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Beautiful lemon butter shrimp pasta in a large white bowl, plump pink shrimp on spaghetti glistening with butter sauce, lemon zest and fresh parsley garnish, bright and appetizing
Sarah Mitchell

15-Minute Lemon Butter Shrimp Pasta

Some nights you need dinner on the table fast, but you refuse to sacrifice flavor. That's exactly when I reach for this lemon butter shrimp pasta.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1/4 cup reserved pasta water
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Grated Parmesan for serving

Method
 

  1. Cook the spaghetti in salted boiling water according to package directions. Reserve 1/4 cup pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet over medium-high heat.
  3. Add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook 2 minutes per side until pink and curled. Remove and set aside.
  4. Add the garlic to the same pan and cook for 30 seconds until fragrant.
  5. Pour in the lemon juice and pasta water. Let it simmer for 1 minute, scraping up any brown bits.
  6. Add the drained pasta to the skillet and toss to coat in the sauce. Add the lemon zest.
  7. Return the shrimp to the pan and toss everything together.
  8. Serve immediately with fresh parsley and grated Parmesan.

Notes

Don't overcook the shrimp — they continue cooking in the residual heat of the pasta. Pasta water is the secret ingredient here. The starch helps the sauce cling to the noodles perfectly. Angel hair works great too if you want an even faster cook time.