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Close up shot of creamy lemon butter garlic shrimp pasta in a shallow white ceramic bowl showcasing plump pink pan-seared shrimp.
FL Recipes

The Ultimate Lemon Butter Garlic Shrimp Pasta

This easy, restaurant-quality Lemon Butter Garlic Shrimp Pasta features plump pan-seared shrimp, linguine, and a glossy, translucent light yellow butter and lemon sauce, garnished with fresh parsley and parmesan cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Large Raw Shrimp (450g) peeled and deveined, patted dry
  • 8 oz Linguine Pasta (225g)
  • 4 tbsp Unsalted Butter (56g) divided
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 4 cloves Fresh Garlic finely minced
  • 2 tbsp Fresh Lemon Juice (30ml) plus extra lemon wedges for garnish
  • 1/2 cup Reserved Pasta Water (120ml) starchy water from boiling the linguine
  • 1/4 cup Fresh Parsley (15g) freshly chopped
  • 1/4 cup Parmesan Cheese (25g) freshly grated
  • 1 tsp Kosher Salt (5g)
  • 1/2 tsp Black Pepper (2g) freshly cracked

Equipment

  • 1 Large Stainless Steel Skillet Essential for searing the shrimp to a golden-brown.
  • 1 Large Pasta Pot For boiling linguine with plenty of rolling water.
  • 1 Kitchen Tongs Useful for flipping shrimp and tossing the pasta in the sauce.

Method
 

Boiling the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and boil for 8-10 minutes until al dente.
  2. Before draining, carefully scoop out 1/2 cup (120ml) of the starchy pasta water and set aside.
Cooking the Shrimp and Sauce
  1. Thoroughly pat the shrimp dry. Heat extra virgin olive oil in a large skillet over medium-high heat. Sear shrimp for 1-2 minutes until light golden-brown caramelized edges form. Flip, cook for 1 more minute until pink, then remove to a plate.
  2. Reduce heat to medium-low. Add 1 tbsp (14g) of butter and the minced garlic to the skillet. Sauté gently for 30-60 seconds until fragrant.
  3. Pour in the fresh lemon juice to deglaze the pan. Whisk in the remaining 3 tbsp (42g) of butter until melted. Gradually whisk in 1/4 cup (60ml) of the reserved pasta water until a glossy, light yellow emulsion forms.
  4. Add the cooked linguine to the skillet and toss vigorously to coat. Return the cooked shrimp to the pan. Remove from heat, fold in chopped parsley, season with salt and pepper, and garnish with parmesan cheese and a fresh lemon wedge.

Nutrition

Calories: 520kcalProtein: 32gFat: 24gFiber: 3g

Notes

Tip 1. Do not overcrowd the pan when searing the shrimp, or they will steam instead of caramelizing.
Tip 2. Always remove the skillet from the heat before adding the parmesan cheese to prevent it from clumping or separating.
Keyword Lemon Butter Garlic Shrimp Pasta,seafood pasta,shrimp linguine

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