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Lemon Butter Shrimp Pasta Recipe

Lemon Butter Shrimp Pasta

iamwinfred
This Lemon Butter Shrimp Pasta is a fast, restaurant-quality dinner that comes together in under 30 minutes. Plump, juicy shrimp are seared to golden perfection, then tossed with linguine in a silky, garlicky lemon butter sauce made with white wine, fresh lemon juice, and lemon zest. It's bright and buttery without being heavy — the kind of dish that tastes like it took hours but requires almost no effort at all.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • Large skillet or sauté pan 12-inch recommended
  • Large pot For boiling pasta
  • Colander For draining pasta
  • Cutting board and sharp knife
  • Microplane or citrus zester For lemon zest
  • Citrus juicer
  • Tongs or pasta fork
  • Measuring cups and spoons
  • Small bowl For prepping shrimp

Ingredients
  

  • 1 lb raw shrimp 450g, peeled and deveined, 16/20 or 21/25 count, large
  • 12 oz linguine or spaghetti 340g
  • 4 tbsp unsalted butter divided
  • 2 tbsp extra virgin olive oil
  • 6 garlic cloves minced
  • 1/2 cup dry white wine 120ml; Pinot Grigio or Sauvignon Blanc recommended
  • 1/3 cup fresh lemon juice 80ml; about 2 large lemons
  • 1 tsp lemon zest from approximately 1 large lemon
  • 1/2 tsp red pepper flakes optional, for heat
  • 1/2 tsp salt plus more for pasta water
  • 1/4 tsp black pepper
  • 1/4 cup Parmesan cheese freshly grated; plus more for serving
  • 1/4 cup fresh parsley roughly chopped

For Garnish

  • lemon slices optional, for serving

Instructions
 

  • Thaw shrimp fully under cold running water if frozen, then peel and devein. Pat completely dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.
  • Use a Microplane to zest 1 tsp of lemon zest from the lemons first, then cut and juice them to yield 1/3 cup of fresh lemon juice. Set both aside in a small bowl.
  • Bring a large pot of water to a rolling boil, salt generously, and cook linguine according to package directions until al dente. Before draining, reserve 1/2 cup of starchy pasta water, then drain and set aside — do not rinse.
  • Heat the skillet over medium-high heat, add 1 tbsp butter and 1 tbsp olive oil, then cook the shrimp in a single layer for 1-2 minutes per side until pink and just opaque. Transfer to a plate and set aside.
  • Reduce heat to medium, add the remaining 1 tbsp olive oil to the same skillet, then add the minced garlic and red pepper flakes. Stir constantly for 30-45 seconds until fragrant and just golden.
  • Pour in the white wine and scrape up any browned bits from the pan. Let simmer for 2-3 minutes, stirring occasionally, until reduced by about half.
  • Add the lemon juice and lemon zest, stir to combine, then add the remaining 3 tbsp of butter one tablespoon at a time, stirring continuously after each addition until the sauce is glossy and emulsified. Season with remaining salt and pepper.
  • Add the drained pasta to the skillet and toss with tongs until every strand is coated. Add reserved pasta water a few tablespoons at a time if the sauce is too thick.
  • Return the seared shrimp to the pan along with any collected juices, fold gently into the pasta, then sprinkle in the freshly grated Parmesan and toss to incorporate.
  • Divide among warm bowls, top with fresh chopped parsley and lemon slices, and serve immediately with extra Parmesan on the side.

Notes

  • Dry the shrimp thoroughly: Patting shrimp completely dry before searing is the single most important tip — moisture prevents a proper golden sear and leads to rubbery, steamed shrimp.
  • Don't overcook the shrimp: Pull shrimp from the heat when they form a loose "C" shape and are just barely opaque through. They'll finish warming in the sauce. A tight "O" shape means they're overcooked.
  • Save your pasta water: The starchy pasta water is essential for emulsifying the sauce and helping it cling to the pasta. Don't skip this step.
  • Mount the butter slowly: Add the butter one tablespoon at a time while stirring constantly. This technique creates a glossy, cohesive sauce rather than a greasy, broken one.
  • No wine? No problem: Substitute an equal amount of low-sodium chicken broth plus an extra squeeze of lemon juice if you prefer to cook without wine.
  • Use fresh lemon juice only: Bottled lemon juice has a flat, slightly metallic taste that will noticeably affect the quality of this sauce. Fresh lemons are essential here.
  • Grate your own Parmesan: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Freshly grated melts seamlessly into the sauce for the best texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth. Freezing is not recommended as the shrimp texture suffers significantly.
  • Make it creamy: Stir in 1/4 cup of heavy cream after the wine reduces for a richer, more indulgent sauce variation.
  • Pasta swap: Spaghetti, fettuccine, angel hair, or bucatini all work beautifully in place of linguine. For a gluten-free version, use your favorite rice-based or chickpea pasta.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 58gProtein: 34gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 680mgPotassium: 380mgFiber: 3gSugar: 2gVitamin A: 12IUVitamin C: 28mgCalcium: 10mgIron: 18mg
Keyword 30 minute pasta dinner, easy weeknight pasta, lemon butter shrimp pasta, lemon garlic shrimp, shrimp pasta recipe
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