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Close-up of Lemon Butter Shrimp Pasta Fast with large shrimp, spaghetti, and parsley in a white skillet.

Lemon Butter Shrimp Pasta

This recipe provides instructions for making a quick lemon butter shrimp pasta dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti
  • 4 tablespoons unsalted butter divided
  • 1 pound large shrimp peeled deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 4 cloves garlic minced
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain the pasta and reserve 1 cup of pasta water.
  2. Melt two tablespoons of butter in a large skillet over medium high heat. Add shrimp, salt, and crushed red pepper. Cook for 2 to 3 minutes per side, or until the shrimp is opaque pink. Remove the shrimp from the heat and set it aside on a plate.
  3. Lower the heat to medium. In the same skillet, add the remaining butter and garlic. Cook until fragrant, about one minute. Add the parmesan cheese, lemon juice, and pasta water. Stir to combine and create a sauce.
  4. Transfer the spaghetti to the skillet and toss it with the sauce. Add the shrimp on top and toss to combine everything.
  5. Garnish with chopped parsley and serve immediately.

Notes

Store any leftovers in an airtight container. Leftovers will last about 3 days in the refrigerator. You can use any gluten-free pasta to make this recipe gluten-free. To make the sauce creamier, add some milk instead of some of the water.