Light, bright, and impossibly quick, this lemon butter shrimp pasta is the kind of dinner that turns a busy weeknight into something special. Tender shrimp tossed in a silky lemon-butter sauce with just a squeeze of chicken broth and bright parsley — ready in about 20 minutes. It’s family-friendly, elegant enough for guests, and forgiving when you’re short on time.
Why you’ll love this dish
This dinner checks a lot of boxes: fast, high on flavor, and low on fuss. The lemon and butter create a classic bright-and-rich pairing that lets sweet shrimp shine without heavy cream or complicated steps. Make it for a weeknight supper, a date-night dinner, or when company’s stopping by and you want something impressive without slaving at the stove.
“Light citrus, buttery silk, and perfectly cooked shrimp—simple but restaurant-level.”
This recipe is a great gateway to other butter-based seafood sauces if you enjoy a richer finish—try a lemon beurre blanc for a refined variation (see my note in the intro for a similar sauce).
Step-by-step overview
Start by boiling the pasta until al dente so it keeps bite when tossed with the sauce. While pasta cooks, melt butter and gently sauté garlic—don’t brown it or it will taste bitter. Cook the shrimp quickly until just pink; they will continue to cook a little when mixed with the warm pasta. Finish by stirring lemon juice, zest, and chicken broth into the pan to deglaze and make a glossy sauce, then toss in the drained pasta, using a splash of reserved pasta water if you want a looser, silky coating.
Key ingredients
- 8 oz pasta (linguine or fettuccine recommended)
- 1 lb shrimp, peeled and deveined (16–20 count is ideal)
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested (zest brightens; juice adds acidity)
- 1/4 cup chicken broth (or seafood/chicken stock)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional)
Notes and substitutions:
- Swap olive oil for half the butter for a slightly lighter sauce; all butter gives a silkier mouthfeel.
- Use vegetable broth to keep it pescatarian-friendly.
- Gluten-free pasta works fine—just follow package timing.
- If you like a bolder finish, finish with a pinch of red pepper flakes.
If you’re exploring bold pairings, you might enjoy contrasting desserts like a sticky butterscotch; see a playful idea at butterscotch Randy.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- Meanwhile, heat a large skillet over medium heat and melt 4 tablespoons butter. Add 2 minced garlic cloves and sauté about 30–60 seconds until fragrant—don’t let it brown.
- Add 1 lb peeled and deveined shrimp in a single layer. Cook 2–3 minutes per side, until pink and just opaque. Avoid crowding the pan; work in batches if needed.
- Stir in the juice and zest of 1 lemon and 1/4 cup chicken broth. Season with salt and pepper. Let the liquid simmer 1–2 minutes to reduce slightly.
- Return the drained pasta to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if you prefer a looser, emulsified sauce. Taste and adjust seasoning.
- Serve immediately, topped with chopped parsley and grated Parmesan if you like.
Best ways to enjoy it
Plate this in shallow bowls so the sauce pools nicely around the pasta. Pair it with a simple green salad (arugula with lemon vinaigrette) and crusty bread to mop up the sauce. For wine, a crisp Sauvignon Blanc or unoaked Chardonnay complements the lemon and seafood. For a complete menu, finish with a light citrus or panna cotta dessert; if you want a contrasting sweet finish consider something caramel-forward like the recipe at butterscotch Randy for an indulgent finale.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Shrimp and cooked pasta start to lose texture after that.
- Freezing: Not recommended—the shrimp becomes rubbery and the sauce separates when frozen and thawed.
- Reheating: Gently reheat in a skillet over low heat with a splash of broth or water to loosen the sauce. Microwave on low power in short bursts, stirring in between, to avoid overcooking shrimp.
Food safety: cooked shrimp should be refrigerated within two hours and discarded after 48 hours to avoid risk of foodborne illness.
Pro chef tips
- Don’t overcook the shrimp: they go from translucent to firm in minutes. Pull them off the heat when they’re just opaque.
- Use zest and juice: zest delivers intense lemon aroma; juice supplies acidity. Both are important.
- Emulsify with pasta water: starchy pasta water helps the butter and broth cling to the noodles for a glossy finish.
- Taste as you go: salt the pasta water, then adjust seasoning at the end. Butter can mute saltiness, so final adjustment matters.
- If you prefer a thicker sauce, reduce the broth a little longer before adding pasta.
Creative twists
- Garlic-cream: add 1/4 cup cream for a richer, velvet sauce.
- Spicy lemon: toss in 1/4 tsp red pepper flakes when sautéing garlic.
- Veg-forward: add asparagus tips or cherry tomatoes toward the end for color and texture.
- Dairy-free: swap butter for olive oil and skip Parmesan.
- Pasta swap: angel hair cooks faster and gives a lighter mouthfeel; thicker noodles hold more sauce.
Common questions
Q: How long does this take from start to finish?
A: About 18–25 minutes. While the pasta boils, you can cook the shrimp and prepare the sauce, making it a true quick-cook dinner.
Q: Can I use frozen shrimp?
A: Yes. Thaw overnight in the fridge or under cold running water in a sealed bag, then pat dry before cooking to ensure proper browning and to avoid steaming.
Q: Is chicken broth necessary?
A: It adds depth but you can use seafood stock, vegetable broth, or even white wine (substitute equal amount and reduce slightly). Plain water will work in a pinch but yields a less flavorful sauce.
Q: Can I make this dairy-free or gluten-free?
A: For dairy-free, use olive oil instead of butter and omit Parmesan. For gluten-free, use gluten-free pasta and check labels on broth.
Q: How do I stop the sauce from becoming greasy?
A: Use moderate heat and add lemon and broth to create an emulsion with the butter. Adding reserved pasta water helps the sauce cling without separating.
Conclusion
If you love lemony shrimp pasta, you may also enjoy other takes on lemon-garlic seafood — here’s a similar, hearty version at Lemon Garlic Shrimp Pasta – Easy and Impressive – Sip and Feast, and for a lighter angel-hair variation try Lemon Butter Garlic Shrimp with Angel Hair Pasta. These will give you ideas for alternate pastas, sauces, and seasoning levels to suit your taste.
Lemon Butter Shrimp Pasta
Ingredients
For the Pasta
- 8 oz pasta (linguine or fettuccine recommended) Cook according to package directions.
For the Sauce
- 1 lb shrimp, peeled and deveined (16–20 count is ideal) Cook quickly until just pink.
- 4 tbsp unsalted butter
- 2 cloves garlic, minced Sauté without browning.
- 1 lemon juiced and zested Zest brightens; juice adds acidity.
- 1/4 cup chicken broth Can substitute with seafood/chicken stock.
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- Meanwhile, heat a large skillet over medium heat and melt butter. Add minced garlic and sauté for about 30–60 seconds until fragrant; avoid browning.
Cooking
- Add peeled and deveined shrimp in a single layer. Cook for 2–3 minutes per side, until pink and just opaque. Avoid crowding the pan; work in batches if needed.
- Stir in lemon juice, lemon zest, and chicken broth. Season with salt and pepper. Let the liquid simmer for 1–2 minutes to reduce slightly.
- Return the drained pasta to the skillet. Toss to coat, adding reserved pasta water one tablespoon at a time if you prefer a looser, emulsified sauce. Taste and adjust seasoning.
Serving
- Serve immediately, topped with chopped parsley and grated Parmesan if desired.