Zesty Lemon Butter Shrimp Spaghetti: Light, Fresh & Easy!
This Lemon Butter Shrimp Spaghetti is a delightful blend of vibrant flavors and comforting textures, perfect for a quick weeknight dinner. Enjoy succulent shrimp and al dente spaghetti tossed in a tangy lemon butter sauce that will leave you craving more.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 pound large or extra-large raw, peeled, and deveined shrimp
- 12 ounces spaghetti (or linguine or fettuccine)
- 2–3 fresh lemons (for juice and zest)
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 3–4 cloves garlic, minced
- Fresh parsley, chopped
- Red pepper flakes (optional)
- Reserved pasta water (about 1 to 1 ½ cups)
Instructions
- Prep Your Shrimp: Peel and devein the shrimp if not already done, then pat them dry with paper towels and season lightly with salt and black pepper.
- Get the Pasta Going: Bring a large pot of salted water to a boil, add spaghetti, and cook until al dente. Reserve 1 to 1 ½ cups of pasta water before draining the spaghetti.
- Start the Flavor Base: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Cook the Shrimp: Add the seasoned shrimp to the pan in a single layer, cooking for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- Build the Sauce: Reduce heat to low, pour in fresh lemon juice, and add remaining butter. Stir constantly, adding reserved pasta water if needed to thicken the sauce.
- Combine and Toss: Add cooked spaghetti back into the skillet and toss with the sauce, adding more reserved pasta water as needed for desired consistency.
- Finish with Freshness: Return cooked shrimp to the pan, add lemon zest and chopped parsley, and toss gently to combine.
- Taste and Serve: Adjust seasoning with salt and pepper, and serve immediately with extra parsley or lemon wedges.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: For a lighter option, use a blend of butter and olive oil. Fresh lemon is essential for the best flavor, and don't skip the reserved pasta water for a silky sauce.