Lemon Butter Shrimp Pasta

Lemon Butter Shrimp Pasta is a bright, flavorful dish that’s easy to whip up on a weeknight. The combination of buttery shrimp, tangy lemon, and fresh parsley makes this a refreshing yet comforting meal.

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 oz spaghetti or linguine
• 0 salt
• 1 tbsp unsalted butter
• 16 lb large shrimp peeled and deveined
• 0 salt
• 0 black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 0.25 tsp red pepper flakes optional
• 1 lemon zest and juice
• 0.25 cup pasta water
• 12 oz spaghetti or linguine
• 16 lb large shrimp peeled and deveined
• 0.5 cup Parmesan cheese
• 0.25 cup fresh parsley chopped
• 0 salt
• 0 black pepper
• 0 lemon extra wedges
• 0 Parmesan cheese additional for topping
• 0 fresh parsley additional for topping

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
2. While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant. Stir in the lemon zest and juice, and cook for another minute. Add the reserved pasta water and stir to combine, creating a light sauce.
4. Add the cooked pasta to the skillet, tossing to coat the noodles in the lemon butter sauce. Return the shrimp to the skillet and toss everything together. Sprinkle with Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper if needed.
5. Serve the pasta hot, with extra lemon wedges on the side for squeezing. Top with more Parmesan cheese and parsley if desired.