Lemon Butter Shrimp Pasta Lite

The first time I made this lemon butter shrimp pasta, my kitchen filled with such incredible aromas that my roommate actually came wandering in from the backyard to investigate. We ended up eating it standing up at the counter because neither of us could wait another second to dig in. Something about the way bright lemon cuts through rich butter creates this addictive quality that makes you forget table manners exist.

Last summer, I made this for a friend who claimed she hated seafood. One bite of the succulent shrimp in that zesty garlic butter and she literally asked me to write down the recipe right then and there. Now she makes it at least twice a month and sends me photos every single time.

Ingredients

• Large shrimp: Fresh shrimp makes all the difference here, and patting them completely dry before cooking ensures they get that gorgeous golden sear instead of steaming in their own moisture
• Angel hair pasta: The delicate strands are perfect for catching the light buttery sauce, though the shape cooks quickly so stay nearby the pot
• Unsalted butter: Using unsalted lets you control the seasoning perfectly, and melting it into olive oil prevents the butter from burning over medium-high heat
• Garlic cloves: Fresh minced garlic releases way more flavor than the pre-chopped stuff in jars, and those 30 seconds of sizzling in hot fat creates the foundation of the whole dish
• Lemon: Both zest and juice are crucial here, the zest holds those aromatic oils while the juice provides the bright acidity that cuts through the richness
• Fresh parsley: This isnt just for looks, the fresh herb adds a peppery brightness that balances all that buttery goodness

Instructions

Get your pasta water going:

Drop that angel hair into heavily salted boiling water and cook it until its got a little bite left to it, because its going to finish cooking in the sauce later

Prep your shrimp:

Give those shrimp a thorough patting with paper towels until theyre bone dry, then hit them with a light sprinkle of salt and pepper on both sides

Sear the shrimp:

Heat up one tablespoon each of olive oil and butter in your biggest skillet until its shimmering, then arrange the shrimp in one single layer without crowding them

Build the base:

Crank the heat back down to medium, melt in the rest of your butter and oil, then toss in that garlic and watch it turn fragrant in about half a minute

Create the sauce:

Stir in your lemon zest and juice along with the red pepper flakes if you like a little warmth, then use your wooden spoon to scrape up all those flavorful browned bits from the bottom

Bring it all together:

Toss the drained pasta right into that beautiful sauce, adding a splash of the reserved pasta water if it needs help getting silky and coated

Finish with flair:

Fold the shrimp back into the skillet just to warm them through, then shower everything with fresh parsley and serve with extra lemon wedges on the side

Save

This dish has become my go-to when I need to impress without spending hours in the kitchen. Theres something about twirling those buttery, lemony noodles around your fork that makes even a Tuesday night feel special.

Making It Your Own

Sometimes I add a handful of baby spinach right at the end, letting it wilt slightly in the hot pasta. The greens add color and make me feel slightly virtuous about all that butter. A splash of white wine in the sauce creates another layer of flavor that works beautifully with the shellfish.

Pasta Swap Options

While angel hair is my go-to for its delicate texture, linguine holds onto sauce even better with its flat surface. Or try spaghettini if you want something slightly more substantial than angel hair but still refined. The cooking time might vary slightly, so taste a strand before draining.

Timing Is Everything

The real secret to this dish is having everything prepped before you start cooking. Once that garlic hits the pan, things move fast. I measure my lemon juice, chop my parsley, and set everything within arms reach of the stove.

• Have your pasta water salted and boiling before you even touch the shrimp
• Warm your serving bowls in the oven so the pasta stays hot longer
• Keep a lemon wedge handy for each person to adjust their own brightness

Save

This pasta is proof that simple ingredients, treated with respect, can create something absolutely magical.

Recipe Questions & Answers

→ Can I use frozen shrimp for this pasta?

Yes, thaw frozen shrimp completely and pat dry before cooking. This ensures proper searing and prevents excess water in the sauce.

→ What pasta substitutes work well?

Spaghetti, linguine, or fettuccine make excellent alternatives. For gluten-free options, try brown rice pasta or chickpea pasta.

→ How do I prevent the sauce from separating?

Keep heat at medium when adding butter and lemon. Remove from heat immediately after combining to maintain silky consistency.

→ Can I make this dish ahead of time?

Best enjoyed fresh, but you can prep ingredients in advance. Cook shrimp and pasta separately, then combine just before serving.

→ What wine pairs best with this shrimp pasta?

A crisp Pinot Grigio or Sauvignon Blanc complements the lemon and garlic beautifully. Light, acidic whites won't overpower the delicate flavors.