Garlic Butter Shrimp Pasta (Print Version)
Succulent shrimp in garlic butter sauce with angel hair pasta, lemon, and Parmesan for a quick weeknight dinner.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz angel hair pasta
→ Sauce
03 - 4 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 5 garlic cloves, thinly sliced
06 - ¼ cup dry white wine or chicken broth
07 - 1 lemon, juiced and zested
08 - ¼ tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp chopped fresh parsley
11 - ¼ cup freshly grated Parmesan cheese
12 - Lemon wedges, for serving
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook angel hair pasta according to package directions until al dente. Drain through a colander, reserving ½ cup of starchy pasta water. Set pasta aside.
02 - Pat shrimp thoroughly dry with paper towels and season lightly on both sides with salt and freshly ground black pepper.
03 - In a large skillet over medium-high heat, melt 2 tbsp butter with 1 tbsp olive oil. Arrange shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - In the same skillet, add the remaining 2 tbsp butter and 1 tbsp olive oil. Sauté thinly sliced garlic and red pepper flakes for about 1 minute until fragrant, taking care not to let the garlic brown.
05 - Pour in the white wine or chicken broth along with the lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes to reduce slightly, then stir in the lemon zest.
06 - Return the seared shrimp to the skillet and toss to coat in the sauce. Add the drained pasta along with splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Toss everything together until evenly coated.
07 - Taste and adjust with additional salt, pepper, or lemon juice as desired. Serve immediately, garnished with chopped fresh parsley, grated Parmesan cheese, and lemon wedges alongside.
# Expert Advice:
01 -
- The sauce comes together in the same pan as the shrimp, so every single drop carries that savory, buttery flavor.
- Angel hair pasta cooks in under five minutes, making this one of the fastest dinners that still feels special enough for guests.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they curl into a C shape and look opaque.
- Garlic crosses from golden to bitter in the blink of an eye, so keep the heat at medium and stay right there stirring the whole time.
03 -
- Dry shrimp are the difference between a proper sear and a soggy disappointment, so press them firmly between paper towels.
- A splash of pasta water added at the end creates an emulsion with the butter that coats every strand like a restaurant sauce.