Lemon Garlic Butter Shrimp (Printable)

Bright lemon-garlic butter shrimp paired with delicate angel hair pasta for a quick, flavorful dish.

# Ingredient List:

→ Pasta

01 - 10 oz angel hair pasta
02 - 1 tbsp salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes

→ Sauce

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 4 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 3 tbsp fresh lemon juice
12 - 1/4 cup dry white wine
13 - 2 tbsp chopped fresh parsley
14 - Extra lemon wedges for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - Pat the shrimp dry and season with salt, pepper, and red pepper flakes.
03 - In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
04 - In the same skillet, add remaining butter and olive oil. Add garlic and sauté for 30 seconds until fragrant, but not browned.
05 - Stir in lemon zest, lemon juice, and wine, scraping up any browned bits. Simmer for 1-2 minutes to reduce slightly.
06 - Return shrimp to the skillet, add drained pasta, and toss gently to combine. If needed, add reserved pasta water a little at a time for a silky sauce. Stir in parsley, adjust seasoning with salt and pepper, and serve immediately with extra lemon wedges.

# Expert Tips:

01 -
  • Restaurant quality results in just 30 minutes with ingredients you probably have on hand
  • The lemon butter sauce creates that silky coating that makes restaurant pasta so addictive
  • Shrimp cook so quickly that this feels fancy without actually being complicated
02 -
  • Dry shrimp thoroughly with paper towels before cooking or they will steam instead of getting that beautiful golden sear
  • Garlic can go from fragrant to burnt in seconds, so watch it closely and have your liquids ready to add immediately
  • The reserved pasta water is your secret weapon for creating that glossy, emulsified sauce that coats every strand
03 -
  • Add a handful of baby spinach or cherry tomatoes during the final toss for extra color and nutrients
  • Make it gluten free by swapping in your favorite GF pasta, though the sauce timing stays the same

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