Lemon Garlic Butter Shrimp

The first time I made this shrimp pasta, I was rushing to get dinner on the table before a friend came over. I accidentally dumped in too much lemon juice, but that bright hit of acidity ended up making the whole dish sing. Now I never measure it precisely anymore, just squeeze until it feels right.

Last summer, my neighbor smelled the garlic butter wafting through our open windows and actually knocked on my door to ask what I was cooking. We ended up eating this on her back porch with cheap wine while her kids ran through the sprinkler. Sometimes the best dinner parties happen completely by accident.

Ingredients

• Large shrimp: I learned the hard way that buying frozen shrimp is actually fine, just thaw them completely and pat them dry or they will steam instead of sear
• Spaghetti or linguine: The thin strands catch the butter sauce better than chunkier pasta shapes, and I always cook it one minute less than the package says
• Garlic: Freshly minced is non negotiable here, and keep the pieces small so they melt into the sauce rather than staying chunky
• Lemon zest and juice: Both parts matter, the zest gives aromatic brightness while the juice provides the acidic punch that cuts through the butter
• Unsalted butter: Using unsalted lets you control the seasoning exactly, and dividing it means you get the best sear on the shrimp first
• Olive oil: This prevents the butter from burning at high heat, and I keep the heat medium high to get those golden edges on the shrimp
• Dry white wine or broth: The wine adds complexity but broth works perfectly if you do not keep alcohol in the house
• Fresh parsley: Do not skip this, it adds a fresh herbal note that balances all the rich butter

Instructions

Get your pasta going first:

Drop the pasta into a big pot of well salted boiling water, then set a timer for one minute less than the package directs, because it will finish cooking in the sauce later

Prep the shrimp while water heats:

Pat those shrimp completely dry with paper towels and sprinkle them with salt and pepper, because water on the surface prevents that nice golden sear

Sear the shrimp:

Heat one tablespoon butter with the olive oil in a large skillet over medium high, then add shrimp in one layer and cook just one to two minutes per side until they turn pink and curl slightly

Build the butter sauce:

Turn the heat down to medium, add the remaining butter with garlic and pepper flakes, and let it sizzle for about one minute until your whole kitchen smells amazing

Deglaze the pan:

Pour in the lemon zest, juice, and wine while scraping up all those tasty browned bits from the bottom, then let it bubble for two minutes to reduce slightly

Bring it all together:

Toss the shrimp and pasta into the skillet, adding pasta water a splash at a time until the sauce coats each strand in a glossy emulsion

Finish and serve:

Stir in the parsley, taste and adjust the salt if needed, then plate immediately with lemon wedges and pass the Parmesan at the table

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This recipe became my go to anniversary dinner after my husband mentioned offhandedly that it was his favorite thing I make. Now we do not go out for fancy restaurant meals anymore, we just stay in, open a bottle of wine, and take turns twirling pasta at the island.

Making It Ahead

I have tried prepping everything in advance and something about this dish really suffers from sitting around. The sauce separates and the shrimp toughen up, so I have accepted that this is a cook it and eat it immediately kind of meal. That said, I do mince my garlic and zest my lemon an hour ahead so I am not scrambling once the water boils.

Perfecting That Pan Sauce

The magic happens when you add the pasta water and it emulsifies with the butter into something creamy without any cream. I start with two tablespoons and add more only if the sauce looks greasy or is not coating the pasta. The trick is adding it off the heat and tossing vigorously until the water and butter marry into a glossy sauce that clings to every strand.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly, and I always put extra red pepper flakes on the table for the heat lovers. Crusty bread is not optional because someone will inevitably want to mop up that sauce from the bottom of their bowl. A simple roasted vegetable like broccolini or asparagus also works nicely on the side.

• Keep the wine cold, something bright and acidic like a Pinot Grigio or Sauvignon Blanc mirrors the lemon in the sauce
• Grate the Parmesan fresh if you can, the pre grated stuff has anti caking agents that keep it from melting properly
• Lemon wedges on the side let everyone adjust their own acidity level to taste

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Some dishes are about precision and others are about feeling, and this pasta has always been the latter for me. Trust your senses, and do not be afraid to squeeze that extra lemon half.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Long pasta varieties like spaghetti or linguine hold the sauce well and complement the shrimp texture.

→ Can I adjust the spiciness of this meal?

Yes, adding more red pepper flakes will increase the heat without overpowering the lemon-garlic flavors.

→ How do I prevent the garlic from burning?

Sauté garlic over medium heat just until fragrant, about one minute, to avoid bitterness and retain flavor.

→ What can I use instead of white wine in the sauce?

Dry white wine can be replaced with chicken broth or vegetable stock for a milder, non-alcoholic option.

→ How should the shrimp be prepared before cooking?

Peel and devein large shrimp, then pat dry and season lightly with salt and pepper for the best sautéed texture.