Quick Creamy Lemon Garlic Butter Shrimp Pasta
A fast and flavorful shrimp pasta dish with a creamy lemon garlic butter sauce that is perfect for weeknight dinners. Tender shrimp and linguine are coated in a bright, buttery sauce that is both indulgent and easy to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen, wild-caught preferred)
- 8 ounces linguine or spaghetti
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- Juice and zest of 1 large lemon
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup pasta water before draining.
- While pasta cooks, pat shrimp dry and season lightly with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes on one side until pink and opaque, then flip and cook another 1-2 minutes. Remove shrimp and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Pour in heavy cream, stirring to combine with butter and garlic. Let simmer gently for 2-3 minutes, stirring occasionally. Stir in lemon zest and juice, adjusting to taste. Add red pepper flakes if using.
- Stir in grated Parmesan cheese until melted and sauce thickens slightly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired creaminess is reached.
- Return shrimp to the skillet and toss to coat in sauce. Add drained pasta and toss everything together so noodles soak up the sauce. Cook for another minute to heat through.
- Turn off heat. Sprinkle chopped parsley over the top. Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
Notes
Pat shrimp dry before cooking to get a good sear and avoid rubbery texture. Avoid burning garlic by cooking it gently and watching closely. Reserve pasta water to loosen sauce if needed. Add lemon juice gradually to prevent curdling of cream.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
Keywords: shrimp pasta, lemon garlic butter, creamy pasta, quick dinner, easy shrimp recipe, weeknight meal