You know those nights when you want something fancy but don’t have the energy? That’s exactly when my lemon butter pasta with shrimp saves the day. I discovered this recipe during my college days when my roommate and I were broke but craving something that tasted luxurious. The magic happens in under 30 minutes – just butter, garlic, bright lemon, and sweet shrimp dancing together with pasta. Now it’s my go-to when I need a meal that feels special without the fuss. Trust me, once you try the way the lemon zest makes everything pop, you’ll be hooked too.

Why You’ll Love This Lemon Butter Pasta with Shrimp

This dish is a total game-changer for weeknights, and here’s why:

• Quick & easy: Ready in 25 minutes flat—faster than takeout!
• Bursting with flavor: The combo of buttery shrimp, garlic, and zesty lemon tastes like a fancy restaurant meal.
• Minimal cleanup: One skillet + one pot = less time scrubbing pans.
• Versatile: Swap in what you’ve got—frozen shrimp, gluten-free pasta, or extra veggies.
• Impressive yet simple: Looks gourmet but requires zero fancy skills. (Your secret’s safe with me.)

Seriously, it’s the kind of recipe you’ll scribble on a sticky note because you’ll make it *that* often.

Ingredients for Lemon Butter Pasta with Shrimp

Gather these simple ingredients – I promise you probably have most already:

• 8 oz pasta (linguine or spaghetti work best – trust me on this)
• 1 lb shrimp, peeled and deveined (size 31/40 is perfect)
• 3 tbsp butter (the real stuff, no substitutes!)
• 2 cloves garlic, minced finely (more if you’re feeling bold)
• 1 lemon, both juiced (about 3 tbsp) and zested
• 1/4 cup fresh parsley, chopped (pack it lightly when measuring)
• Salt and pepper to taste (I use about 1/2 tsp salt to start)
• 1/4 tsp red pepper flakes (optional but oh-so-good)

Ingredient Notes & Substitutions

Life happens – here’s how to adapt when needed:

Pasta: Any long noodle works in a pinch. Gluten-free? Use your favorite GF spaghetti – just watch the cook time.

Shrimp: Frozen works great! Thaw overnight in fridge or quick-thaw in cold water. Pre-cooked? Add at the end just to warm through.

Lemon: Bottled juice in emergencies, but fresh makes ALL the difference in this dish.

Parsley: Dried works (use 1 tbsp) but fresh brings that bright pop of color and flavor.

One non-negotiable? The butter. Margarine just won’t give you that rich, silky sauce we’re after.

How to Make Lemon Butter Pasta with Shrimp

Okay, let’s get cooking! This comes together so fast you’ll want everything prepped and ready before you start. Here’s how I do it:

1. Cook the pasta: Boil your noodles in salted water (like the sea!) until al dente – usually 1 minute less than the package says. Drain but save 1/2 cup of that starchy pasta water – trust me, it’s liquid gold for the sauce.
2. Sizzle the garlic: Melt butter in a large skillet over medium heat. Add garlic and cook just 30 seconds until fragrant – any longer and it’ll burn. (I’ve learned this the hard way!)
3. Cook the shrimp: Add shrimp in a single layer. Cook 2 minutes per side until they turn pink and opaque – don’t overcrowd or they’ll steam instead of sear. Flip when the bottoms turn orange.
4. Bring it all together: Reduce heat to low. Stir in lemon juice, zest, and red pepper flakes. Toss in pasta and parsley, adding splashes of reserved pasta water until the sauce clings beautifully to each strand.
5. Season to perfection: Taste and adjust with salt, pepper, or more lemon zest. The flavors should pop but stay balanced.

That’s it! Serve immediately while it’s piping hot. The whole process takes less time than waiting for pizza delivery.

Tips for Perfect Lemon Butter Pasta

• Reserve that pasta water! The starch helps emulsify the sauce so it coats every noodle.
• Zest first, then juice – it’s way easier to zest a whole lemon.
• For extra depth, deglaze the pan with 1/4 cup white wine after cooking shrimp (let it reduce by half before adding lemon).
• Shrimp cook FAST – pull them off heat when they’re still slightly underdone as they’ll keep cooking in the hot pasta.
• Love garlic? Double it, but add half at the end to keep that fresh punch.

Serving Suggestions for Lemon Butter Pasta with Shrimp

This pasta shines as the star of the show, but here’s how I love to round out the meal:

• Garlic bread – because you can never have too much garlic or butter! I like to rub toasted baguette slices with fresh garlic right before serving.
• Simple arugula salad with lemon vinaigrette – the peppery greens cut through the rich pasta perfectly.
• Roasted asparagus or broccolini – toss with olive oil and lemon zest while the pasta cooks.

For wine? A crisp Pinot Grigio or Sauvignon Blanc matches the lemon beautifully. If you’re feeling fancy, Prosecco makes it feel like a celebration!

Storing and Reheating Lemon Butter Pasta

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, my trick is to add a splash of water or extra butter to bring back that luscious creaminess. Gently warm it in a skillet over medium-low heat—microwaving makes the shrimp rubbery. Trust me, it tastes nearly as good as fresh if you revive it this way. (Though let’s be honest—it’s best devoured immediately!)

Lemon Butter Pasta with Shrimp Nutrition

While this dish isn’t health food, it’s a balanced meal with lean protein, carbs, and good fats. Nutritional values vary based on your specific ingredients, but it’s naturally lower in calories than creamy pasta dishes. The fresh lemon gives you a vitamin C boost too – almost makes you feel virtuous about that butter!

FAQs About Lemon Butter Pasta with Shrimp

Got questions? I’ve got answers from years of making this dish on repeat:

• Can I use precooked shrimp? Absolutely! Just add them at the very end to warm through – any longer and they’ll turn rubbery.
• How can I make it spicier? Double the red pepper flakes or add a pinch while cooking the garlic for more heat. My friend Mike adds diced jalapeños – wild card!
• What’s the best pasta type? Long noodles like linguine or spaghetti are classic, but fettuccine works great too. The key is using something that’ll hold onto that luscious sauce.
• Can I make it ahead? The shrimp is best cooked fresh, but you can prep the garlic, lemon, and parsley beforehand to save time.
• Why does my sauce look dry? You probably needed more pasta water! That starchy liquid is the magic glue that brings everything together.

Try this recipe tonight and share your results in the comments – I’d love to hear your twists on it!

Lemon Butter Pasta with Shrimp: 25-Minute Magic You’ll Crave

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A simple and delicious lemon butter pasta with shrimp, perfect for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (linguine or spaghetti)
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat butter in a large skillet over medium heat.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Add shrimp and cook for 2-3 minutes per side until pink.
5. Stir in lemon juice, zest, and red pepper flakes.
6. Toss in cooked pasta and parsley. Mix well.
7. Season with salt and pepper to taste.
8. Serve immediately.

Notes

• Use fresh lemon juice for the best flavor.
• Adjust red pepper flakes for desired spiciness.
• Add a splash of pasta water if the dish seems dry.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 recipe
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg

Keywords: lemon butter pasta, shrimp pasta, quick dinner