lemon garlic butter shrimp pasta recipe

Written BySheba G Updated On
lemon garlic butter shrimp pasta recipe
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The Best lemon garlic butter shrimp pasta recipe

I’m so excited to share this lemon garlic butter shrimp pasta recipe with you all. I’ve been making it for my family for years, and it’s always a hit. The combination of the bright, citrusy flavor of the lemon and the richness of the garlic butter sauce is just perfect.

My kids love helping me in the kitchen, and this recipe is one of their favorites. They love peeling the shrimp and stirring the pasta, and I love watching them enjoy a healthy and delicious meal. This recipe is also a great way to use up any leftover lemons or garlic you might have on hand.

Plus, it’s so easy to make – just cook some pasta, sauté some shrimp, and combine everything with a simple sauce made from butter, garlic, lemon juice, and parsley. It’s a game-changer for any busy night when you need a quick and tasty meal that will please even the pickiest eaters. And let’s not forget about the health benefits – this dish is packed with protein from the shrimp, complex carbohydrates from the pasta, and plenty of vitamins and minerals from the veggies.

It’s a win-win all around! I like to serve it with a side salad or some steamed broccoli for a well-rounded meal. My family loves it when I make this recipe for special occasions like holidays or birthday parties – it’s always a crowd-pleaser.

And as an added bonus, this recipe is incredibly versatile – you can customize it to your taste by adding different herbs or spices, using different types of pasta or protein sources, or even making it in advance for a quick reheat later.

Lemon Garlic Butter Shrimp Pasta

Lemon Garlic Butter Shrimp Pasta

4.7 from 606 votes

This dish features succulent shrimp in a rich lemon garlic butter sauce tossed with al dente pasta. The bright citrus and savory garlic complement the tender shrimp perfectly.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

12 oz linguine or spaghetti
1 tbsp salt for pasta water

For the Shrimp and Sauce

1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
1 tsp lemon zest
1/2 tsp red pepper flakes
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the linguine, cooking until al dente according to package directions, about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the shrimp dry with paper towels and season with salt and black pepper.
5Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it sizzles, then add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6Transfer the cooked shrimp to a plate and set aside.
7Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
8Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant but not browned.
9Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and let the sauce simmer for 2 minutes until slightly reduced.
10Add the drained pasta and cooked shrimp to the skillet with the sauce, tossing everything together with tongs.
11Drizzle in the reserved pasta water a little at a time until the sauce coats the pasta evenly, then stir in the lemon zest and fresh parsley.
12Serve immediately with extra lemon wedges on the side.

🔧Equipment

Large pot
Large skillet
Colander
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 220mg🧂Sodium: 780mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a non-alcoholic version, replace the white wine with an equal amount of chicken broth. Do not overcook the shrimp or they will become tough and rubbery.

Watch Video Of How Lemon Garlic Butter Shrimp Pasta Works

This lemon garlic butter shrimp pasta is the recipe I keep coming back to because it takes about 25 minutes and still feels like something worth serving to guests.

I make it on busy weeknights when I just need dinner handled, and I make it again for family gatherings because it scales easily and there is never anything left in the bowl.

It is one of those dependable dishes that fits any occasion, from a casual Sunday dinner to a holiday table.

❓ Frequently Asked Questions About Lemon Garlic Butter Shrimp Pasta

Q: What type of pasta is best for this recipe?

The type of pasta you choose will ultimately depend on your personal preference. However, I find that a long, thin shape such as spaghetti or angel hair works beautifully with this sauce. You can also use pappardelle or fettuccine if you prefer a wider noodle.

Q: Can I use frozen shrimp instead of fresh?

Yes, you can definitely use frozen shrimp if that’s what you have on hand. Just thaw them according to the package instructions before using.

Q: How do I store leftover lemon garlic butter shrimp pasta?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time by cooking the pasta and shrimp separately and then combining them with the sauce just before serving.

Q: What if I don’t have any fresh parsley on hand?

You can substitute chopped fresh basil or oregano if you prefer – just be sure to adjust the amount according to your taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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