Lemon Garlic Butter Shrimp (Print Version)
Succulent shrimp in lemon-garlic butter with delicate angel hair pasta for a bright meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz angel hair pasta
→ Sauce & Aromatics
03 - 4 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 tsp crushed red pepper flakes
→ Fresh Herbs
08 - 1/4 cup flat-leaf parsley, chopped
→ Seasonings
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Lemon wedges, for serving
11 - Freshly grated Parmesan, optional
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining; set pasta aside.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil. Add shrimp and cook 1-2 minutes per side, until just pink and opaque. Remove shrimp to a plate and cover loosely.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in garlic and cook for 30 seconds, until fragrant (do not brown).
05 - Add lemon zest, juice, and red pepper flakes, scraping any browned bits from the pan.
06 - Return shrimp to the skillet. Add drained pasta and half the parsley. Toss well to combine, adding reserved pasta water as needed to create a silky sauce.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with remaining parsley, lemon wedges, and Parmesan if desired.
# Expert Tips:
01 -
- Its ready in under thirty minutes but tastes like something from a nice Italian restaurant
- The lemon butter sauce is velvety and bright without being overly heavy
- Shrimp cooks so quickly that this has become my go-to for weeknight dinner emergencies
02 -
- Overcooked shrimp turns rubbery faster than you can say dinner is ruined, so pull them the second they turn pink
- That reserved pasta water is liquid gold for transforming melted butter into a glossy sauce that clings to every strand
- Garlic burns incredibly fast in butter, so have your lemon juice ready to pour in immediately
03 -
- Room temperature butter melts more evenly, creating a silkier sauce
- Grate your lemon zest before juicing, it's much harder to zest a squeezed lemon