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Garlic Butter Shrimp Pasta with Lemon Flavor

A close-up of a plate piled high with Garlic Butter Shrimp Pasta with Lemon Flavor, topped with shrimp and fresh parsley.
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Make this quick and flavorful shrimp pasta featuring a rich garlic butter sauce brightened with fresh lemon juice and zest. This recipe cooks fast enough for a weeknight meal.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 12 ounces linguine or fettuccine pasta
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to low. Add the remaining 4 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Stir in the lemon juice and lemon zest.
  7. Add the drained pasta to the skillet. Toss to coat. Add the reserved pasta water, a few tablespoons at a time, until a light sauce forms that coats the pasta.
  8. Return the cooked shrimp to the skillet. Toss gently to combine and heat through for about 30 seconds.
  9. Stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.

Notes

  • Do not overcook the shrimp; they cook very quickly and become tough if left on the heat too long.
  • Use fresh lemon juice and zest for the best bright flavor. Bottled juice changes the taste.
  • If you prefer a slightly creamier sauce without adding heavy cream, use a bit more pasta water and toss vigorously to emulsify the butter and starch.

Nutrition

Find it online: https://cookerycourier.com/garlic-butter-shrimp-pasta-with-lemon-flavor/