Lemon Butter Shrimp Pasta Lite (Print Version)

Vibrant pasta with sautéed shrimp in lemon-garlic butter. Fresh, light, and perfect for quick weeknight dining.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 8 ounces angel hair pasta

→ Sauce

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons extra virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon red pepper flakes
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 1/4 cup fresh flat-leaf parsley, finely chopped
11 - Lemon wedges for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Stir in garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, juice, red pepper flakes, salt, and pepper. Stir to combine, scraping up any browned bits from the skillet.
06 - Add drained pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed to achieve a silky texture.
07 - Return shrimp to the skillet, toss gently to combine, and heat through for 1 minute.
08 - Remove from heat. Sprinkle with fresh parsley. Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • It tastes expensive but comes together in the time it takes to boil pasta and sauté shrimp.
  • The lemon butter sauce clings to every strand without feeling heavy or rich.
  • You can make it with pantry staples and whatever fresh herbs you have on hand.
  • Cleanup is minimal—just one pot and one skillet.
02 -
  • Don't skip drying the shrimp—wet shrimp steam instead of sear, and you lose that golden edge.
  • Reserve pasta water before draining—its starch helps the sauce cling and creates a velvety texture you can't replicate with plain water.
  • Cook garlic just until fragrant, not brown—burnt garlic turns bitter and will haunt the whole dish.
03 -
  • Use a large enough skillet so the shrimp aren't crowded—overcrowding steams them instead of giving you a golden sear.
  • Zest the lemon before you juice it—it's nearly impossible to zest a juiced lemon half.
  • Taste the sauce before adding the pasta and adjust salt or lemon—it should be bold enough to season all those noodles.
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