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Lemon butter shrimp linguine with parsley and lemon slices

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
Cook Time 15 minutes
Total Time 25 minutes
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.