Lemon Butter Shrimp Pasta

Lemon butter shrimp pasta is linguine tossed with seared shrimp in a bright sauce of butter, garlic, lemon and Parmesan. It tastes like a restaurant dish and takes 25 minutes.

Shrimp is the one splurge here, and a bag of frozen shrimp bought on sale keeps it reasonable. One pound is plenty for four once it’s tossed with pasta.

Everything comes together in the time the pasta takes to cook.

Ingredients and Swaps

• Shrimp: Large, peeled and deveined. Thaw frozen shrimp in cold water for 10–15 minutes and pat dry.
• Pasta: Linguine or spaghetti.
• Butter and garlic: The base of the sauce.
• Lemon: Zest and juice, both.
• Parmesan and pasta water: They bring the sauce together.

Tips for Tender Shrimp and a Glossy Sauce

• Pat the shrimp dry. They sear when dry and steam when wet.
• Don’t overcook them. One to two minutes per side. They’re done when they’re pink and curl into a loose C.
• Zest before juicing. It’s much easier on a whole lemon.
• Use the pasta water. The starch helps the butter and lemon turn into a sauce that coats the noodles.
• Toss off high heat. Lower the heat before adding the cheese.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $10.94 from Walmart, $11.99 from ALDI · Per Serving – $2.73 to $3.00

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Lemon Butter Shrimp Pasta

Tender shrimp and linguine tossed in a bright, buttery lemon garlic sauce with parsley and Parmesan. Light, fresh, and ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 12 ounces linguine or spaghetti
• 1 pound large shrimp peeled and deveined, thawed if frozen
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons butter divided
• 4 cloves garlic minced
• ¼ teaspoon red pepper flakes optional
• 1 lemon zested and juiced
• ½ cup reserved pasta water
• ⅓ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped

Method

 

1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
2. Pat the shrimp dry and season with salt and pepper.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes per side, until pink. Transfer to a plate.
4. Reduce the heat to medium. Add the remaining butter, garlic, and red pepper flakes and cook 1 minute.
5. Add the lemon zest, lemon juice, and ½ cup pasta water. Simmer 1–2 minutes.
6. Add the pasta and Parmesan and toss, adding more pasta water as needed for a glossy sauce.
7. Return the shrimp to the pan, sprinkle with parsley, and toss. Serve with extra lemon wedges.

Notes

• Don’t overcook the shrimp; they’re done when they curl into a loose C shape.
• Add a handful of spinach or cherry tomatoes with the garlic.
• Swap shrimp for thinly sliced chicken breast.
• Use gluten-free pasta if needed.

What to Serve with It

A Classic Caesar Salad, Lemon Parmesan Roasted Asparagus or garlic bread. For a version for two with broccoli, see Shrimp and Broccoli Pasta.

Storage and Reheating

• Refrigerate leftovers for up to 2 days.
• Reheat gently in a skillet with a splash of water. Don’t overheat the shrimp.
• Freezing isn’t recommended.

Shrimp Pasta Questions

Can I use pre-cooked shrimp?

Yes. Add them at the end, just long enough to warm through.

Can I add vegetables?

Yes. Add a handful of spinach or cherry tomatoes with the garlic.