Lemon Butter Shrimp Pasta Lite

The first time I made this shrimp pasta, I was running late for a dinner party and completely forgot to thaw the shrimp properly. I panicked, threw them in a bowl of cold water, and somehow everything turned out better than planned. The pasta ended up perfectly coated in that bright, buttery sauce, and my friends kept asking for the recipe. Now it's become my go-to when I want something that looks impressive but actually comes together in under 30 minutes.

Last summer, my sister came over completely exhausted from work, and I made this for her. She took one bite, closed her eyes, and said this was exactly what she needed. The fresh brightness just wakes up your whole palate, and the shrimp stays so tender. Something about the combination feels comforting without being heavy, perfect for those nights when you want real food but nothing too complicated.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp makes all the difference here, and keeping them sizable means they stay juicy instead of rubbery
• 8 oz angel hair pasta: This delicate pasta cooks quickly and its fine texture holds onto that light lemon butter sauce beautifully
• 3 tbsp unsalted butter: Using unsalted lets you control the seasoning, and cutting it into small pieces helps it melt evenly into the sauce
• 2 tbsp olive oil: This prevents the butter from burning and adds that lovely Italian base flavor
• 4 garlic cloves, minced: Fresh garlic is nonnegotiable here, it blooms so quickly in the hot fat and fills your whole kitchen
• 1 large lemon, zest and juice: Both zest and juice give you that full lemon brightness, and microplane zest incorporates seamlessly into the sauce
• 1/4 tsp red pepper flakes: Just a whisper of heat that makes everything else pop without actually being spicy
• 1/4 cup fresh parsley, finely chopped: This adds such a fresh finish and makes the whole dish look like it came from a nice restaurant

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook the angel hair until al dente, then drain while saving half a cup of that starchy water

Prep your shrimp while the pasta cooks:

Pat those shrimp completely dry with paper towels and give them a light seasoning of salt and pepper

Sear the shrimp until perfectly pink:

Heat one tablespoon each of oil and butter in a large skillet over mediumhigh heat, then cook shrimp in a single layer for just one to two minutes per side

Build that aromatic sauce base:

Reduce heat to medium, add the remaining oil and butter, then stir in garlic for thirty seconds until your kitchen smells amazing

Add all the bright flavors:

Stir in the lemon zest, juice, red pepper flakes, salt, and pepper, scraping up any browned bits from the bottom

Bring everything together:

Add the pasta to the skillet and toss it like your life depends on it, adding a splash of pasta water if it needs silkiness

Finish and serve immediately:

Return the shrimp to the pan, toss gently for one minute, then sprinkle with parsley and serve with extra lemon wedges

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This pasta has become my absolute favorite thing to make when I need to feel like I have my life together. There's something so satisfying about pulling together something this elegant in such a short amount of time, and the way the lemon perfume fills the kitchen just feels like self care.

Making It Your Own

I've learned that adding a splash of dry white wine right after sautéing the garlic adds this lovely depth that takes it to the next level. The alcohol cooks off completely but leaves behind this subtle complexity that makes people wonder what your secret ingredient is. Sometimes I'll add a handful of baby spinach at the end just to wilt it, which adds color and makes me feel slightly virtuous.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts right through the butter while complementing the lemon. For sides, I love serving this with a simple arugula salad dressed in just olive oil and more lemon juice. The peppery greens balance the rich pasta perfectly, and it keeps the meal feeling light and fresh.

Storage and Reheating

This dish is honestly best eaten immediately, but if you do have leftovers, store everything in an airtight container for up to two days. When reheating, add a tiny splash of water and warm gently over low heat, tossing constantly to prevent the sauce from separating. The shrimp might toughen up slightly, but that bright lemon flavor will still sing.

• Never reheat shrimp on high heat or they will become rubbery
• Adding a fresh squeeze of lemon when reheating wakes everything back up
• Consider storing pasta and shrimp separately if you plan to meal prep this

Save

I hope this becomes one of those recipes you keep coming back to, the kind that feels like an old friend every time you make it.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15 minutes. Pat them very dry with paper towels before cooking to ensure they sear rather than steam.

→ What pasta alternatives work well?

Linguine, fettuccine, or spaghetti make excellent substitutes if angel hair isn't available. For gluten-free options, try brown rice pasta or chickpea pasta—the buttery lemon sauce coats these beautifully.

→ How do I prevent the sauce from separating?

Keep the heat at medium when making the sauce—high heat can cause butter to break. Add the pasta water gradually while tossing to create an emulsion. The starch from the pasta water helps bind everything together into a silky coating.

→ Can I make this ahead of time?

This dish tastes best when served immediately, but you can prep components in advance. Cook and refrigerate the pasta tossed in olive oil, store the cooked shrimp separately, and make the sauce fresh when ready to serve—reheat gently over low heat.

→ What wines pair well with this pasta?

A crisp Pinot Grigio or Sauvignon Blanc complements the lemon flavors beautifully. For red wine lovers, a light Pinot Noir works without overpowering the delicate shrimp. The same dry white wine used in the sauce makes an excellent pairing choice.

→ How can I make this dish lighter?

Reduce the butter to 2 tablespoons and increase olive oil to 3 tablespoons. You can also use half-and-half instead of some butter, or add extra lemon juice for brightness without additional fat. The shrimp provide plenty of protein, keeping it satisfying.