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Lemon Butter Shrimp Pasta Ready in 20 Minutes

A close-up of Lemon Butter Shrimp Pasta Ready in 20 Minutes, featuring linguine tossed in a creamy sauce with large shrimp and parsley.

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Make this bright and flavorful lemon butter shrimp pasta quickly. This recipe is perfect for a fast weeknight dinner.

Ingredients

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  • 8 oz linguine or spaghetti
  • 1 lb raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • Juice of 1 large lemon
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
  4. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for about 30 seconds until fragrant.
  6. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  7. Stir in the lemon juice and lemon zest.
  8. Add the drained pasta and the cooked shrimp back into the skillet. Toss to coat everything in the sauce.
  9. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until the sauce coats the pasta nicely.
  10. Stir in the fresh parsley. Season with additional salt and pepper if needed. Serve immediately.

Notes

  • Use quick-cooking pasta like linguine or angel hair to meet the 20-minute goal.
  • Make sure your shrimp are thawed completely before starting to cook them.
  • For extra richness, add a sprinkle of grated Parmesan cheese at the end.

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