Whip up this vibrant and utterly delicious Lemon Garlic Butter Shrimp Pasta for a weeknight dinner that feels like a special occasion. Tender shrimp are tossed with perfectly cooked spaghetti in a bright, zesty lemon garlic butter sauce, creating a dish that’s both satisfying and incredibly flavorful. It’s a truly magical meal that comes together in under 30 minutes.
This simple yet elegant pasta dish features plump, juicy shrimp bathed in a luscious garlic butter sauce kissed with fresh lemon and a hint of spice, served over tender spaghetti for a perfectly balanced bite.
Recipe Details
- Flavor Profile: Bright, garlicky, buttery, zesty, with a touch of warmth.
- Texture: Tender shrimp, slightly firm pasta, smooth sauce.
- Total Active Time: Approximately 25 minutes.
- Difficulty: Easy. Perfect for beginners and experienced cooks alike.
What You’ll Need
This delightful pasta dish hinges on a few key components: succulent large shrimp, your favorite spaghetti, a generous amount of garlic, rich unsalted butter, and the bright zing of fresh lemon. The pasta water plays a crucial role in creating a luscious sauce that clings beautifully to every strand of pasta.
Ingredient Notes
- Shrimp – Opt for large shrimp, about 21/25 count per pound, for the best texture and flavor. Peeling and deveining them beforehand will save you time.
- Baking Soda – A little baking soda in the shrimp marinade might seem unusual, but it helps create a more tender, succulent texture when cooked, similar to what you might find in restaurant-style stir-fries.
- Reserved Pasta Water – Don’t skip this! The starchy water is the secret to a silky, emulsified sauce that beautifully coats the pasta.
- Unsalted Butter – Using unsalted butter gives you more control over the final saltiness of the dish.
- Lemon – Fresh lemon zest adds a beautiful floral aroma, while the juice provides that essential bright, tangy counterpoint to the rich butter sauce.
- Flat-Leaf Italian Parsley – Freshly minced parsley adds a pop of color and a lovely fresh herbaceous note.
Add-ins and Substitutions
While this lemon garlic butter shrimp pasta is wonderfully satisfying as is, feel free to add a handful of cherry tomatoes, halved, along with the garlic for a burst of sweetness and color. For a touch of heat, you can add a pinch more crushed red pepper flakes. If you prefer a different pasta shape, linguine or fettuccine would also work beautifully.
How to Make Lemon Garlic Butter Shrimp Pasta
This quick and delightful pasta comes together with just a few simple steps, ensuring a flavorful meal in no time.
- Prepare the Shrimp: In a medium bowl, combine your large shrimp with 1/2 teaspoon baking soda, 1/4 teaspoon crushed hot red pepper flakes, 1/4 teaspoon black pepper, and 1/2 teaspoon Diamond Crystal Kosher salt. Stir everything together well and let it sit for about 10 minutes. This little soak makes a big difference in the shrimp’s tenderness.
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook it until it’s just about a minute shy of being perfectly tender. Before draining, carefully reserve about 2 cups of that starchy pasta water. Then, drain the spaghetti.
- Sauté the Shrimp: While the pasta is cooking, heat 4 tablespoons (60g) of extra virgin olive oil in a large skillet over medium heat. Add the marinated shrimp and cook them for about 3 minutes, just until they turn pink and firm. Once cooked, transfer the shrimp to a separate plate and cover them to keep them warm.
- Infuse the Garlic: Add the sliced garlic to the same skillet (you might need a tiny bit more olive oil if the pan looks dry). Sauté the garlic for 2–3 minutes, until it’s lightly golden and wonderfully fragrant. Be careful not to burn it!
- Create the Sauce: Pour 1/2 cup of the reserved pasta water into the skillet with the garlic. Add the 4 tablespoons (56g) of unsalted butter and the undercooked spaghetti. Toss everything together for about 1 minute, allowing the pasta to absorb that beautiful, garlicky liquid and start to finish cooking.
- Bring it All Together: Add the cooked shrimp back to the skillet. Stir in the 1/4 cup minced flat-leaf Italian parsley, the zest of 1 large lemon, and the juice of that same lemon. Toss everything gently to combine, ensuring the shrimp and pasta are beautifully coated in the sauce.
- Season and Serve: Remove the pan from the heat. Taste and season with additional salt, pepper, and crushed red pepper flakes as needed to reach your desired flavor. If the pasta seems a little too thick or dry, add a splash more of the reserved pasta water until it reaches your preferred consistency. Serve this delectable lemon garlic butter shrimp pasta immediately while it’s warm and inviting.
Pro Tip
Don’t overcook your shrimp! They cook very quickly, and the goal is to have them plump and tender, not rubbery. Cooking them for just a few minutes until they turn pink is perfect, and they’ll finish cooking slightly when tossed back into the hot pasta.
Recipe Tips
- The Pasta Water Magic: Always reserve more pasta water than you think you’ll need. It’s your secret weapon for achieving the perfect sauce consistency.
