Save My neighbor knocked on the door one Tuesday evening holding a bag of shrimp from the fish market, asking if I could help her use them before they went bad. We stood in my tiny kitchen, neither of us with a plan, and somehow this lemon butter pasta came together in under half an hour. The garlic sizzled, the lemon zest perfumed the air, and by the time we twirled the first forkful, we both knew this was going to become a regular thing. Sometimes the best recipes are born from spontaneity and a little friendly panic.
I made this for my family the first warm evening of spring, and we ate it on the back porch with the windows open. My daughter kept asking why it smelled so good, and my husband went back for seconds before I even sat down. The lemon wedges on the side became a little ritual—everyone squeezing extra juice over their plate, competing for the last shrimp. It became our unofficial welcome-to-spring meal, and now I can't make it without thinking of that evening and the way the breeze carried the scent of parsley and butter through the house.
Ingredients
- Large shrimp, peeled and deveined: The star of the dish, shrimp cook in minutes and soak up the lemony butter beautifully. Make sure they're patted dry so they get a nice sear instead of steaming in the pan.
- Angel hair pasta: This delicate pasta is perfect for light sauces because it twirls easily and doesn't overpower the shrimp. If you can't find it, spaghetti or linguine work just as well.
- Unsalted butter: Butter gives the sauce its silky richness and helps the garlic bloom without burning. I always use unsalted so I can control the seasoning myself.
- Olive oil: Adding olive oil to the butter keeps it from browning too fast and adds a subtle fruity note that complements the lemon.
- Garlic cloves, minced: Fresh garlic is non-negotiable here. It should smell sweet and fragrant, not burnt, so watch it closely in the pan.
- Lemon zest and juice: The zest brings bright, floral notes while the juice adds tang. Together, they make the whole dish sing.
- Red pepper flakes: Just a pinch gives a gentle warmth that balances the butter and lemon without making it spicy.
- Fresh parsley, finely chopped: This isn't just garnish, it adds a fresh, grassy contrast that cuts through the richness and makes every bite feel alive.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the angel hair until it's just al dente, with a slight bite. Don't forget to save half a cup of that starchy pasta water before draining—it's your secret weapon for a silky sauce.
- Prep the shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully and won't make the pan watery.
- Sear the shrimp:
- Heat olive oil and butter in a large skillet over medium-high heat, then lay the shrimp in a single layer without crowding. Cook for 1 to 2 minutes per side until they turn pink and opaque, then remove them to a plate so they don't overcook.
- Build the sauce:
- Lower the heat to medium and add the remaining oil and butter to the same skillet. Toss in the minced garlic and stir for about 30 seconds until it smells sweet and nutty, not brown.
- Add the lemon and seasoning:
- Stir in the lemon zest, juice, red pepper flakes, salt, and pepper, scraping up any tasty browned bits stuck to the pan. This is where the sauce comes alive.
- Toss the pasta:
- Add the drained angel hair to the skillet and toss it around until every strand is coated in that buttery lemon goodness. If it looks dry, splash in a little reserved pasta water to make it glossy and smooth.
- Bring it together:
- Return the shrimp to the skillet and toss everything gently for about a minute to heat through. You want the shrimp warm and the pasta perfectly saucy.
- Finish and serve:
- Pull the skillet off the heat, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side. The extra squeeze of lemon at the table makes all the difference.
Save One night, I made this for a friend going through a rough week, and she sat at my kitchen counter in silence for the first few bites. Then she looked up and said it tasted like hope. I've never forgotten that. Food has this way of reaching people when words can't, and this bright, simple pasta somehow carries comfort in every lemony, garlicky bite.
Choosing Your Shrimp
Fresh shrimp from the seafood counter will always taste better, but frozen works beautifully if you thaw them properly in the fridge overnight. Look for shrimp labeled wild-caught if you can, and make sure they smell like the ocean, not fishy or sour. I like using large shrimp because they're easier to handle and have a meatier bite, but medium shrimp work too if that's what you have on hand. The key is not to overcook them—pull them from the heat the moment they turn opaque and curl into a loose C shape.
Making It Your Own
This recipe is wonderfully flexible and loves a little improvisation. If you want more depth, add a splash of dry white wine after the garlic and let it simmer down before adding the lemon. A handful of baby spinach or arugula tossed in at the end wilts into the pasta and adds color and nutrition. You can also swap the parsley for fresh basil or dill if that's what's growing in your garden. Some nights I add halved cherry tomatoes for a pop of sweetness, and other times I keep it exactly as written because simplicity is its own kind of magic.
Serving and Storing
This pasta is best eaten hot and fresh, straight from the skillet to the plate. Leftovers can be stored in an airtight container in the fridge for up to two days, but the pasta will soak up the sauce and the shrimp can get a bit chewy when reheated. If you do reheat, add a splash of olive oil or a little extra lemon juice to bring it back to life. I like to serve this with a simple green salad and crusty bread to soak up every last drop of that lemony butter.
- Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a restaurant-worthy meal at home.
- If you're feeding kids, go easy on the red pepper flakes and let them squeeze their own lemon at the table.
- Double the recipe if you're feeding a crowd—it scales beautifully and disappears fast.
Save This dish reminds me that weeknight cooking doesn't have to be boring or complicated to feel special. Every time I make it, I'm grateful for how something so simple can taste so bright and alive.
Recipe Q&A
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw completely and pat dry with paper towels before cooking to ensure a golden sear and proper texture.
- → What pasta can substitute for angel hair?
Spaghetti, linguine, or thin fettuccine are excellent alternatives. They'll hold the sauce beautifully while maintaining the light character of the dish.
- → How do I prevent rubbery shrimp?
Cook shrimp only 1-2 minutes per side until they turn pink and opaque. Overcooking toughens them, so monitor closely and remove from heat immediately.
- → Can I make this dairy-free?
Substitute butter with olive oil or use dairy-free butter alternative. The sauce will still be delicious with the garlic and lemon providing plenty of flavor.
- → What wine pairs well with this dish?
A crisp dry white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and shrimp beautifully. Add a splash to the sauce after sautéing garlic for depth.
- → How much pasta water should I reserve?
Reserve about 1/2 cup of starchy pasta water. Use it gradually to achieve a silky sauce consistency without making the dish watery.