Buttery Garlic Butter Shrimp with Lemon and Pasta
Quick-cooked shrimp in a fragrant garlic-butter-lime sauce tossed with linguine for a restaurant-quality weeknight meal. This italian-inspired seafood ready in about 35 minutes pairs peeled and deveined shrimp, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves, minced garlic
- 1 (zest and 2 tbsp juice) lemon
- 2 tbsp, chopped fresh parsley
- 8 oz linguine
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Cook 8 oz linguine in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: Season the 1 lb shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Step 3: In the same skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, and cook for 1 minute until fragrant — do not brown the garlic.
- Step 4: Add 1 lemon zest, 2 tbsp lemon juice, and 1/2 cup reserved pasta water to the skillet. Stir and bring to a simmer for 2 minutes until slightly thickened.
- Step 5: Return the shrimp to the skillet along with the drained linguine. Toss to coat, adding more pasta water if needed to create a light sauce. Cook for 1-2 minutes until heated through. Stir in 2 tbsp chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buttery Garlic Butter Shrimp with Lemon and Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buttery Garlic Butter Shrimp with Lemon and Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Buttery Garlic Butter Shrimp with Lemon and Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buttery Garlic Butter Shrimp with Lemon and Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Buttery Garlic Butter Shrimp with Lemon and Pasta?
Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
