You know those nights when you need dinner on the table fast, but still want something that tastes like you actually put in effort? That’s where my Lemon Garlic Butter Shrimp Pasta swoops in to save the day. I’ve been making this dish for years—it’s my go-to when friends drop by unexpectedly or when I’m just too tired to fuss over complicated recipes. The magic happens in under 30 minutes, but the bright lemon, rich butter, and punchy garlic make it taste like something from your favorite Italian spot. Plus, there’s something oddly satisfying about watching those shrimp turn pink while the garlic sizzles in the pan. Trust me, once you try it, you’ll keep coming back to this one.
Why You’ll Love This Lemon Garlic Butter Shrimp Pasta
This isn’t just another pasta dish – it’s the kind of meal that makes you do a little happy dance when you take the first bite. Here’s why it’s become my absolute favorite weeknight lifesaver:
- Ready before takeout arrives: From fridge to table in 25 minutes flat (I’ve timed it while starving!)
- Flavors that pop: The garlic butter sauce with that zesty lemon kick makes every forkful irresistible
- Fancy enough for guests: Looks and tastes like something from a nice restaurant, but costs way less
- Endlessly adaptable: Toss in some cherry tomatoes or spinach if you’re feeling fancy – it’ll still be amazing
Seriously, this dish checks all the boxes – quick, delicious, and impressive without being complicated. What’s not to love?
Ingredients for Lemon Garlic Butter Shrimp Pasta
Here’s everything you’ll need to make this bright, flavorful dish – I promise it’s all simple stuff you might already have:
- 8 oz pasta (linguine or spaghetti works best)
- 12 oz large shrimp, peeled and deveined (trust me, fresh is worth it!)
- 3 cloves garlic, minced (don’t skimp – this is the flavor backbone)
- 2 tbsp butter (the real stuff, please – it makes all the difference)
- 1 tbsp olive oil (for that perfect sizzle)
- 1 lemon – we’ll use both the juice and zest
- 1/4 cup fresh parsley, chopped (dried just won’t give the same vibrancy)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional, but adds a nice little kick)
Pro tip: Have everything prepped and ready to go before you start cooking – this dish comes together fast once that garlic hits the pan!
Equipment Needed
You don’t need fancy gadgets for this Lemon Garlic Butter Shrimp Pasta – just a few basic kitchen tools that you probably already own:
- Large skillet: For perfectly sautéing the shrimp and garlic (I swear by my trusty stainless steel one)
- Pasta pot: Any good-sized pot will do for boiling those noodles
- Microplane or zester: To get that beautiful lemon zest without the bitter pith
- Tongs: Makes tossing everything together so much easier
- Chef’s knife: For mincing garlic and chopping parsley quickly
That’s it! See? I told you this was an easy one. Now let’s get cooking!
How to Make Lemon Garlic Butter Shrimp Pasta
Alright, let’s dive into making this gorgeous dish – I’ll walk you through each step so your pasta turns out perfect. The key here is timing and not overcooking that beautiful shrimp!
Step 1: Cook the Pasta
First things first – get that pasta water boiling! Use a big pot and salt it generously (it should taste like the sea). Cook your pasta until it’s just al dente – usually about 1 minute less than the package says. Why? Because it’ll keep cooking when we toss it with the shrimp later. Drain it, but don’t rinse – and here’s my secret – save about 1/2 cup of that starchy pasta water before you drain. It’s liquid gold for making sauces!
Step 2: Sauté the Garlic and Shrimp
While the pasta cooks, heat your skillet over medium heat – not too hot or the garlic will burn! Melt the butter with olive oil (this combo gives great flavor without burning). When it’s shimmering, add the garlic and cook just until fragrant – about 30 seconds max. Now add those gorgeous shrimp in a single layer – don’t crowd them! Cook 2-3 minutes per side until they turn pink and opaque. They cook FAST, so keep an eye on them – overcooked shrimp are rubbery and sad.
Step 3: Combine and Finish
Here comes the magic! Remove the pan from heat and stir in the lemon juice, zest, and red pepper flakes (if using). The citrus will brighten everything up beautifully. Now add your drained pasta and toss everything together. If it seems dry, splash in some of that reserved pasta water a tablespoon at a time until it’s perfectly saucy. Finish with a generous sprinkle of fresh parsley – the color makes it look so professional! Taste and add more salt or lemon if needed.
