Lemon Garlic Butter Shrimp (Print View)
Shrimp cooked in lemon-garlic butter sauce with angel hair pasta, offering a bright and flavorful meal.
# Ingredient List:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined
→ Pasta
02 - 12 oz angel hair pasta
→ Aromatics & Flavor
03 - 4 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 5 garlic cloves, minced
06 - Zest of 1 lemon
07 - Juice of 1 large lemon (about 3 tbsp)
08 - 1/4 tsp crushed red pepper flakes (optional)
→ Fresh Herbs
09 - 2 tbsp fresh parsley, chopped
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Lemon wedges, for serving
12 - Additional parsley, for garnish
# 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 water, then drain and set aside.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, melt 2 tbsp butter with olive oil. Add shrimp in a single layer. Cook for 1–2 minutes per side, until pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, lower heat to medium. Add remaining 2 tbsp butter and minced garlic. Sauté for 1 minute until fragrant, but not browned.
05 - Add lemon zest, lemon juice, and red pepper flakes. Stir, then return shrimp to the skillet.
06 - Add cooked pasta to the skillet, tossing gently to coat. If needed, add reserved pasta water, a little at a time, until sauce reaches desired consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with lemon wedges and extra parsley.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a favorite Italian restaurant
- Angel hair coats beautifully in the lemon butter, making every bite sing with bright flavor
02 -
- Overcooked shrimp turns rubbery and sad, so watch closely and remove them the moment they turn pink
- The pasta water is crucial—that starch helps emulsify the butter and lemon into a silky sauce
03 -
- Dry your shrimp thoroughly for the best sear
- Zest your lemon before juicing—it is so much easier that way