Quick Lemon Garlic Shrimp Pasta for Dinner

Fresh, bright, and full of flavor—this lemon butter garlic shrimp pasta is a weeknight favorite in our kitchen. It’s light enough for summer but comforting enough for any time of year.

Why This Recipe Works

• Quick and satisfying: This dish comes together in under 30 minutes, making it ideal for busy nights.
• Balanced flavors: The richness of butter is offset by the fresh acidity of lemon juice and the savoriness of garlic.
• Pan-seared shrimp: Gives the seafood a light crust and tons of flavor without overcooking.
• One-pan sauce: The garlic-lemon butter sauce is built right in the same skillet—no extra pots needed!

Ingredients

• 8 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• Zest of 1 lemon
• 3 tbsp freshly squeezed lemon juice
• ¼ cup reserved pasta water
• 2 tbsp chopped fresh parsley
• Optional: grated Parmesan for serving

Equipment Needed

• Large pot
• Large skillet
• Tongs
• Zester or microplane
• Measuring spoons
• Colander

Instructions

Step 1. Cook the Pasta

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 9–10 minutes. Reserve ¼ cup of pasta water, then drain and set pasta aside.

Step 2. Sear the Shrimp

While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add shrimp, ½ tsp kosher salt, and ¼ tsp black pepper. Cook for 1–2 minutes per side, just until opaque and lightly golden. Transfer shrimp to a plate.

Step 3. Make the Garlic Lemon Butter Sauce

In the same skillet, reduce heat to medium. Add the remaining 2 tbsp butter, 1 tbsp olive oil, and all of the minced garlic. Sauté for 1–2 minutes, stirring often, until fragrant but not browned. Add red pepper flakes, lemon zest, and 3 tbsp lemon juice.

Step 4. Toss Everything Together

Add the drained pasta directly into the skillet with the sauce. Toss to coat, then stir in the reserved ¼ cup pasta water to loosen. Add shrimp back to the skillet along with 1 tbsp parsley. Toss gently until everything is evenly coated and warmed through.

Step 5. Serve

Transfer pasta to plates or a serving bowl. Top with the remaining 1 tbsp chopped parsley and, if desired, a sprinkle of grated Parmesan.

This dish is all about the balance—juicy shrimp, silky noodles, and a sauce that’s buttery but bright with citrus. It’s the kind of dinner that feels special without being fussy.

Tip: Don’t overcook the shrimp—they cook quickly and can go rubbery fast. Two minutes per side is plenty.

Tips and Tricks

• Use fresh lemon juice: Bottled lemon juice won’t deliver the same brightness—fresh is key for this sauce.

• Salt your pasta water well: It’s your only chance to season the pasta from within. A good rule is 1 tbsp kosher salt per 4 quarts of water.

• Adjust spice to taste: ¼ tsp red pepper flakes gives a mild heat. Add more if you love a kick.

• Want it creamier? Add a splash of heavy cream to the sauce before adding the pasta.

Frequently Asked Questions

Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking so they sear properly instead of steaming.

What pasta works best?
Spaghetti and linguine are great because they coat well in the sauce, but fettuccine or angel hair also work beautifully.

Can I make this ahead of time?
This recipe is best fresh, but you can prep the shrimp and garlic ahead. Reheating can slightly overcook the shrimp, so do it gently with a splash of water.

Summary

This lemon butter garlic shrimp pasta is a zesty, comforting meal that’s ready in under 30 minutes—perfect for weeknights or easy entertaining.

Let me know if you’d like this adapted into a roundup post or paired with other pasta dishes!