Lemon Butter Shrimp Pasta Lite (Print)

Fresh shrimp sautéed in zesty lemon-garlic butter over tender angel hair pasta. A light, vibrant dish perfect for quick weeknight dining.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 8 oz angel hair pasta

→ Sauce

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon red pepper flakes, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 1/4 cup fresh parsley, finely chopped
11 - Lemon wedges for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Stir in garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, juice, red pepper flakes if using, salt, and pepper. Stir to combine, scraping up any browned bits from the pan.
06 - Add drained pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed for a silky texture.
07 - Return shrimp to the skillet, toss gently to combine, and heat through for 1 minute.
08 - Remove from heat. Sprinkle with fresh parsley. Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The lemon cuts through the butter in a way that feels indulgent but never heavy.
  • Shrimp cook so quickly you can have dinner on the table before anyone gets impatient.
  • It uses ingredients you probably already have, except maybe the shrimp.
02 -
  • Don't skip drying the shrimp, I learned this the hard way when my first batch turned gray and rubbery instead of golden and tender.
  • Reserve that pasta water before you drain, I've forgotten twice and had to add plain water which just doesn't bind the sauce the same way.
  • Pull the shrimp out of the pan early, they'll finish cooking when you toss them back in and overcooking turns them into little erasers.
03 -
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic, it blooms their heat and adds a deeper, smokier flavor.
  • Use a Microplane for the lemon zest and stop before you hit the bitter white pith, you want just the fragrant yellow oils.
  • If you want to make this feel fancier, add a splash of dry white wine after the garlic and let it reduce by half before adding the lemon, it adds a subtle complexity that's hard to put your finger on but impossible to forget.
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