- Garlic Control: Keep an eye on your garlic as it sautés. Golden brown is delicious, but burnt garlic can turn bitter, so work quickly and adjust your heat as needed.
- Doneness Cues: For the pasta, aiming for “a minute shy of al dente” means it will finish cooking perfectly in the sauce, preventing mushiness.
- Pan Warmth: Ensure your skillet is warm but not screaming hot when you add the shrimp to prevent them from sticking and to ensure even cooking.
- Serving Immediately: This dish is best enjoyed fresh. The sauce will thicken slightly as it sits, so serving right away guarantees the most luscious texture.
FAQs
- Can I use pre-cooked shrimp? While you can, the texture won’t be as good. For the best results, use raw shrimp and cook them as directed. If you must use pre-cooked shrimp, add them at the very end, just to warm through, as they can become tough if overcooked.
- What if I don’t have Diamond Crystal Kosher salt? You can use other types of salt, but be mindful of the conversion. Sea salt or regular table salt will be saltier, so you’ll need less. Start with a smaller amount and adjust to taste.
- Can I make this pasta ahead of time? This dish is truly best enjoyed fresh, as the sauce is delicate and the shrimp are at their peak when just cooked. However, you can cook the pasta and prepare the garlic butter sauce base (without the shrimp) a few hours in advance. Reheat gently and then add the freshly cooked shrimp and lemon juice right at the end.
Serving Suggestions
This vibrant Lemon Garlic Butter Shrimp Pasta pairs wonderfully with a crisp, fresh green salad tossed with a light vinaigrette. Crusty bread is also a delightful accompaniment for sopping up any extra sauce. For a more substantial meal, consider serving it alongside some roasted asparagus or tender-crisp green beans.
Make This Recipe in Advance
While this pasta dish shines brightest when served immediately, some components can be prepped a bit ahead. You can peel and devein the shrimp up to a day in advance and store them in an airtight container in the refrigerator. The garlic can be sliced and stored as well. The parsley can be minced and kept in a small container. However, the pasta and sauce are best made right before serving to ensure optimal texture and flavor.
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Lemon Garlic Butter Shrimp Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Lemon Garlic Butter Shrimp Pasta is a quick, elegant, and comforting weeknight meal bursting with bright, zesty flavors and tender shrimp. The creamy, garlicky sauce coats every strand of spaghetti beautifully.
Ingredients
1 pound (454g) large shrimp (21/25 count)
1/2 teaspoon baking soda
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon Diamond Crystal Kosher salt
1/2 pound (227g) spaghetti
4 tablespoons (60g) extra virgin olive oil
6 cloves garlic (sliced)
2 cups (480g) reserved pasta water (will most likely not need all of it)
4 tablespoons (56g) unsalted butter
1 large lemon (zested and juiced)
1/4 cup minced flat-leaf Italian parsley
salt and pepper (to taste)
Instructions
Combine shrimp with baking soda, red pepper flakes, black pepper, and salt in a bowl. Stir well and let sit for 10 minutes.
Boil salted water in a large pot and cook spaghetti until it is one minute shy of al dente. Reserve about 2 cups of pasta water before draining.
Heat olive oil in a large pan over medium heat. Add the shrimp and cook for about 3 minutes, until pink and firm. Remove shrimp to a plate and cover to keep warm.
Add sliced garlic to the pan and saut for 2-3 minutes until lightly golden, adding a bit more olive oil if needed.
Pour 1/2 cup of the reserved pasta water into the pan. Add butter and the undercooked pasta, tossing for 1 minute until the pasta absorbs the sauce. Add the cooked shrimp, parsley, lemon zest, and lemon juice, then toss to combine.
Remove from heat and season with salt, pepper, and red pepper flakes to your liking. If the pasta seems dry, add a little more pasta water. Serve right away.
Notes
Using large shrimp, about 21/25 count per pound, ensures they cook quickly and remain tender. A small amount of baking soda helps create a wonderfully tender texture.
A classic choice that holds up well to the sauce. You’ll want to cook it just shy of fully tender so it finishes cooking in the sauce.
Freshly sliced garlic is key to building the aromatic base of this dish.
This starchy liquid is liquid gold! It helps emulsify the sauce, making it creamy and binding it beautifully to the pasta.
Both the zest and juice are essential for that vibrant, fresh citrus flavor that cuts through the richness of the butter.
Freshly minced flat-leaf Italian parsley adds a burst of freshness and a lovely green color.
Feel free to toss in some spinach or kale during the last minute of cooking the pasta in the sauce for added color and nutrients. Sautéed mushrooms or asparagus would also be wonderful additions.
If you love a little more heat, increase the crushed red pepper flakes. For a milder dish, you can omit them entirely.
While parsley is classic, a sprinkle of fresh basil or chives would also be lovely.
A generous grating of Parmesan cheese over the finished dish is always a welcome addition for extra savory flavor.
Don’t skip reserving the pasta water! It’s the secret ingredient that makes the sauce silky and helps it cling perfectly to the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Carbohydrates: Estimate based on ingredients
- Protein: Estimate based on ingredients
