Lemon Garlic Butter Shrimp Pasta (Print View)
Tender shrimp in lemon-garlic butter with angel hair pasta for a bright, flavorful dish.
# Ingredient List:
→ Pasta
01 - 10 oz angel hair pasta
02 - 1 tbsp salt, for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes, optional
→ Sauce
07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 4 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 3 tbsp fresh lemon juice, from 1 large lemon
12 - 1/4 cup dry white wine, optional
13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges, for serving
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, pat shrimp dry with paper towels. Season evenly with salt, black pepper, and red pepper flakes if using.
03 - Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer to a plate.
04 - Add remaining butter and olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant but not browned.
05 - Stir in lemon zest, lemon juice, and wine if using, scraping up browned bits from the pan. Simmer 1 to 2 minutes until slightly reduced.
06 - Return shrimp to skillet, add drained pasta, and toss gently to coat. Add reserved pasta water as needed for a silky consistency. Stir in parsley, adjust seasoning, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- This dish comes together faster than takeout delivery and tastes like you planned it for days
- The sauce clings to every strand of pasta in a way that makes you close your eyes on the first bite
02 -
- Overcooked shrimp turn rubbery within seconds of passing perfect doneness, so pull them early and trust carryover cooking
- The pasta water you reserve should look slightly cloudy and starchy, not clear, or it will thin rather than emulsify your sauce
03 -
- Buy frozen shrimp and thaw them slowly in the refrigerator for better texture than most fresh counter shrimp
- Zest the lemon before juicing it, as a squeezed lemon is nearly impossible to zest cleanly