Lemon Butter Shrimp Pasta Lite

Last Tuesday hit that specific kind of chaos where everyone's hungry but nobody wants heavy food. I threw this together in twenty minutes, and the way bright lemon hit that buttery garlic made the whole kitchen feel instantly lighter. My roommate actually stopped scrolling on her phone and came to investigate what smelled so incredible.

My friend Sarah came over recently, recovering from a brutal week at work, and I made this for her. She literally paused mid-bite, eyes closed, and said this was exactly what she didnt know she needed. Sometimes the simplest dishes hit the hardest.

Ingredients

• Large shrimp: Buying peeled and deveined saves precious minutes on weeknights though Ive learned patting them completely dry prevents that rubbery texture nobody wants
• Angel hair pasta: Delicate strands catch the light sauce perfectly though any thin pasta works in a pinch
• Butter: Unsalted gives you control over seasoning and creates that velvety richness that makes restaurant pasta so addictive
• Olive oil: The butter needs this partner to prevent burning and adds that fruity backbone
• Garlic: Four cloves might seem aggressive but trust me they mellow beautifully in the butter
• Lemon: Both zest and juice are nonnegotiable for that bright punch that cuts through the richness
• Red pepper flakes: Even a tiny whisper adds warmth that makes everything else pop more
• Fresh parsley: Dont skip this finishing touch it adds color and a fresh herbal note that wakes up the whole dish

Instructions

Get your pasta water going first:

That salted water needs time to boil and the pasta takes the longest so start it before anything else

Prep your shrimp while waiting:

Pat those beauties thoroughly dry with paper towels and hit them with a light seasoning of salt and pepper

Sear the shrimp until golden:

Heat a tablespoon each of butter and olive oil over mediumhigh heat then arrange shrimp in a single layer and let them develop a gorgeous pink color about 1 to 2 minutes per side before setting them aside

Build that garlic butter base:

Drop the heat to medium and add the remaining butter and oil then toss in your minced garlic watching carefully as it turns fragrant in just 30 seconds

Create the bright buttery sauce:

Stir in the lemon zest juice red pepper flakes salt and pepper making sure to scrape up any browned bits from the bottom those little nuggets are pure flavor

Bring it all together:

Add your cooked pasta right into the skillet tossing to coat every strand and splash in some of that reserved pasta water if the sauce needs loosening up

Finish with the shrimp:

Gently fold those beautiful seared shrimp back into the pasta letting everything warm through for just a minute then kill the heat

Serve it up:

Scatter fresh parsley across the top and bring extra lemon wedges to the table because some people love that extra acidic hit

Pin This

This recipe became my goto after a particularly rough breakup when I needed something nurturing but not devastating. The first time I made it for myself I realized food could actually be comfort without being complicated.

Making It Your Own

Sometimes I throw in a splash of dry white wine after sautéing the garlic letting it bubble down for a minute. It adds this subtle depth that makes people wonder what your secret ingredient is though they rarely guess its just wine.

Pasta Permutations

Angel hair is my first choice because those delicate strands practically drink up the sauce but linguine or spaghetti work perfectly fine. The thicker the pasta the more sauce youll want to keep things nicely coated.

Light It Up

On days when I want something slightly lighter I dial back the butter to two tablespoons and bump up the olive oil. It still feels luxurious but sits a bit easier knowing I made that tiny tweak.

• Keep some extra lemon wedges handy because brightness at the end transforms everything
• Dont walk away from the garlic once it hits the pan burned garlic ruins everything instantly
• Have your ingredients prepped before you start because this comes together fast once the heat is on

Pin This

Theres something about a steaming bowl of lemon butter pasta that makes even a random Tuesday feel like a proper occasion. Hope this brings some brightness to your table too.

Recipe FAQ

→ How do I prevent rubbery shrimp?

Cook shrimp just until they turn pink and opaque, which takes 1-2 minutes per side. Overcooking toughens them quickly. Remove from heat as soon as they change color and finish cooking in the residual heat when combined with pasta.

→ Can I prepare this ahead of time?

This dish is best served immediately after cooking. However, you can prep ingredients in advance—peel shrimp, mince garlic, chop parsley, and zest lemon up to a few hours ahead. Keep everything refrigerated until ready to cook.

→ What's the best substitute for angel hair pasta?

Spaghetti or linguine work wonderfully as alternatives. Both have similar cooking times and will hold the silky sauce equally well. Choose based on your preference—linguine offers a heartier bite, while spaghetti provides a delicate texture similar to angel hair.

→ How can I make this lighter?

Reduce butter to 2 tablespoons and increase olive oil to 3 tablespoons. You can also use half the butter and add a splash of dry white wine for depth of flavor without extra fat. The lemon juice provides brightness that compensates for reduced butter.

→ Is this suitable for dietary restrictions?

This is naturally pescatarian. For gluten-free diets, use gluten-free pasta. For dairy-free, substitute butter with olive oil or dairy-free butter alternative. Always verify shellfish and wheat allergies, as this contains both shrimp and wheat pasta.

→ Why should I reserve pasta water?

Pasta water contains starch that helps emulsify the sauce, creating a silky coating on the noodles. A splash of this starchy water mixed with butter and lemon juice creates a luxurious, clinging sauce rather than one that pools at the bottom of the pan.