Lemon Butter Shrimp Pasta Lite

The first time I made this lemon butter shrimp pasta, I was trying to impress someone who claimed they didn't like 'fancy pasta.' When they went back for thirds and asked if I could teach them how to make it, I knew I'd stumbled onto something special. It's become my go-to when I want dinner to feel like a treat without spending hours in the kitchen.

Last Tuesday my neighbor smelled the garlic butter through our shared wall and knocked on my door with a container of her own salad just to negotiate dinner together. That's the kind of dish this is—it makes people want to be part of whatever you're cooking.

Ingredients

• Large shrimp: Buy them already peeled and deveined to save time—pat them completely dry before cooking or they'll steam instead of sear
• Angel hair pasta: The delicate strands coat beautifully in the light sauce but substitute linguine if you prefer more bite
• Unsalted butter: Control your salt level by starting with unsalted and adjusting to taste
• Olive oil: Prevents the butter from burning at higher temperatures while adding depth
• Garlic cloves: Fresh minced garlic is non-negotiable here—jarred garlic loses its punch too quickly
• Lemon: Both zest and juice are essential for layers of bright citrus flavor
• Red pepper flakes: Just a whisper of heat that makes everything else pop
• Fresh parsley: Adds color and a fresh finish that cuts the richness

Instructions

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil and cook angel hair until al dente then drain while reserving half a cup of that starchy pasta water—this liquid gold will help your sauce cling to every strand

Sear the shrimp:

Pat your shrimp completely dry with paper towels and season with a pinch of salt and pepper then cook them in a hot skillet with olive oil and butter for just one to two minutes per side until they turn pink and opaque

Build the sauce:

Reduce your heat to medium and add the remaining butter and olive oil then stir in the garlic for thirty seconds until fragrant but not browned before adding lemon zest juice red pepper flakes salt and pepper

Combine everything:

Toss the drained pasta directly into the skillet adding splashes of reserved pasta water until the sauce coats each strand in a silky sheen then return the shrimp and heat through for one final minute

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This recipe saved me during a particularly chaotic week when I was working late and still wanted something homemade. Now it's my comfort food—simple bright and somehow always making the evening feel a little less rushed.

Making It Your Own

Sometimes I throw in a handful of baby spinach at the very end letting it wilt slightly in the residual heat. It adds color and makes me feel slightly virtuous about serving vegetables with dinner.

Wine Pairings

A crisp Pinot Grigio or Sauvignon Blanc echoes the lemon notes while cutting through the butter. If you're cooking with wine splash a dry white into the sauce after sautéing the garlic for extra depth.

Serving Suggestions

This pasta wants to be the star of the show so keep sides simple—maybe a green salad with vinaigrette and some crusty bread for mopping up the sauce. Extra lemon wedges on the table let everyone adjust the brightness to their taste.

• Grate extra Parmesan over the top if you want a salty finish
• Garlic bread isn't necessary but highly recommended
• The leftovers reheat beautifully with a splash of water

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There's something about the combination of lemon garlic and butter that feels like a warm hug on a plate. I hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQs

→ How do I prevent rubbery shrimp?

Pat shrimp dry before cooking and avoid overcooking. They only need 1–2 minutes per side over medium-high heat until they turn pink and opaque. Remove them immediately to prevent further cooking.

→ Can I make this dish ahead of time?

Prepare components separately: cook pasta, sear shrimp, and make the sauce up to 2 hours ahead. Combine just before serving to maintain texture and prevent the pasta from becoming mushy.

→ What pasta alternatives work well?

Spaghetti, linguine, or fettuccine are excellent substitutes. For a lighter option, try gluten-free pasta or zucchini noodles. Adjust cooking time according to package directions.

→ How can I add more flavor to the sauce?

Add a splash of dry white wine after sautéing the garlic, or stir in fresh basil, capers, or sun-dried tomatoes. A pinch of smoked paprika complements the lemon beautifully.

→ Is this suitable for dietary restrictions?

This dish is naturally pescatarian and can be made gluten-free with gluten-free pasta. For dairy-free, substitute butter with olive oil. Always check ingredient labels for allergens.

→ Why reserve pasta water?

Pasta water contains starch that creates a silky emulsion with the butter and oil. It helps coat the pasta evenly and adjusts the sauce consistency without making it watery.