Lemon Garlic Butter Shrimp Pasta

Name: Lemon Garlic Butter Shrimp Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces spaghetti; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 pound shrimp, peeled and deveined; 1/4 teaspoon red pepper flakes (optional); Juice of 1 lemon; 1/4 cup unsalted butter; 1/4 cup fresh parsley, chopped; Salt and pepper to taste

Highlighted under: Quick & Easy

This is the easiest, most satisfying pasta dish I make. Combining fresh shrimp with lemon and herbs creates a quick dinner that feels special. The garlic butter sauce is so good, you'll want to soak up every last drop with bread! I love how quickly everything comes together, making it a go-to after a long day.

Created by

The Simplecooktips Team

Last updated on 2026-05-13T10:25:06.900Z

I tried making this dish for the first time when a friend came over for dinner. I completely underestimated how much garlic to use, and let’s just say, we both left the table smelling like a garlic festival. Lesson learned: Always use the amount that feels right for your taste, even if it seems like a lot. It’s pasta, not rocket science!

After that experience, I adjusted my approach to really let the shrimp shine without overpowering it. Now, I stick to a sensible amount of garlic, mix with lemon and butter, and it’s always a hit. This dish is one of my favorites, especially paired with a crisp white wine.

The Best Part

The garlic butter sauce is so simple but makes everything taste fancy
Cooking shrimp takes just a few minutes, so it’s super quick
You can change up the pasta type for fun variety
Leftovers taste even better the next day

What to Know Before Making Lemon Garlic Butter Shrimp Pasta

This pasta dish is all about timing. The shrimp cooks quickly, so have your other ingredients ready to go before you start. Once the water is boiling and the pasta is cooking, you can focus on getting that garlic and shrimp ready. Keep an eye on the garlic while it cooks; you want it fragrant, but don’t let it brown too much or it’ll create a bitter flavor. If you love garlic, feel free to add an extra clove or two.

Using fresh parsley adds a nice pop of color and freshness, but I sometimes replace it with basil or even a sprinkle of dried herbs if I don’t have any on hand. And if you're not into spicy, feel free to omit the red pepper flakes. The lemon and garlic alone provide plenty of zing that balances out the richness of the butter.

Ingredients

For the Pasta

8 ounces spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1/4 teaspoon red pepper flakes (optional)
Juice of 1 lemon
1/4 cup unsalted butter
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions, until al dente. Reserve about a cup of pasta water before draining.

Sauté the Garlic and Shrimp

In a large skillet, heat the olive oil over medium heat. Add minced garlic, and cook for about a minute until fragrant, keeping an eye on it to avoid burning. Add the shrimp and season with red pepper flakes if you're using them, cooking until they turn pink, around 3-4 minutes.

Combine Everything

Once the shrimp are ready, pour in the lemon juice and add the butter. Stir everything together until the butter is melted. If it seems a bit dry, add some of that reserved pasta water. Toss in the cooked spaghetti and mix thoroughly, making sure every strand is coated.

Finish and Serve

Remove the skillet from heat, and stir in fresh parsley. Taste and season with salt and pepper as needed. I usually go light on the salt since the shrimp can have its natural brininess. Serve immediately, and don’t forget the crusty bread to soak up any leftover sauce.

Scaling Lemon Garlic Butter Shrimp Pasta for a Crowd

If you're planning a gathering, this recipe scales up really well. For larger portions, I usually double the shrimp and pasta, and I recommend increasing the garlic and butter too—who doesn’t love buttery garlic goodness? Just keep the same 1:1 ratio and adjust according to taste. Also, remember to use a bigger skillet or two pans if necessary since overcrowding the shrimp can lead to steaming instead of sautéing.

Leftovers are also a treat and can make for great next-day lunches. Just reheat gently in a pan with a splash of water or broth to bring back some moisture. If you end up with extra sauce, it’s great drizzled over veggies or used as a dipping sauce with bread!

Questions About Recipes

→ Can I use frozen shrimp?

Definitely! Just make sure to thaw them completely and pat them dry before cooking to get that nice sear.

→ What pasta works best?

Honestly, I like spaghetti but any long pasta works great. Linguine or fettuccine can work too if that’s what you have on hand.

→ How do I store leftovers?

You can store leftovers in the fridge for up to three days. Just reheat in a pan with a splash of water or broth to keep it saucy.