, juice, red pepper flakes, salt, and pepper, making sure to scrape up any browned bits from the bottom of the pan
- Bring it all together:
- Add your drained pasta to the skillet, tossing enthusiastically to coat every strand, adding a splash of that reserved pasta water if needed for silkiness
- Final assembly:
- Return the shrimp to the pan, give everything a gentle toss to warm through, then remove from heat and scatter with fresh parsley before serving with extra lemon wedges on the side
Pin It My grandmother always said that a dish made with fresh ingredients and shared with people you love feeds something deeper than hunger. This pasta became a regular at our family Sunday suppers, the kind of meal where everyone lingers at the table long after the plates are empty, sharing stories and passing around lemon wedges.
Making It Your Own
Once you have the basic technique down, this recipe welcomes all sorts of personal touches. Sometimes I add a splash of dry white wine after sautéing the garlic, letting it reduce for a minute to add depth. Other times, when I want extra vegetables, I will throw in some baby spinach or cherry tomatoes during the last minute of pasta cooking.
Perfect Pairings
A crisp white wine like pinot grigio or sauvignon blanc complements the bright flavors beautifully. For a complete meal, I like to serve this with a simple arugula salad dressed with lemon vinaigrette, and maybe some crusty bread for mopping up every last drop of that incredible sauce.
Timing Is Everything
The key to restaurant quality results at home is having everything prepped before you start cooking, because this dish comes together fast. I lay out all my ingredients measured and ready, then start the pasta water first, since the shrimp cooks in just a few minutes.
- Keep the shrimp moving in the pan for even cooking
- Taste your sauce before adding the pasta back in
- Have your serving platter warm and ready to go
Pin It There is something profoundly satisfying about a dish that comes together so quickly yet tastes like it simmered all day. This pasta has become my go to for impromptu gatherings, lazy weeknight dinners, and those moments when only something bright and buttery will do.
Recipe FAQs
- → How do I prevent the shrimp from becoming rubbery?
Pat shrimp dry with paper towels before cooking and sear over medium-high heat for just 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough, so work quickly.
- → Can I prepare this ahead of time?
Cook components separately: prepare shrimp and sauce in advance, then store separately. Cook pasta fresh and combine everything moments before serving for the best texture and flavor.
- → What pasta alternatives work if I don't have angel hair?
Spaghetti or linguine are excellent substitutes with similar cooking times. Avoid heavy pasta shapes like penne or rigatoni, as they don't coat as elegantly in the delicate butter sauce.
- → How much pasta water should I reserve and use?
Reserve about 1/2 cup pasta water. Add it gradually—just a splash or two—to achieve a silky sauce consistency. The starch helps the sauce cling to the pasta beautifully.
- → Is there a way to make this lighter without sacrificing flavor?
Reduce butter to 2 tablespoons and increase olive oil accordingly. The lemon juice and garlic provide ample flavor while keeping the dish bright and lean.
- → Can I add white wine to this dish?
Yes, add a splash of dry white wine after sautéing the garlic. Let it simmer for a minute to reduce before adding the lemon juice for deeper, more complex flavor.