Lemon Garlic Butter Shrimp (Printable Version)

Shrimp sautéed in tangy lemon garlic butter, paired with tender pasta for a quick, mouthwatering dinner.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti or linguine

→ Aromatics & Flavorings

03 - 4 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tbsp freshly squeezed lemon juice
06 - 1/4 tsp red pepper flakes

→ Fats

07 - 4 tbsp unsalted butter, divided
08 - 2 tbsp olive oil

→ Other

09 - 1/4 cup dry white wine or chicken broth
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
13 - Freshly grated Parmesan

# How-To:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp dry with paper towels. Season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and the olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Reduce heat to medium. Add remaining 3 tbsp butter to the skillet along with the garlic and red pepper flakes. Sauté for 1 minute until fragrant (do not brown garlic).
05 - Add the lemon zest, lemon juice, and white wine (or broth), scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
06 - Return shrimp (and juices) to the skillet. Add drained pasta and toss to coat, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
07 - Remove from heat. Stir in chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately with lemon wedges and grated Parmesan if desired.

# Expert Hints:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant that takes reservations
  • That moment when the butter, lemon, and pasta water emulsify into something silky and perfect
  • Leftovers, if they somehow exist, reheat beautifully for lunch the next day
02 -
  • Overcooked shrimp is rubbery and tragic, so remove them the second they turn pink and opaque—they'll finish cooking when you add them back in
  • The pasta water is your secret weapon, starchy and salty and exactly what transforms melted butter into an actual sauce
  • Garlic burns faster than you think it will, probably faster than you've ever experienced garlic burning before
03 -
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge
  • A microplane grater gives you the finest lemon zest without hitting the bitter white pith underneath
  • Finish with a squeeze of fresh lemon right before serving—it wakes up all the flavors

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