Lemon Garlic Butter Shrimp (Printable View)
Succulent shrimp in lemon garlic butter sauce with al dente pasta for a bright, flavorful meal.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Aromatics & Flavorings
03 - 4 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tbsp freshly squeezed lemon juice
06 - 1/4 tsp red pepper flakes (optional)
→ Fats
07 - 4 tbsp unsalted butter, divided
08 - 2 tbsp olive oil
→ Other
09 - 1/4 cup dry white wine or chicken broth
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
13 - Freshly grated Parmesan, optional
# Cooking Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry with paper towels. Season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and the olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Reduce heat to medium. Add remaining 3 tbsp butter to the skillet along with the garlic and red pepper flakes. Sauté for 1 minute until fragrant (do not brown garlic).
05 - Add the lemon zest, lemon juice, and white wine (or broth), scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
06 - Return shrimp (and juices) to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta. Remove from heat. Stir in chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately with lemon wedges and grated Parmesan if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Perfect for when you want comfort food that still feels light and bright
02 -
- Overcooked shrimp become rubbery, so pull them from heat as soon as they turn pink
- The pasta water is essential for emulsifying the butter into a proper sauce
03 -
- Room temperature shrimp cook more evenly than cold ones from the fridge
- A splash of pasta water can fix a broken sauce in seconds