This Lemon Butter Shrimp Pasta is quick, zesty, and full of flavor. Juicy shrimp tossed in garlic lemon butter sauce make the perfect 30-minute dinner. Save this easy recipe.
Why You’ll Love This Recipe
Ready in under 30 minutes
Bright lemon butter flavor
Juicy garlic shrimp
Simple pantry ingredients
Restaurant-quality at home
Ingredients
For the Pasta
8 oz pasta (spaghetti, linguine, or fettuccine)
Salt for boiling water
For the Shrimp
1 lb shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
½ teaspoon chili flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Heat olive oil and butter in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add shrimp, season with salt and pepper, and cook until pink.
- Stir in lemon juice, zest, and chili flakes.
- Toss cooked pasta into the pan and mix well.
- Add parsley and adjust seasoning.
- Serve warm with extra lemon if desired.
Equipment
Large pot
Skillet or pan
Strainer
Wooden spoon
Knife and cutting board
Tips and Variations
Do not overcook shrimp to keep them tender
Use fresh lemon juice for best flavor
Add cream for a creamy version
Swap shrimp for chicken or salmon
Add spinach for extra greens
Store leftovers in fridge up to 2 days
Serving Suggestions
Serve immediately while warm
Pair with garlic bread or salad
Top with parmesan cheese
Great for dinner parties or date night
Nutrition Facts Approximate per serving
Calories 420
Carbohydrates 45g
Protein 28g
Fat 16g
Conclusion
This Lemon Butter Shrimp Pasta is quick, flavorful, and incredibly satisfying. With bright citrus and rich buttery shrimp, it’s a perfect go-to meal for busy nights or special occasions. Save this recipe for an easy gourmet dinner.
FAQ
Can I use frozen shrimp
Yes just thaw before cooking
Can I make it creamy
Yes add heavy cream or parmesan
What pasta works best
Linguine or spaghetti
Can I make it ahead
Best served fresh but can be reheated
How do I prevent rubbery shrimp
Cook only until pink and opaque