Lemon Garlic Butter Shrimp (Print Version)

Tender shrimp in lemon-garlic butter sauce with angel hair pasta creates a bright, elegant main dish.

# What You'll Need:

→ Pasta

01 - 10 oz angel hair pasta
02 - 1 tbsp salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp red pepper flakes

→ Sauce

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 4 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 3 tbsp lemon juice from 1 large lemon
12 - 1/4 cup dry white wine
13 - 2 tbsp chopped fresh parsley
14 - Extra lemon wedges for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water, then drain and set aside.
02 - Pat the shrimp completely dry with paper towels. Season evenly with salt, black pepper, and red pepper flakes if using.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque throughout. Transfer to a plate and cover loosely.
04 - Return the skillet to medium heat and add remaining butter and olive oil. Add minced garlic and sauté for 30 seconds until fragrant, taking care not to brown or burn it.
05 - Stir in lemon zest, lemon juice, and white wine. Use a wooden spoon to scrape up any browned bits from the bottom. Simmer for 1 to 2 minutes until slightly reduced.
06 - Return the shrimp to the skillet. Add the drained pasta and toss gently with tongs to coat everything in the sauce. Add reserved pasta water a tablespoon at a time if needed to achieve a silky consistency.
07 - Stir in fresh parsley. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately in warmed bowls with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Angel hair catches every drop of that lemon butter so each bite is perfectly coated
  • You can have the entire dish on the table in under 30 minutes start to finish
02 -
  • Overcooked shrimp becomes rubbery and tough, so pull them from heat the moment they turn pink
  • The reserved pasta water is your secret weapon for transforming melted butter into a silky emulsified sauce
  • Garlic burns faster than you think, 30 seconds is all it needs to bloom without bitterness
03 -
  • Room temperature shrimp cooks more evenly than cold straight from the fridge
  • Microplane your lemon zest to avoid bitter white pith in your silky sauce
  • Have all ingredients prepped before you start cooking, everything moves fast once the heat is on

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