Craving a restaurant-quality meal that’s on the table in under 30 minutes? This Lemon Garlic Butter Shrimp Pasta is your answer. It’s a stunningly simple dish that delivers an explosion of bright, savory flavor with every single bite. Perfectly cooked shrimp are tossed in a luscious sauce of garlic, lemon, and butter, then tangled with tender pasta for a truly unforgettable weeknight dinner.
We’re combining the holy trinity of flavor—butter, garlic, and lemon—to create a sauce that is both incredibly rich and wonderfully light. This is the kind of recipe that looks elegant and tastes complex, but is secretly one of the easiest meals you’ll ever make. Let’s get cooking!
Why This Lemon Garlic Butter Shrimp Pasta Recipe is a Keeper
In a world of complicated recipes, this one stands out for its beautiful simplicity and incredible results. It’s a go-to for a reason.
- Quick & Easy: The entire dish comes together in the time it takes to boil pasta. Seriously, 20 minutes is all you need.
- Simple Ingredients: You likely have most of these ingredients in your pantry and fridge right now. No fancy shopping trip required.
- Incredible Flavor: The sauce is the star. Rich butter, pungent garlic, bright lemon, and a splash of wine create a perfectly balanced and addictive flavor profile.
- Endlessly Adaptable: While perfect as is, this recipe is a fantastic base for additions like cherry tomatoes, spinach, or extra chili flakes.
The Key Ingredients for Success
The magic of this dish lies in using quality ingredients. Here’s a quick look at what you’ll need.
The Pasta
Long pasta shapes are ideal here as they hold the silky sauce beautifully. I prefer linguine, but spaghetti, fettuccine, or even angel hair are excellent choices. For another amazing pasta dish, check out our Creamy Tuscan Chicken Pasta recipe (coming soon).
The Shrimp
Large or jumbo shrimp work best as they remain juicy and succulent after cooking. You can use fresh or frozen; just make sure frozen shrimp are fully thawed before you begin. Patting the shrimp completely dry is the secret to getting a perfect sear.
The Sauce
This is where the flavor happens. Use unsalted butter so you can control the saltiness, fresh garlic (never the jarred kind!), and the juice and zest of a fresh lemon for the brightest flavor. A dry white wine like Pinot Grigio or Sauvignon Blanc adds a wonderful depth, but you can easily substitute it with chicken broth if you prefer.
The Garnishes
Freshly chopped parsley adds a pop of color and freshness that cuts through the richness of the butter. A final sprinkle of grated Parmesan cheese and a pinch of red pepper flakes for a little heat are the perfect finishing touches.
How to Make Lemon Garlic Butter Shrimp Pasta: A Step-by-Step Guide
Follow these simple steps for a flawless result every time. The key is to have all your ingredients prepped and ready to go before you start cooking, as the process moves very quickly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water.
- Sauté the Aromatics: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
- Cook the Shrimp: Add the dried shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Immediately remove the shrimp from the skillet to prevent them from overcooking.
- Create the Sauce: Pour the white wine (or chicken broth) into the skillet to deglaze, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then stir in the lemon juice and lemon zest.
- Combine Everything: Add the drained pasta directly to the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Finish and Serve: Return the cooked shrimp to the skillet and add the fresh parsley. Toss everything together one last time. Serve immediately, topped with grated Parmesan cheese. If you’re looking for another quick weeknight meal, you might also love this One-Pan Garlic Herb Chicken and Veggies.
Pro Tips for a Perfect Pasta Every Time
These simple tips will elevate your lemon garlic butter shrimp pasta from good to absolutely divine.
- Don’t Overcook the Shrimp: This is the most important rule! Shrimp cook in just a few minutes. The moment they turn pink and curl, they’re done. Pulling them from the pan while you finish the sauce ensures they stay tender and juicy.
- Use Fresh Ingredients: The flavor difference between fresh and bottled lemon juice or garlic is immense. Fresh is always best for a vibrant sauce.
- Save Your Pasta Water: That starchy, salty water is liquid gold. It helps the sauce cling to the pasta, creating a silkier texture than plain water ever could. It’s a non-negotiable step for a truly great pasta sauce.
- Zest Before You Juice: Always zest your lemon before you cut it in half to juice it. It’s much easier and safer this way!
Delicious Variations to Try
This recipe is a fantastic canvas for your culinary creativity. Here are a few ideas to switch things up:
- Add Some Veggies: Stir in a cup of fresh spinach or arugula at the end and let it wilt into the sauce. Sautéed asparagus or sun-dried tomatoes are also wonderful additions.
- Turn Up the Heat: If you like it spicy, increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
- Make it Creamy: For a richer sauce, stir in a splash of heavy cream or half-and-half along with the lemon juice. For a different take on a seafood favorite, consider trying our Easy Baked Salmon with Dill Sauce (coming soon).
What to Serve with Your Shrimp Pasta
This dish is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette is a perfect fresh counterpoint. For something heartier, serve it with a side of crusty garlic bread to soak up every last drop of the delicious sauce.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat. Add a splash of water or chicken broth to loosen the sauce and prevent it from becoming dry. Avoid the microwave, as it can make the shrimp rubbery.
Frequently Asked Questions
Long pasta shapes like linguine, spaghetti, fettuccine, or angel hair are best for this recipe. Their shape allows the silky garlic butter sauce to coat every strand beautifully.
Absolutely! Frozen shrimp works great. Just make sure it’s completely thawed before you start cooking. For the best results, pat the thawed shrimp completely dry with paper towels to ensure they sear rather than steam in the pan.
The key is to cook the shrimp for only 1-2 minutes per side, just until they turn pink and opaque. It’s best to remove them from the skillet as soon as they’re done and add them back at the very end to toss with the pasta and sauce. This prevents them from becoming tough and rubbery.
Yes, you can easily substitute the white wine with an equal amount of chicken broth or even reserved pasta water. The wine adds a layer of acidity and depth, but chicken broth will also work well to deglaze the pan and build the sauce.
This dish is wonderful on its own, but it pairs perfectly with a simple green salad with a light vinaigrette, steamed asparagus, or roasted broccoli. Crusty garlic bread is also highly recommended for soaking up any leftover sauce.
The Recipe
Lemon Garlic Butter Shrimp Pasta (Ready in 20 Minutes!)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.
- Add the dried shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Immediately remove the shrimp from the skillet to prevent them from overcooking.
- Pour the white wine (or chicken broth) into the skillet to deglaze, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then stir in the lemon juice and lemon zest.
- Add the drained pasta directly to the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Return the cooked shrimp to the skillet and add the fresh parsley. Toss everything together one last time. Serve immediately, topped with grated Parmesan cheese.
Nutrition
Notes
Tip 2: The reserved pasta water is key to creating a silky, emulsified sauce that perfectly coats every strand of pasta. Don't skip this step!
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