Save to Pinterest This dish features large shrimp sautéed in a bright lemon garlic butter sauce, combined with perfectly cooked pasta. Garlic, lemon zest, and a hint of spice create a lively flavor profile. Cooking is straightforward: shrimp are lightly seasoned and cooked in butter and olive oil, then tossed with pasta and a silky sauce made with lemon juice and white wine. Fresh parsley adds a herbaceous finish. Ready in just 30 minutes, it's an easy, vibrant Italian-American meal perfect for a quick dinner.
The way butter hits hot garlic and lemon is something I wish I could bottle. My first attempt at this dish came on a Tuesday when I needed something that felt fancy but actually took twenty minutes. That sauce has saved more weeknight dinners than I care to count.
I made this for my sister last month when she was having a particularly rough week at work. She took one bite, put down her fork, and said this was exactly what she needed. Sometimes pasta really is the answer.
Ingredients
- Large shrimp: Buy them already peeled and deveined to save yourself ten minutes of prep work
- Spaghetti or linguine: Long strands catch the sauce better than short pasta shapes
- Garlic: Fresh minced cloves make all the difference here
- Lemon: Both zest and juice are essential for that bright punch
- Red pepper flakes: Even just a pinch adds depth without overwhelming heat
- Butter and olive oil: The combo prevents butter from burning while adding richness
- White wine or broth: This deglazes the pan and builds the sauce base
- Fresh parsley: Adds a pop of color and fresh flavor at the end
Instructions
- Get your pasta water going first:
- Salt it generously because this is your only chance to season the pasta itself
- Prep the shrimp while you wait:
- Pat them completely dry with paper towels so they sear instead of steam
- Cook the pasta:
- Reserve that half cup of starchy water before draining, it is liquid gold for the sauce
- Sear the shrimp:
- Work in batches if needed so they are not crowded in the pan
- Build the garlic butter base:
- Watch carefully because garlic can go from fragrant to burnt in seconds
- Add the lemon and wine:
- Scrape up those browned bits from the bottom of the pan with a wooden spoon
- Bring it all together:
- Toss everything in the skillet and add pasta water gradually until glossy
- Finish with parsley:
- Serve right away while the sauce is still silky and clings to every strand
Save to Pinterest This has become my default date night dinner at home. Something about twirling pasta on a fork just makes conversations flow easier.
Making It Your Own
Sometimes I swap in spinach or cherry tomatoes that need using up. The sauce is forgiving enough to handle small additions.
Worth The Splurge
Good quality butter really shines here. I keep a European style butter specifically for dishes where butter is the star.
Timing Tips
Have everything prepped before you start cooking because this moves fast once the heat is on.
- Mince your garlic while the pasta water boils
- Measure out your wine and lemon juice ahead of time
- Keep that pasta water warm in a measuring cup
Save to Pinterest Hope this brings as many quick, lovely dinners to your table as it has to mine.
Recipe FAQs
- → What type of pasta works best for this dish?
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Spaghetti or linguine are ideal as they hold the sauce well, but any long pasta can be substituted.
- → Can I adjust the heat level in this dish?
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Yes, red pepper flakes can be increased or omitted based on your preferred spice tolerance.
- → Is it necessary to use white wine in the sauce?
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White wine adds bright acidity, but you can substitute chicken broth or vegetable stock if preferred.
- → How should I prepare the shrimp for optimal flavor?
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Pat shrimp dry and lightly season with salt and pepper before sautéing to achieve a nice sear and enhanced taste.
- → What garnishes complement this dish?
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Fresh parsley, lemon wedges, and optionally a sprinkle of Parmesan add freshness and depth to the dish.
