Lemon Butter Shrimp Pasta
A light, bright, and quick dinner featuring tender shrimp in a silky lemon-butter sauce, ready in about 20 minutes.
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.
Notes
Store leftovers in an airtight container for up to 2 days. Can use olive oil for a lighter sauce or vegetable broth to keep it pescatarian-friendly.