Garlic Butter Shrimp with Lemon Pasta (Weeknight Favorite)

A fast, flavorful pasta dish: tender shrimp in a garlic‑butter pan sauce brightened with lemon and tossed with spaghetti. Ready in about 20–25 minutes, it’s a reliable weeknight winner.

Recipe details

• Serves: 2–3
• Prep time: 10 minutes
• Cook time: 10–15 minutes
• Total time: 20–25 minutes

Ingredients

For the pasta

• 8 oz (225 g) spaghetti, linguine, or bucatini
• 1 tbsp kosher salt (for the pasta water)

For the shrimp & sauce

• 1 lb (450 g) shrimp, peeled and deveined (medium–large, tail‑on or off)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked or sweet paprika (optional)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, thinly sliced or minced (about 1½ tbsp)
• 1/3 cup dry white wine or low‑sodium chicken broth
• 1 lemon, zested and juiced (about 2–3 tbsp juice)
• 1/4 tsp red pepper flakes (optional, adjust to taste)
• 2 tbsp chopped fresh parsley or basil
• 1/4 cup freshly grated Parmesan, plus extra for serving

Equipment

• Large pot for pasta
• Large skillet (10–12 inch)
• Tongs or slotted spoon
• Microplane or zester

Instructions

1. Cook the pasta

1. Bring a large pot of water to a rolling boil. Add 1 tbsp salt.
2. Add the pasta and cook until al dente — usually 1–2 minutes less than package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.

2. Prep the shrimp

1. Pat the shrimp dry with paper towels — this helps them brown.
2. Toss shrimp with 1 tsp salt, 1/2 tsp pepper, and paprika if using.

3. Sear the shrimp

1. Heat a large skillet over medium‑high heat. Add 2 tbsp olive oil and let it shimmer.
2. Add shrimp in a single layer (work in two batches if necessary). Cook until pink and just opaque, about 1–2 minutes per side depending on size. Remove shrimp to a plate and set aside.

4. Make the garlic‑butter pan sauce

1. Reduce heat to medium. In the same skillet, add 3 tbsp butter. When melted, add garlic and cook until fragrant and just starting to color, about 30–45 seconds — don’t let it burn.
2. Add white wine or broth and scrape up any browned bits from the pan. Let the liquid reduce for 1–2 minutes.
3. Stir in lemon zest, lemon juice, red pepper flakes (if using), and 1/4 cup pasta water to loosen the sauce.

5. Finish the dish

1. Return the shrimp to the skillet to warm through, then add the drained pasta. Toss or use tongs to combine, adding more reserved pasta water as needed to reach a silky, glossy sauce that coats the pasta — usually 1–2 tbsp more.
2. Stir in chopped parsley and 1/4 cup Parmesan. Taste and adjust seasoning with more salt, pepper, or lemon juice.

6. Serve

1. Divide between bowls and finish with additional Parmesan, a few grinds of black pepper, and a small pat of butter or a drizzle of good olive oil if desired.

Tips for success

• Dry the shrimp well. Moist shrimp steam instead of sear.
• Don’t overcook shrimp. Remove them as soon as they’re opaque; they continue to cook slightly in the sauce.
• Use pasta water. The starchy water helps the sauce cling to the noodles and creates a silky finish.
• Swap the wine. If you prefer not to cook with wine, use low‑sodium chicken or vegetable broth.
• Make it creamier. Stir in 2–3 tbsp heavy cream with the pasta water before adding the pasta.

Variations

• Swap shrimp for sliced chicken breast or thigh (cook through, then slice).
• Add vegetables such as baby spinach, cherry tomatoes, or asparagus — toss them in the pan for a minute or two until just wilted or tender.
• For a garlic‑rich punch, increase garlic to 6 cloves and add a sprinkle of toasted breadcrumbs for crunch.

Make‑ahead & storage

• Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
• Shrimp doesn’t freeze well in this dish; for longer storage, freeze the pasta and sauce without shrimp, then add freshly cooked shrimp when reheating.

Quick timeline for busy nights

• Start the pasta water, prep shrimp and garlic while water heats, cook pasta, sear shrimp while pasta cooks, make sauce, combine — all within 20–25 minutes.

Approximate nutrition (per serving)

• Calories: 520
• Protein: 34 g
• Fat: 20 g
• Carbohydrates: 46 g

Enjoy a bright, comforting bowl of garlic butter shrimp with lemon pasta — simple, satisfying, and perfect for a weeknight supper.