Sautéed Shrimp with Garlic Butter and Lemon Zest over Angel Hair Pasta

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy shrimp cooked in a fragrant garlic butter sauce with fresh lemon zest, served atop delicate angel hair pasta for a light yet flavorful meal. This Italian-inspired seafood recipe, ready in about 25 minutes, pairs angel hair pasta, large shrimp, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 8 oz angel hair pasta
• 1 lb, peeled and deveined large shrimp
• 4 tbsp unsalted butter
• 5 cloves, thinly sliced garlic cloves
• 1 tsp lemon zest
• 2 tbsp, chopped fresh parsley
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz angel hair pasta and cook for 3-4 minutes until al dente, then drain and reserve 1/4 cup pasta water.
2. Step 2: While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Step 4: Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley, then add the remaining 2 tbsp butter. Let butter melt and sauce thicken slightly for 1 minute.
5. Step 5: Toss the drained angel hair pasta with the shrimp mixture, adding reserved pasta water a tablespoon at a time until sauce coats the pasta evenly. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.