Lemon Garlic Butter Shrimp

The first time I made this dish, I was rushing to get dinner on the table before a movie started with friends. I ended up accidentally using double the garlic because I was distracted, and everyone ended up loving the punchy flavor so much that it became my standard approach.

Last summer, my neighbor smelled the garlic butter wafting through our shared wall and actually knocked on my door to ask what I was making. We ended up eating together on her patio with a bottle of wine she brought over, turning a solo dinner into one of those perfect spontaneous nights.

Ingredients

• Large shrimp: I buy them already peeled and deveined to save time, but pat them completely dry or they wont sear properly
• Spaghetti or linguine: Whatever shape you prefer, though the long strands really catch that buttery sauce beautifully
• Garlic: Freshly minced is nonnegotiable here, jarred garlic never develops that sweet mellow flavor when sautéed
• Lemon: Both zest and juice create layers of brightness, so dont skip either component
• Red pepper flakes: Even if youre sensitive to heat, a tiny pinch wakes up the whole dish without overwhelming it
• Butter and olive oil: The oil prevents the butter from burning over high heat while giving you that rich finish
• White wine or broth: This deglazes the pan and adds depth, though the alcohol cooks off completely
• Fresh parsley: Use flat leaf Italian parsley if you can find it, it has much better flavor than the curly variety

Instructions

Get your pasta water going first:

Salt the water generously, almost like seawater, because this is your only chance to season the pasta itself

Cook the pasta until al dente:

Before draining, scoop out about half a cup of the starchy cooking water and set it aside for later sauce magic

Prep your shrimp:

Pat them completely dry with paper towels and season with just salt and pepper, because theyll pick up plenty of flavor from the sauce

Sear the shrimp:

Heat one tablespoon of butter with the olive oil in a large skillet over medium-high heat, then add shrimp in a single layer and cook for just one to two minutes per side until pink and opaque

Start the aromatic base:

Remove the shrimp and reduce the heat to medium, then add the remaining butter along with the garlic and red pepper flakes, cooking for one minute until fragrant but not browned

Build the sauce:

Add the lemon zest, lemon juice, and wine or broth, using your spoon to scrape up any browned bits from the bottom, then let it simmer for two minutes

Bring it all together:

Return the shrimp along with any accumulated juices to the pan, add the drained pasta, and toss everything together while adding splashes of the reserved pasta water until the sauce coats each strand beautifully

Finish and serve:

Remove from heat, stir in the fresh parsley, adjust the seasoning if needed, and serve immediately with lemon wedges and Parmesan on the side

Save

This pasta became my go to date night dish early in our marriage because it feels fancy enough for a celebration but comes together quickly enough that we arent hangry waiting to eat. Now my daughter asks for it specifically on her birthday, which might be the highest compliment a recipe can receive.

Getting The Perfect Sear

The most common mistake with shrimp is overcrowding the pan, which drops the temperature and causes them to release water. Work in batches if necessary and give each shrimp plenty of room to make contact with the hot surface.

Wine Selection Tips

Use a dry white wine you would actually drink, because the flavor concentrates as it reduces. Pinot Grigio and Sauvignon Blanc both work beautifully, though a crisp dry Chenin Blanc can add lovely floral notes.

Make It Your Own

This recipe adapts beautifully to whatever you have on hand or need to accommodate. I have served it with everything from angel hair to fettuccine, and each variation brings something slightly different to the table.

• Try adding cherry tomatoes in the last two minutes of sauce reduction for bursts of sweetness
• Substitute spinach or arugula in place of some pasta for a lighter version
• For extra richness, finish with an additional tablespoon of cold butter right before serving

Save

There is something so satisfying about a recipe that comes together this quickly yet feels this special. I hope it becomes one of those recipes you turn to again and again.

Recipe FAQ

→ How can I prevent the shrimp from overcooking?

Cook the shrimp on medium-high heat for only 1–2 minutes per side until they turn pink and opaque. Removing them promptly avoids toughness.

→ What type of pasta works best with this dish?

Spaghetti or linguine are ideal as they hold the lemon garlic butter sauce well and create a harmonious texture with the shrimp.

→ Can I make this dish spicier?

Yes, increasing the red pepper flakes adds a pleasant heat without overpowering the bright citrus flavors.

→ What can be used as a broth substitute?

Dry white wine can be used to add acidity and depth, enhancing the sauce’s flavor in place of broth.

→ Is it important to reserve pasta water?

Yes, reserved pasta water helps to loosen the sauce and bind it to the pasta, resulting in a silky, well-coated dish.