Lemon Butter Shrimp Pasta Lite

The first time I made this for dinner guests, someone actually asked if there was a hidden restaurant takeaway container in my kitchen. That buttery lemon-garlic aroma has a way of filling the whole house and making everyone gather around the stove, exactly like those cozy Tuesday nights when cooking feels like the best part of the day.

Last summer my sister visited and we made this three times in one week. Something about the bright lemon and fresh parsley just screams patio dinner with cold white wine and good conversation that drifts long past dessert.

Ingredients

• Large shrimp: Buying them already peeled saves precious minutes and lets you focus on getting that gorgeous sear
• Angel hair pasta: The delicate strands catch the light sauce perfectly, though any thin pasta works beautifully
• Butter and olive oil: This combo gives you rich flavor plus a higher smoke point for better searing
• Fresh garlic: Minced by hand releases way more aromatic oils than the pre-minced stuff
• Lemon: Both zest and juice are non-negotiable for that bright, restaurant-quality finish
• Red pepper flakes: Just a hint adds depth without making it spicy, unless you want that kick
• Fresh parsley: Adds color and a fresh bite that cuts through all that buttery richness

Instructions

Get the pasta going:

Drop that angel hair into boiling salted water and cook until its just tender, still with a tiny bit of bite in the center

Prep your shrimp:

Pat them completely dry with paper towels and season with a little salt and pepper

Sear the shrimp:

Heat olive oil and butter in a large skillet over medium-high heat, add shrimp in one layer, cook about 1-2 minutes per side until pink

Build the sauce base:

Lower heat to medium, add remaining butter and oil, toss in garlic and cook for just 30 seconds until fragrant

Add the brightness:

Stir in lemon zest, juice, red pepper flakes, salt, and pepper, scraping up any browned bits from the bottom

Bring it together:

Add drained pasta to the skillet and toss until every strand is coated, adding pasta water if needed for silkiness

Finish and serve:

Return shrimp to the pan, toss gently, heat through for 1 minute, then sprinkle with parsley and serve with lemon wedges

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This recipe became my go-to for nights when I want something impressive but not exhausting, the kind of meal that makes regular Tuesday feel like a tiny celebration.

Making It Your Way

Sometimes I toss in some baby spinach right at the end, just until it wilts. The greens soak up all that lemon butter and suddenly you have a complete meal without any extra effort.

Worth Knowing

A splash of dry white wine after sautéing the garlic adds another layer of sophistication. Let it bubble for about 30 seconds before adding the lemon and you will taste the difference immediately.

Getting Ahead

You can clean and season the shrimp up to a day ahead, keeping them tightly wrapped in the fridge. This little bit of prep makes the actual cooking feel almost effortless.

• Have your lemon zested and juiced before you start cooking
• Mince your garlic while the pasta water comes to a boil
• Set out all your ingredients before turning on any burners

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Garnish with extra lemon wedges and watch everyone squeeze them over their plates like they have been doing this forever. Some meals just make people happy.

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely and pat them thoroughly dry with paper towels before cooking. This ensures proper searing and prevents the sauce from becoming watery.

→ What pasta works best as a substitute for angel hair?

Spaghetti, linguine, or even fettuccine work beautifully. Thicker pasta shapes hold the sauce differently but still deliver excellent results. Just adjust cooking time according to package instructions.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat just until pink and opaque—about 1-2 minutes per side. Overcooking causes toughness. Remove them promptly once done, then return briefly at the end to warm through.

→ Can I make this dish ahead of time?

The sauce can be prepared up to 4 hours ahead and reheated gently. However, cook the shrimp and pasta fresh for the best texture. If needed, reheat leftovers with a splash of pasta water to restore silkiness.

→ What sides pair well with this pasta?

A crisp green salad with vinaigrette, roasted asparagus, or steamed broccoli complement the richness beautifully. Garlic bread or crusty Italian bread helps soak up any extra sauce.

→ How can I make this dish lighter?

Reduce butter to 2 tablespoons and increase olive oil to 3 tablespoons. You can also use whole wheat pasta for added fiber and nutrients without sacrificing flavor.