The Ultimate Lemon Butter Garlic Shrimp Pasta

The aroma of garlic sizzling in butter fills the kitchen as bright lemon juice adds a vibrant tang to the air. This dish combines large, tender shrimp with perfectly cooked linguine in a luscious sauce that comes together in under 30 minutes. The Ultimate Lemon Butter Garlic Shrimp Pasta is the perfect recipe for a cozy weeknight dinner or an impressive dish for guests, effortlessly blending flavors and textures in a delightful way.

This recipe is for anyone looking to impress family or friends without spending hours in the kitchen. It’s ideal for weeknight meals, date nights, or even special occasions. You can make the garlic mixture ahead of time, but it’s best enjoyed fresh.

Why You’ll Love This Recipe

• The shrimp cooks quickly, ensuring tenderness and flavor.
• The sauce is rich and buttery while remaining light with the hint of lemon.
• Linguine serves as the perfect base, catching every drop of sauce.
• Fresh parsley and parmesan add a delicious finishing touch and vibrant color.

What You’ll Need

Gather the following ingredients to create this delightful dish:

For the Pasta

• 8 oz Linguine Pasta, dried

For the Shrimp

• 1 lb Large Raw Shrimp, peeled and deveined, patted dry
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper, freshly cracked

For the Sauce

• 4 tbsp Unsalted Butter, divided
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Fresh Garlic, finely minced
• 2 tbsp Fresh Lemon Juice
• 1/2 cup Reserved Pasta Water, starchy water from boiling the linguine

For Serving

• 1/4 cup Fresh Parsley, freshly chopped
• 1/4 cup Parmesan Cheese, freshly grated
• Extra lemon wedges for garnish

Note: You can use frozen shrimp, just make sure they are thawed before cooking.

Substitutions & Swaps

• Linguine can be swapped for spaghetti.
• Olive oil can be replaced with avocado oil.
• Fresh parsley works well with basil.
• Parmesan cheese may be substituted with pecorino.

How to Make It

Follow these simple steps to create your pasta dish.

Boil the Pasta

Boil a large pot of salted water and cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining.

Cook the Shrimp

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute or until fragrant, being careful not to burn the garlic.

Combine Everything

Pour in the lemon juice and reserved pasta water to the skillet, stirring to combine. Add the cooked linguine and shrimp back into the skillet and toss everything well to coat.

Finish with Garnish

Sprinkle fresh parsley and grated parmesan over the top, mixing gently. Serve immediately with extra lemon wedges on the side.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the shrimp texture may change.
Reheat: Use the microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Make sure not to overcook the shrimp to keep them tender.
• Use freshly grated parmesan for the best flavor.
• Always reserve pasta water; it thickens the sauce nicely.
• Stirring the pasta and shrimp gently prevents breakage.

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc.
• Serve alongside a fresh garden salad for a light meal.
• Great for a romantic dinner or casual family gathering.