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Weeknight • Seafood

Speedy Lemon Garlic Butter Shrimp Pasta

This vibrant shrimp pasta comes together in a flash, perfect for a light and flavorful weeknight meal.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Lemon Garlic Butter Shrimp Pasta

Craving something quick, bright, and utterly delicious? This Lemon Garlic Butter Shrimp Pasta is your answer! It's super simple, uses pantry staples, and delivers a burst of fresh flavors that'll make you feel like a culinary pro without the fuss.

Ingredients

Yield: 4 servings

Main

  • 8 oz linguine or spaghetti
  • 1 tbsp olive oil
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup unsalted butter
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for a kick)

Preparation

  1. Step 1

    Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

  2. Step 2

    While pasta cooks, heat olive oil in a large skillet or pan over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from pan and set aside.

  3. Step 3

    In the same skillet, add minced garlic and cook for 30 seconds until fragrant (do not brown). Pour in white wine or chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 1-2 minutes.

  4. Step 4

    Stir in butter and lemon juice until butter is melted and sauce is slightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if using.

  5. Step 5

    Add cooked pasta and shrimp to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in fresh parsley.

  6. Step 6

    Serve immediately, garnished with extra parsley if desired.

Tips

  • Don't overcook the shrimp! They cook very quickly and can become rubbery.
  • A good quality dry white wine (like Sauvignon Blanc or Pinot Grigio) adds depth, but chicken broth works beautifully too.
  • Always reserve pasta water – it's liquid gold for emulsifying sauces and making them silky smooth.

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