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Lemon Butter Shrimp Pasta - Bright, Buttery, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces long pasta (spaghetti, linguine, or fettuccine)
  • 1 pound raw shrimp, peeled and deveined (medium or large)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, finely minced
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)
  • 1/3 cup dry white wine or chicken broth
  • 1 large lemon (zest and 3 tablespoons juice)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/3 to 1/2 cup reserved pasta water
  • Salt and freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • Optional: 1 tablespoon capers, drained, for a briny pop

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente. Reserve at least 1/2 cup of the pasta water, then drain.
  2. Pat the shrimp dry: While the pasta cooks, pat the shrimp very dry with paper towels. Season with salt and pepper. Dry shrimp sear better and stay juicy.
  3. Sear the shrimp: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque. Transfer to a plate. Do not overcook.
  4. Sauté the aromatics: Lower heat to medium. Add another tablespoon of butter to the skillet. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring often so the garlic doesn’t brown.
  5. Deglaze: Pour in the white wine or broth. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Add lemon: Stir in lemon zest and juice. Add the remaining 2 tablespoons butter and swirl until melted. Taste and season with salt and pepper.
  7. Combine pasta and sauce: Add drained pasta to the skillet. Toss well, adding reserved pasta water a splash at a time until the sauce looks silky and coats the noodles.
  8. Finish with shrimp and cheese: Return shrimp (and any juices) to the pan. Sprinkle in Parmesan and toss until just combined and glossy. If using capers, fold them in now.
  9. Garnish and serve: Remove from heat. Shower with parsley and a final squeeze of lemon if you like. Serve immediately with extra Parmesan and black pepper.