Lemon Garlic Butter Shrimp (Printable)
Shrimp sautéed in lemon garlic butter, tossed with delicate angel hair pasta for a light, flavorful dish.
# Ingredient List:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces angel hair pasta
→ Sauce & Aromatics
03 - 4 tablespoons unsalted butter, divided
04 - 2 tablespoons olive oil
05 - 5 garlic cloves, minced
06 - 1 teaspoon crushed red pepper flakes
07 - Zest of 1 lemon
08 - 3 tablespoons fresh lemon juice
09 - 1/2 cup dry white wine or chicken broth
10 - 1/4 cup fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Lemon wedges
13 - Additional chopped parsley
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Pat the shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
04 - In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
05 - Pour in the white wine or chicken broth, scraping up any bits from the bottom. Stir in the lemon zest and juice. Simmer for 2–3 minutes to reduce slightly.
06 - Return the shrimp to the skillet along with the cooked pasta. Add the remaining 2 tablespoons of butter and chopped parsley. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with lemon wedges and extra parsley.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Leftovers reheat beautifully for lunch the next day
02 -
- Overcooked rubbery shrimp cannot be saved, so remove them the moment they turn pink
- That reserved pasta water is your secret weapon for a restaurant style sauce
03 -
- Room temperature shrimp cook more evenly than cold straight from the fridge
- Finish with a drizzle of really good olive oil right before serving