Lemon Butter Shrimp Pasta
This Lemon Butter Shrimp Pasta is bursting with bright, zesty flavors and creamy, buttery goodness for an effortless, elegant weeknight dinner.
Equipment
- Large Pot
- Large Skillet
- Colander
- Zester or grater
- Citrus Juicer
- Wooden Spoon or Silicone Spatula
- Tongs
Ingredients
- 8 oz pasta linguine or fettuccine works perfectly
- 1 lb shrimp peeled and deveined, medium or large size
- 4 tbsp unsalted butter for that silky, rich sauce
- 2 cloves garlic minced, for that punch of flavor
- 1 lemon juiced and zested, for brightness and zing
- 1/4 tsp red pepper flakes optional, for a subtle kick
- salt and pepper to taste
- 2 tbsp fresh parsley chopped, for freshness and color
- Parmesan cheese for serving, optional but highly recommended
Instructions
Mastering Lemon Butter Shrimp Pasta: How-To
- Bring a large pot of salted water to a boil. Add your choice of linguine or fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta in a colander. Set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the peeled and deveined shrimp in a single layer. Season with salt, pepper, and half of the red pepper flakes. Cook the shrimp for about 2 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the lemon zest and juice, along with the rest of the red pepper flakes. Let the sauce simmer for a minute to meld the flavors.
- Add the cooked pasta and shrimp back to the skillet. Toss everything together gently to coat the pasta and shrimp evenly in the lemon butter sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.
- Sprinkle the chopped fresh parsley over the pasta and give it one last toss. Taste and adjust salt and pepper if needed. Serve immediately, with grated Parmesan cheese on the side if desired.
Notes
- Don’t overcook the shrimp – watch for pink color and firm texture to keep them tender.
- Reserve pasta water before draining; it helps bind the sauce and pasta perfectly.
- For an extra lemony punch, add a little lemon juice right before serving.
- For creamier sauce, stir in a splash of heavy cream or dollop of cream cheese.
- Fresh parsley is key for bright color and fresh flavor; don’t skip it!