f you’re looking for a quick and flavorful seafood dinner, this Lemon Garlic Butter Shrimp Pasta is the perfect recipe. Tender shrimp are sautéed in a rich garlic butter sauce with fresh lemon juice, then tossed with angel hair pasta, spinach, and Parmesan cheese for a light yet satisfying meal. It’s elegant enough for guests but easy enough for a busy weeknight.
Why You’ll Love This Recipe
This Lemon Garlic Butter Shrimp Pasta is packed with bright, fresh flavors that come together in less than 30 minutes. The combination of buttery garlic shrimp, zesty lemon, and delicate angel hair pasta creates a restaurant-quality dish with minimal effort. It’s family-friendly, simple to prepare, and uses everyday ingredients that deliver incredible results.
Ingredients
- 1½ pounds jumbo or large shrimp, peeled and deveined
- 16 ounces angel hair pasta
- 5 to 6 cloves garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- Juice from 2 lemons
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Fill a large pot with water and bring it to a boil.
- Add the angel hair pasta and cook according to package directions until tender, about 5 to 7 minutes.
- Reserve 1 cup of pasta water before draining the pasta. Set the pasta water aside.
- Drain the pasta and keep warm.
- Pat the shrimp dry with paper towels.
- Mash the garlic with a pinch of salt using a mortar and pestle, or finely mince it.
- Heat the olive oil and butter in a large nonstick skillet over high heat.
- Arrange the shrimp in a single layer in the skillet.
- Cook for 1 to 2 minutes until the shrimp begin turning pink.
- Move the shrimp slightly to one side and add the garlic to the skillet.
- Flip the shrimp and cook for another minute.
- Squeeze the lemon juice over the shrimp.
- Cover the skillet and cook for 2 to 3 minutes until the shrimp are fully cooked.
- Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium.
- Add the spinach and 1 cup of reserved pasta water to the skillet.
- Cover and cook for about 1 minute until the spinach wilts.
- Add the cooked pasta, Parmesan cheese, and shrimp back to the skillet.
- Toss everything together until evenly coated in the lemon garlic butter sauce.
- Garnish with fresh parsley and serve immediately.
Tips & Tricks
- Use fresh lemon juice for the brightest flavor.
- Avoid overcooking shrimp, as they can become rubbery.
- Freshly grated Parmesan melts better and provides a richer taste.
- Add red pepper flakes for a subtle spicy kick.
- Substitute spinach with kale or arugula if preferred.
- For a richer sauce, add an extra tablespoon of butter before serving.
- Reserve extra pasta water to adjust the consistency of the sauce if needed.
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American Seafood
Difficulty: Easy
Dietary Notes: Pescatarian-Friendly
Notes
- Large shrimp and jumbo shrimp both work well in this recipe.
- Angel hair pasta can be replaced with spaghetti, linguine, or fettuccine.
- Serve with garlic bread, a fresh green salad, or roasted vegetables.
- Extra Parmesan cheese can be sprinkled on top before serving.
Nutrition (Approximate Per Serving)
Calories: 480
Protein: 33g
Carbohydrates: 42g
Fat: 19g
Fiber: 2g
Sugar: 2g
Sodium: 540mg
FAQ
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before cooking for the best texture.
What pasta works best for Lemon Garlic Butter Shrimp Pasta?
Angel hair pasta is traditional for this recipe, but spaghetti, linguine, or fettuccine are excellent alternatives.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but leftovers can be stored and reheated successfully.
How do I know when shrimp are cooked?
Shrimp are fully cooked when they turn pink and opaque with a slightly curled shape.
Can I add vegetables to this dish?
Absolutely. Cherry tomatoes, asparagus, zucchini, or broccoli pair wonderfully with the lemon garlic flavors.
Can I make it gluten-free?
Yes. Simply use your favorite gluten-free pasta.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid overheating the shrimp.
Similar Recipes
Lemon Garlic Butter Shrimp Pasta
Ingredients
- 1½ pounds jumbo or large shrimp peeled and deveined
- 16 ounces angel hair pasta
- 5 to 6 cloves garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- Juice from 2 lemons
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Fill a large pot with water and bring it to a boil.
- Add the angel hair pasta and cook according to package directions until tender, about 5 to 7 minutes.
- Reserve 1 cup of pasta water before draining the pasta. Set the pasta water aside.
- Drain the pasta and keep warm.
- Pat the shrimp dry with paper towels.
- Mash the garlic with a pinch of salt using a mortar and pestle, or finely mince it.
- Heat the olive oil and butter in a large nonstick skillet over high heat.
- Arrange the shrimp in a single layer in the skillet.
- Cook for 1 to 2 minutes until the shrimp begin turning pink.
- Move the shrimp slightly to one side and add the garlic to the skillet.
- Flip the shrimp and cook for another minute.
- Squeeze the lemon juice over the shrimp.
- Cover the skillet and cook for 2 to 3 minutes until the shrimp are fully cooked.
- Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium.
- Add the spinach and 1 cup of reserved pasta water to the skillet.
- Cover and cook for about 1 minute until the spinach wilts.
- Add the cooked pasta, Parmesan cheese, and shrimp back to the skillet.
- Toss everything together until evenly coated in the lemon garlic butter sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Large shrimp and jumbo shrimp both work well in this recipe.
- Angel hair pasta can be replaced with spaghetti, linguine, or fettuccine.
- Serve with garlic bread, a fresh green salad, or roasted vegetables.
- Extra Parmesan cheese can be sprinkled on top before serving.
Conclusion
This Lemon Garlic Butter Shrimp Pasta delivers everything you want in a quick seafood dinner—tender shrimp, fresh lemon, savory garlic, and perfectly cooked pasta in every bite. Whether you’re preparing a weeknight meal or serving guests, this easy shrimp pasta recipe is guaranteed to impress with its fresh flavor and effortless preparation.