Garlic Butter Lemon Shrimp Pasta
Silky garlic butter, bright lemon, and plump shrimp cling to al dente pasta for a quick weeknight dinner that feels restaurant worthy yet comes together in under thirty minutes.
The moment you toss the pasta into the pot, the kitchen fills with a savory garlic aroma and the promise of a light, zesty dinner. Each forkful brings tender shrimp, glossy butter sauce, and a pop of lemon that feels fresh without being fussy.
This is your go to when you need dinner on the table fast but still want something that feels thoughtful. It is perfect for weeknights, date nights at home, or when you want to clear the fridge without a big cleanup.
I first made this in a tiny apartment with a single pan and a head of garlic, and it became a comfort dish that still feels a little special. You will love how simple ingredients turn into such a satisfying bowl of creamy, citrus kissed pasta.
Recipe at a Glance
Ingredients
Pasta and Aromatics
Shrimp and Seasonings
Sauce and Finish
Substitutions & Variations
Step-by-Step Instructions
Cook the pasta
Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook until al dente following package directions. Reserve 1 cup of pasta water before draining.
Prep the shrimp
Pat the shrimp dry with paper towels, season with salt, pepper, and smoked paprika, and set them aside until needed.
Sauté aromatics
In a wide skillet, warm olive oil over medium heat, add the chopped onion, and cook until translucent. Add the sliced garlic and red pepper flakes, and cook for another minute until fragrant.
Brown the shrimp
Increase the heat to medium high, add the shrimp in a single layer, and cook for 2 to 3 minutes per side until pink and just cooked through. Remove the shrimp to a plate.
Deglaze the pan
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it bubble until reduced by half.
Make the sauce
Stir in the heavy cream, bring to a gentle simmer, then add the butter and Parmesan cheese. Whisk until smooth and slightly thickened.
Combine and finish
Return the shrimp and any accumulated juices to the skillet, add the drained pasta, and toss to coat. Splash in reserved pasta water a little at a time for a loose, silky sauce.
Brighten and serve
Remove the skillet from heat, squeeze in fresh lemon juice, taste and adjust seasoning, then stir in most of the chopped parsley.
Plate and garnish
Divide the pasta among warm bowls, top with extra shrimp and a sprinkle of remaining parsley and Parmesan if you like.
Enjoy immediately
Serve right away while the sauce is glossy and the shrimp are tender for the best texture and flavor.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this vibrant pasta as a weeknight dinner or a relaxed weekend meal, with a simple salad and crusty bread.
Frequently Asked Questions
Go Make It!
This Garlic Butter Lemon Shrimp Pasta proves that a weeknight dinner can feel indulgent without any stress. With just one skillet and a handful of fresh ingredients, you will have a restaurant worthy bowl of pasta on the table fast.