Save The first time I made this lemon butter shrimp pasta, my kitchen smelled like a seaside restaurant in the middle of a Tuesday evening. I had half a bag of shrimp in the freezer and a bunch of parsley that needed using, so I threw together what I thought would be a passable dinner. Instead, my roommate hovered around the stove the entire time, asking if it was ready yet. That was the night I realized some of the best meals come from improvisation with whatever you have on hand.
Last summer, I made this for my parents when they came over for dinner, and my dad actually went silent for three whole minutes while eating. Anyone who knows my dad understands that silence during a meal is the highest possible compliment. Now whenever they visit, this is the first thing my mom asks about before she even walks through the door.
Ingredients
- Large shrimp: I have learned the hard way that buying already peeled and deveined shrimp is worth every penny, but pat them dry before cooking or they will steam instead of sear
- Angel hair pasta: Delicate and quick cooking, though linguine works beautifully too if you prefer something with more body to stand up to the shrimp
- Unsalted butter: Three tablespoons strikes that perfect balance between indulgent and not overwhelming, letting the lemon shine through
- Olive oil: Prevents the butter from burning and adds that lovely grassy brightness that pairs so naturally with seafood
- Garlic cloves: Four cloves might feel excessive, but trust me, garlic becomes mellow and sweet when sautéed in butter
- Lemon: Both the zest and juice are non-negotiable here because they provide completely different layers of citrus brightness
- Red pepper flakes: Just enough warmth to make things interesting without actually being spicy
- Fresh parsley: Use flat-leaf if you can find it, and do not even think about substituting dried herbs here
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to a boil and cook the angel hair until it is just tender, then remember to reserve that pasta water before draining it is liquid gold for sauce consistency
- Prep your shrimp while the water heats:
- Pat those shrimp completely dry with paper towels and give them a light seasoning of salt and pepper because dry seafood equals beautiful caramelization every single time
- Sear the shrimp to perfection:
- Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat, then arrange the shrimp in a single layer and let them develop a gorgeous golden crust for one to two minutes before flipping
- Build that fragrant sauce base:
- Remove the shrimp and reduce the heat to medium, then add the remaining olive oil and butter followed by the garlic, cooking for just thirty seconds until it becomes incredibly fragrant
- Add all that bright lemon flavor:
- Stir in the lemon zest, juice, red pepper flakes if you are using them, and the seasonings, making sure to scrape up any browned bits from the bottom of the pan
- Bring it all together:
- Toss the cooked pasta directly into the skillet, adding splashes of that reserved pasta water until everything is coated in a silky sauce that clings beautifully to every strand
- Finish and serve immediately:
- Return the shrimp to the pan just long enough to warm through, then shower everything with fresh parsley and bring the whole skillet to the table with extra lemon wedges on the side
Save This pasta has become my go-to for dinner parties because it looks impressive plated but comes together so quickly that I can actually spend time with my guests instead of being stuck in the kitchen. There is something about the combination of lemon, butter, and garlic that makes people lean in a little closer over their plates.
Making It Your Own
I sometimes add a splash of dry white wine after sautéing the garlic, letting it bubble away for a minute before adding the lemon. It adds depth that makes the dish feel even more special, though it is absolutely delicious without it too.
Wine Pairing
A crisp Pinot Grigio or Sauvignon Blanc cuts through the butter perfectly while complementing the citrus notes. I keep the bottle chilled on the table so everyone can refill their own glasses while they eat.
Leftovers and Storage
This dish is best enjoyed immediately because pasta has a habit of soaking up all that lovely sauce as it sits. If you do have leftovers, reheat gently with a splash of water to bring the sauce back to life.
- Pasta water can be frozen in ice cube trays for future pasta nights
- Ask your fishmonger for the freshest shrimp available
- Room temperature ingredients cook more evenly than cold ones
Save Some recipes are about technique and precision, but this one is about timing and confidence. Trust your senses, and do not be afraid to adjust the heat or add more pasta water as you go. The best pasta dishes often come from paying attention to what is happening in the pan right in front of you.
Recipe Questions & Answers
- → How do I prevent the shrimp from becoming rubbery?
Pat the shrimp dry before cooking and cook over medium-high heat for just 1-2 minutes per side. Once the shrimp turns pink and opaque, remove it immediately from the skillet. Overcooked shrimp becomes tough and loses its tender texture.
- → Can I use a different pasta shape?
Yes, absolutely. While angel hair provides a delicate pairing, spaghetti or linguine work equally well. Thicker pasta shapes like fettuccine also complement the light butter sauce beautifully.
- → What's the best way to achieve a silky sauce?
Reserve ½ cup of starchy pasta water before draining. After tossing the cooked pasta with the lemon-butter sauce, add the pasta water gradually, stirring gently until you reach your desired consistency. The starch creates a creamy emulsion without dairy.
- → How can I make this dish lighter?
Reduce the butter to 2 tablespoons and increase the olive oil accordingly. You can also add a splash of dry white wine to the sauce for depth without additional fat. The dish remains flavorful and satisfying while being even lighter.
- → Can I prepare components ahead of time?
Yes, you can peel and devein the shrimp several hours ahead and store in the refrigerator. Mince the garlic and chop the parsley in advance as well. However, cook the pasta and assemble the dish just before serving to maintain optimal texture and freshness.
- → What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino complements the bright lemon and delicate shrimp beautifully. If serving wine as part of the meal rather than in the sauce, choose something with good acidity to cut through the buttery richness.