And that’s it! Serve immediately while it’s piping hot – this dish doesn’t wait well. Watch how quickly it disappears!
Tips for Perfect Lemon Garlic Butter Shrimp Pasta
After making this dish more times than I can count, here are my foolproof tips to take your pasta from good to restaurant-worthy amazing:
- Zest first, juice second: Always zest your lemon before juicing – it’s impossible to zest a squeezed lemon!
- Give shrimp space: Cook them in batches if needed. Crowding makes them steam instead of getting that perfect sear.
- Taste as you go: Start with half the lemon juice, then add more until it makes your taste buds sing.
- Prep everything first: This cooks so fast – have all ingredients measured and ready before turning on the stove.
Follow these simple tricks, and you’ll nail it every single time – pinky promise!
Serving Suggestions
This Lemon Garlic Butter Shrimp Pasta is gorgeous all on its own, but if you want to make it a full meal, here’s how I love to serve it: crusty garlic bread for soaking up every last drop of that buttery sauce, a simple arugula salad with lemon vinaigrette, and a chilled glass of crisp Pinot Grigio. Right before serving, I always sprinkle extra Parmesan over top – makes it look straight out of a food magazine! The bright colors and fresh flavors just scream “special occasion,” even if you’re just eating on the couch.
Storage and Reheating
Okay, confession time – this Lemon Garlic Butter Shrimp Pasta is so good fresh that leftovers rarely happen in my house! But if you do end up with some, store it in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water and go low and slow – microwave in short bursts or warm gently in a pan. Whatever you do, don’t nuke it too long or those beautiful shrimp will turn rubbery. Honestly though? I usually just eat it cold straight from the fridge – the flavors actually deepen overnight!
Lemon Garlic Butter Shrimp Pasta FAQs
I get asked these questions all the time about this recipe – here are my tried-and-true answers to help you make the perfect dish every time:
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well – wet shrimp won’t get that nice sear. I actually keep a bag in my freezer for last-minute pasta nights!
What if I don’t have butter?
You can use all olive oil, but the flavor won’t be quite as rich. If you’re dairy-free, try vegan butter or even a tablespoon of cream cheese for that luxurious texture.
How can I make it spicier?
Double those red pepper flakes or add a pinch of cayenne! My husband loves when I throw in some chopped Calabrian chilis – they pack serious heat with great flavor.
Can I make this ahead?
Honestly, it’s best fresh, but you can prep ingredients in advance. Have your shrimp cleaned, garlic minced, and lemon zested ready to go. The actual cooking takes just 15 minutes when you’re ready to eat!
Nutritional Information
Just so you know what you’re diving into, here’s the nutritional breakdown per serving (all values are estimates – your actual numbers might vary slightly based on exact ingredients used):
- Calories: 450
- Fat: 15g (6g saturated)
- Protein: 25g (thanks to those beautiful shrimp!)
- Carbs: 50g
- Fiber: 3g
Not bad for something that tastes this indulgent! The lemon and olive oil keep it feeling light while still satisfying. Of course, if you go wild with the Parmesan garnish like I sometimes do, those numbers will creep up a bit – but totally worth it!
Share Your Feedback
Did you make my Lemon Garlic Butter Shrimp Pasta? I’d love to hear how it turned out for you! Drop a note below telling me your favorite part or any clever twists you added. Your notes help me (and other readers) get even better at this quick, flavorful dish!
Print
25-Minute Lemon Garlic Butter Shrimp Pasta That Will Blow Your Mind
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Description
A quick and flavorful pasta dish with lemon garlic butter shrimp.
Ingredients
- 8 oz pasta
- 12 oz shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil and butter in a pan over medium heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add shrimp and cook until pink, 2-3 minutes per side.
- Stir in lemon juice, zest, and red pepper flakes.
- Toss cooked pasta into the pan and mix well.
- Garnish with parsley and serve immediately.
Notes
- Use fresh shrimp for best results.
- Adjust lemon and red pepper flakes to taste.
- Serve with grated Parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
