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Garlic Butter Shrimp Pasta with Lemon Flavor

Close-up of Garlic Butter Shrimp Pasta with Lemon Flavor, featuring plump shrimp tossed with linguine and garnished with parsley and lemon zest.
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Make this quick and flavorful pasta dish featuring tender shrimp tossed in a rich garlic butter sauce brightened with fresh lemon.

Ingredients

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  • 1 pound linguine or spaghetti
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside.
  5. Add the remaining 2 tablespoons of butter to the skillet. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in the lemon juice and lemon zest. Add 1/2 cup of the reserved pasta water and bring the sauce to a gentle simmer.
  7. Add the cooked pasta back into the skillet. Toss well to coat the pasta in the sauce. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time.
  8. Return the cooked shrimp to the skillet. Toss briefly to reheat the shrimp.
  9. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

  • Do not overcook the shrimp; they cook very fast in the hot sauce.
  • Use fresh lemon juice for the best bright flavor.
  • For a richer sauce, you can substitute heavy cream for some of the pasta water.

Nutrition

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