Lemon Garlic Butter Shrimp Pasta
The ultimate 'I don't want to think' dinner: fast, flavorful, and uses one pot for the sauce.
When you're exhausted and just need a win, this lemon garlic butter shrimp pasta is your secret weapon. It hits those cravings for something rich and comforting while staying incredibly light and fresh thanks to the citrus kick. You don't need a long list of ingredients or complex techniques to make it taste like you spent an hour in the kitchen; the magic is all in the quick sear of the shrimp and the emulsion of butter and lemon. It’s the perfect 'decision-free' meal for those nights when your brain is fried but your stomach wants something delicious. The best part? You can have it on the table in less time than it takes to order takeout, with that mouthwatering aroma of roasted garlic filling your kitchen.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 0.5 lb linguine or spaghetti
- 4 tbsp unsalted butter
- 3 unit garlic — minced
- 1 tsp red pepper flakes — optional for a tiny kick
- 1 tsp dried oregano
- 2 tbsp lemon juice — about half a lemon
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 pinch salt
Method
- 1 Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2 While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- 3 Add the shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes. Sear for 2 minutes per side until pink and slightly charred.
- 4 Reduce heat to medium. Add the minced garlic and oregano; sauté for about 1 minute until fragrant (don't let the garlic brown too much).
- 5 Stir in the remaining butter, lemon juice, and lemon zest. Let it simmer for 1-2 minutes to create a light sauce.
- 6 Drain the pasta and toss directly into the skillet with the shrimp. Toss well to coat every strand of pasta in the garlic butter sauce.
- 7 Garnish with extra lemon zest or fresh parsley if you have some lying around, and serve immediately.
Variations
- Vegetarian Swap — Replace the shrimp with canned chickpeas (rinsed and patted dry) or sliced zucchini ribbons.
- Extra Zesty — Add a handful of fresh baby spinach at the very end until it wilts into the pasta.
Notes
If the sauce feels too dry once the pasta is added, stir in a splash of the reserved pasta cooking water to loosen it up.
Equipment that helps
- Large Skillet — Allows you to sear the shrimp and toss the pasta all in one vessel for easy cleanup.
- Large Pot — Standard size for boiling enough pasta for 4 people.
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