Lemon Garlic Butter Shrimp (Print Version)
Succulent shrimp sautéed in lemon garlic butter, combined with angel hair pasta for a light, flavorful dish.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces angel hair pasta
→ Sauce & Aromatics
03 - 4 tablespoons unsalted butter, divided
04 - 2 tablespoons olive oil
05 - 5 garlic cloves, minced
06 - 1 teaspoon crushed red pepper flakes
07 - Zest of 1 lemon
08 - 3 tablespoons fresh lemon juice
09 - 1/2 cup dry white wine or chicken broth
10 - 1/4 cup fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Lemon wedges
13 - Additional chopped parsley
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Pat the shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
04 - In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
05 - Pour in the white wine or chicken broth, scraping up any browned bits from the bottom. Stir in the lemon zest and juice. Simmer for 2–3 minutes to reduce slightly.
06 - Return the shrimp to the skillet along with the cooked pasta. Add the remaining 2 tablespoons of butter and chopped parsley. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
07 - Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately, garnished with lemon wedges and extra parsley.
# Expert Tips:
01 -
- Restaurant quality elegance in thirty minutes flat
- The sauce clings to every strand like a warm embrace
02 -
- Overcooked shrimp become rubbery, watch closely
- Pasta water is your secret weapon for silky sauce consistency
03 -
- Room temperature shrimp cook more evenly
- Zest your lemon before juicing, its much easier