Lemon Garlic Butter Shrimp Pasta (Print View)

Shrimp sautéed in lemon-garlic butter tossed with angel hair pasta for a fresh, flavorful dish.

# Ingredient List:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces angel hair pasta

→ Sauce & Aromatics

03 - 4 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon crushed red pepper flakes

→ Fresh Herbs

08 - 1/4 cup flat-leaf parsley, chopped

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Lemon wedges, for serving
11 - Freshly grated Parmesan, optional

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining; set pasta aside.
02 - Meanwhile, pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil. Add shrimp and cook 1-2 minutes per side, until just pink and opaque. Remove shrimp to a plate and cover loosely.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in garlic and cook for 30 seconds, until fragrant but not browned.
05 - Add lemon zest, juice, and red pepper flakes, scraping any browned bits from the pan.
06 - Return shrimp to the skillet. Add drained pasta and half the parsley. Toss well to combine, adding reserved pasta water as needed to create a silky sauce.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with remaining parsley, lemon wedges, and Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a nice Italian restaurant
  • The sauce is incredibly forgiving and clings beautifully to angel hair
  • Leftovers reheat surprisingly well for a seafood dish
02 -
  • Overcooked shrimp becomes rubbery and sad so watch them closely and remove from heat the moment they turn pink
  • The pasta water is your secret weapon for creating a silky emulsified sauce
  • Garlic burns faster than you think so keep it moving once it hits the pan
03 -
  • Room temperature shrimp cook more evenly so take them out of the fridge 15 minutes before cooking
  • A microplane makes the lightest work of lemon zest without hitting the bitter white pith underneath
  • If the sauce breaks dont panic, a splash more pasta water usually brings it right back together

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