Lemon Butter Shrimp Pasta Lite

The first time I made this shrimp pasta, I was rushing to get dinner on the table before my sister arrived for a surprise visit. I'd forgotten to defrost anything substantial, but a bag of shrimp and some lemons saved the evening completely. Now whenever I catch that bright citrus scent hitting sizzling butter, I'm transported back to that chaotic Tuesday when we ended up eating at 10pm but couldn't stop smiling between bites.

Last summer, my neighbor Sarah dropped by while I had this bubbling away on the stove. She ended up staying for dinner and wrote down the recipe on a napkin before she left. Three weeks later, she told me it had become her teenage sons most requested meal, which might be the highest compliment a recipe can receive.

Ingredients

• Large shrimp: Fresh or frozen works, but pat them completely dry before cooking to get that gorgeous golden sear instead of steaming
• Angel hair pasta: Its delicate texture catches the light sauce perfectly, though spaghetti or linguine make fine substitutes
• Unsalted butter: Using unsalted lets you control exactly how salty the final dish becomes
• Olive oil: Prevents the butter from burning at higher cooking temperatures
• Garlic cloves: Minced fresh garlic has no equal here, though jarred minced garlic works in a pinch
• Lemon: Both zest and juice are essential for that bright, punchy flavor that cuts through the richness
• Red pepper flakes: Just a whisper of heat that makes everything else sing
• Fresh parsley: Adds a pop of color and fresh flavor that balances the cooked elements

Instructions

Get your pasta water ready:

Bring a large pot of salted water to boil and cook the angel hair until perfectly al dente, then drain while remembering to save that precious half cup of starchy pasta water

Prep the shrimp:

Pat your shrimp thoroughly dry with paper towels and give them a light seasoning of salt and pepper

Sear the shrimp:

Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat, then add shrimp in a single layer and cook just one to two minutes per side until they turn pink and opaque throughout

Build the sauce base:

Remove the shrimp and reduce heat to medium, then add the remaining olive oil and butter followed by minced garlic, cooking for just thirty seconds until fragrant

Add the bright flavors:

Stir in the lemon zest, juice, red pepper flakes if using, salt, and pepper, making sure to scrape up any flavorful browned bits from the bottom

Bring it all together:

Toss the drained pasta into the skillet, coating every strand in the sauce and adding a splash of that reserved pasta water if it needs more silkiness

Final assembly:

Return the shrimp to the pan and gently toss everything together for one minute to heat through, then remove from heat and sprinkle generously with fresh parsley

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This recipe has become my go-to for nights when I want something that feels special but doesn't require me to spend hours in the kitchen. There's something magical about how such simple ingredients can transform into something that makes people pause and take notice.

Making It Your Own

I've learned that adding a splash of dry white wine after sautéing the garlic creates an even more complex sauce that feels restaurant-worthy. The alcohol cooks off completely, leaving behind just a subtle depth that makes people wonder what your secret ingredient might be.

Perfect Pairings

A crisp glass of Sauvignon Blanc or Pinot Grigio cuts through the butter while complementing the citrus notes. For something non-alcoholic, sparkling water with an extra lemon wedge works beautifully, and a simple arugula salad with vinaigrette on the side makes this feel like a complete meal.

Timing Everything Right

The real trick to this dish is having everything prepped before you start cooking, since the sauce comes together in minutes. I set up my ingredients like a little assembly line, measuring everything into small bowls ahead of time so I'm never scrambling while something's sizzling away on the stove.

• Have your pasta water salted and boiling before you even prep the shrimp
• Keep a close eye on the garlic because it can go from fragrant to burned in seconds
• Warm your plates in the oven for a few minutes to keep everything hot at serving time

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This is one of those recipes that proves simple ingredients, treated with care, can create something absolutely magical. I hope it finds its way into your regular rotation just as it has in mine.

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15 minutes. Pat them thoroughly dry before cooking to ensure they sear properly rather than steam.

→ What pasta substitutes work best?

Spaghetti, linguine, or fettuccine all make excellent alternatives to angel hair. For a gluten-free option, try brown rice spaghetti or chickpea pasta. Just adjust cooking time according to package directions.

→ How do I prevent the sauce from separating?

Keep the heat at medium once you add the garlic and lemon. High heat can cause butter to separate. Toss constantly when combining pasta with sauce, and add pasta water gradually to create a smooth, emulsified texture.

→ Can I make this ahead of time?

The dish is best enjoyed immediately, but you can prep components ahead. Cook and refrigerate pasta tossed with olive oil, clean and season shrimp, and mix your lemon-garlic seasoning. Everything comes together in under 10 minutes when ready to serve.

→ How can I add more vegetables?

Sauté baby spinach or cherry tomatoes along with the garlic. Add steamed asparagus or broccoli florets during the final toss. Roasted red peppers also complement the lemon-butter flavors beautifully.