Lemon Butter Garlic Shrimp Pasta
This is a fast, luxurious pasta dish featuring tender shrimp in a creamy lemon butter garlic sauce. It comes together in under 30 minutes, making it perfect for a cozy weeknight dinner or an easy date night at home. The flavors meld beautifully, and it reheats wonderfully for leftovers.
- Prep Time: 10min
- Cook Time: 15min
- Total Time: 25min
- Yield: 4 servings 1x
- Category: dinner
- Method: sauteing
- Cuisine: Italian
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces dried pasta (linguine, fettuccine, or spaghetti)
- 4 tablespoons unsalted butter, divided
- 4-5 large garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- Pat shrimp dry and season with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.
- Reduce heat to medium. Add remaining 3 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Cook for 30-60 seconds until fragrant.
- Pour in white wine and lemon juice. Simmer for 2-3 minutes, scraping up any browned bits from the pan.
- Reduce heat to low. Stir in heavy cream and lemon zest. Warm for a minute, then gradually whisk in grated Parmesan until melted. Add a splash of reserved pasta water if sauce is too thick.
- Add the drained pasta to the skillet with the sauce. Toss until coated. Gently fold in the cooked shrimp and half the parsley. Toss again, adding more pasta water as needed for a silky sauce.
- Serve immediately, garnished with remaining parsley and extra Parmesan.
Notes
Do not overcook the shrimp. Always reserve pasta water to help emulsify the sauce. For a lighter version, use half-and-half and olive oil. Add vegetables like spinach or peas with the shrimp.
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 3
- Sodium: 800
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 32
- Cholesterol: 280