Lemon Butter Shrimp Pasta Lite

The smell of butter and garlic hitting a hot skillet still stops me in my tracks every single time. I used to think restaurant-quality pasta was out of reach for weeknight cooking, until a friend showed me how simple it could be. Now this lemon butter shrimp pasta has become my go-to when I want something that feels special without the fuss. The way the bright citrus cuts through that rich butter sauce just works magic on tired Tuesday evenings.

Last summer my sister came over after a rough week at work and I made this for her. She took one bite and actually went quiet for a full minute, which never happens. There is something about the combination of tender shrimp and that bright, buttery sauce that just makes people pause and appreciate what is on their plate.

Ingredients

• Large shrimp: I have learned that buying frozen shrimp in bulk and thawing them myself saves so much money, just pat them completely dry before cooking to get a nice sear
• Angel hair pasta: This delicate pasta cooks quickly and its thin texture really lets that lemon butter sauce coat every single strand
• Butter and olive oil: The combination is crucial, butter gives that rich flavor while olive oil prevents the butter from burning over higher heat
• Garlic: Fresh minced garlic makes all the difference here, jarred garlic just does not have that punch you need for the sauce
• Lemon: Both the zest and juice are non-negotiable, the zest holds all those aromatic oils while the juice provides the acidity
• Red pepper flakes: Even just a tiny pinch adds this subtle warmth that balances the bright lemon and rich butter beautifully
• Fresh parsley: Do not skip this, it adds a fresh, grassy note that cuts through all that richness

Instructions

Get the pasta going first:

Drop your angel hair into boiling salted water and cook it until it has that perfect al dente bite, which usually means a minute or two less than the package says

Prep your shrimp:

While the pasta cooks, use paper towels to get those shrimp as dry as possible and give them a light seasoning of salt and pepper

Sear the shrimp:

Heat a tablespoon each of butter and olive oil in your large skillet until it shimmers, then add the shrimp in a single layer and let them develop that gorgeous pink color for about 2 minutes per side

Build the sauce base:

Pull the shrimp out and turn the heat down to medium, then add your remaining butter and olive oil along with the minced garlic, letting it get fragrant for just 30 seconds

Add the bright flavors:

Stir in the lemon zest, juice, red pepper flakes, salt, and pepper, making sure to scrape up any browned bits from the bottom of the pan because that is where the flavor lives

Bring it all together:

Toss your cooked pasta right into the skillet, adding a splash of that reserved pasta water if the sauce looks too thick

Final assembly:

Gently fold the shrimp back in and let everything warm through for just a minute, then finish with fresh parsley and serve immediately

Save

This dish has become my default when friends cancel plans at the last minute but I still want to treat myself to something wonderful. There is something so satisfying about twirling perfect pasta around your fork and getting that hit of bright, buttery sauce in every single bite.

Making It Your Own

I have discovered that this sauce base is incredibly forgiving and welcomes all kinds of additions. Sometimes I toss in baby spinach or arugula at the very end for some extra greens. Other times I add cherry tomatoes that burst in the heat and create this beautiful, slightly sweet contrast to the tangy lemon.

Wine Pairing

A crisp Sauvignon Blanc or Pinot Grigio works beautifully here, echoing those bright lemon notes while cutting through the butter. The acid in the wine really helps refresh your palate between bites. If you prefer red, a light Pinot Noir can work if you do not mind it clashing a bit with the citrus.

Storage and Reheating

This pasta keeps surprisingly well in the refrigerator for up to two days, though the shrimp can get a bit tough if you are not careful with reheating. The best approach I have found is to gently warm it in a skillet with a tiny splash of water or olive oil.

• The pasta will absorb the sauce as it sits, so you may need to add another squeeze of lemon and a drizzle of olive oil when reheating
• Avoid the microwave if you can because it tends to make the shrimp rubbery and unevenly heats the delicate sauce
• This recipe is best enjoyed fresh, so I recommend making only what you will eat in one sitting

Save

There is something deeply comforting about a pasta dish that manages to be both light and luxurious at the same time. I hope this recipe finds its way into your regular rotation the way it has into mine.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead. Cook pasta and rinse with cold water to prevent sticking. Sauté shrimp and store separately. Reheat gently, tossing everything together just before serving with a splash of pasta water to revive the sauce.

→ What pasta substitutes work well?

Spaghetti, linguine, or fettuccine make excellent alternatives. For gluten-free needs, try brown rice pasta or chickpea pasta. The lighter sauce coats delicate strands best, so avoid thick shapes like penne or rigatoni.

→ How do I prevent shrimp from becoming rubbery?

Pat shrimp completely dry before cooking, which helps them sear rather than steam. Cook just 1-2 minutes per side over medium-high heat until they turn pink and opaque. Remove immediately—residual heat will finish cooking them.

→ Can I add vegetables to this dish?

Spinach, asparagus, or cherry tomatoes complement beautifully. Add spinach to wilt in the sauce during step 6, or sauté asparagus with the garlic. Cherry tomatoes can be halved and added with the lemon juice for a burst of sweetness.

→ Is there a dairy-free alternative?

Replace butter with additional olive oil or vegan butter substitute. The lemon and garlic provide plenty of flavor, so the dish remains delicious. For extra richness, a splash of coconut milk works well in the sauce.

→ How can I adjust the lemon flavor?

Start with half the lemon juice, taste, and add more gradually. Too much acid can overpower delicate shrimp. Lemon zest packs concentrated flavor without acidity—add extra zest if you prefer a brighter taste without increasing tartness.