Lemon Garlic Butter Shrimp

There's something about the sizzle of shrimp hitting hot butter that instantly transports you to a little trattoria somewhere on the Amalfi Coast, even if you're standing in your own kitchen in your apron with flour on your sleeve. I discovered this dish years ago when a friend casually threw together what seemed like nothing—some shrimp, garlic, lemon, pasta—and somehow created something that tasted like it took hours. Now it's the recipe I reach for when I want to feel like I actually know what I'm doing in the kitchen.

I made this for my mom on a random Tuesday when she'd had a rough day at work, and watching her twirl pasta on her fork and just close her eyes for a moment—that's when I knew this recipe had legs. She asked for it again the next week, and the week after that, until it became something I just made without thinking about it, the way you tie your shoes.

Ingredients

• Large shrimp (1 lb): Make sure they're the same size so they cook evenly; pat them completely dry or they'll steam instead of sear.
• Linguine (12 oz): The flat shape catches the butter sauce beautifully, but spaghetti works just as well if that's what you have.
• Unsalted butter (4 tbsp) and extra virgin olive oil (3 tbsp): The combination of both creates a sauce that's luxurious but not greasy—this matters.
• Garlic (5 cloves): Mince it fine and watch it like a hawk; burned garlic tastes bitter and ruins everything.
• Crushed red pepper flakes: Optional but honestly the secret that makes people ask what's different about your version.
• Lemon (zest and juice): Fresh lemon is non-negotiable; bottled juice tastes tinny and flat by comparison.
• Dry white wine or broth (1/3 cup): The wine adds complexity, but chicken broth works if you don't drink or don't have wine open.
• Fresh parsley (1/4 cup): Chop it just before you use it so it stays bright and doesn't turn dark and sad.
• Salt and black pepper: Taste as you go; the sauce should taste a little salty on its own before the pasta joins the party.

Instructions

Start the pasta water:

Fill a large pot with water, salt it generously until it tastes like the sea, and let it come to a rolling boil while you prep everything else.

Prepare the shrimp:

Pat each shrimp dry with paper towels—moisture is the enemy of a good sear—and season lightly with salt and pepper.

Sear the shrimp:

Heat the butter and oil in a skillet over medium-high heat until it shimmers, then add shrimp in a single layer and leave them alone for a full minute before flipping. They'll turn from gray to pink in seconds, and that's when you know they're done.

Build the sauce base:

Lower the heat, add more butter and oil, then toast the garlic and red pepper flakes gently for about a minute until the kitchen smells absolutely incredible. Stir constantly so the garlic doesn't catch and turn bitter.

Deglaze and reduce:

Pour in the wine or broth, scraping the bottom of the pan with a wooden spoon to pull up all those golden bits, and let it bubble for two minutes until the raw wine smell fades.

Finish with lemon:

Stir in the lemon juice and zest, then return the shrimp to the pan and toss everything gently so the shrimp are coated in that gorgeous, fragrant sauce.

Bring it together:

Add the drained pasta and half the parsley to the skillet, tossing everything together and adding reserved pasta water a splash at a time until the sauce clings to the pasta like a silk sheet.

Taste and serve:

Season with more salt and pepper if needed, then plate immediately while everything is still hot and steaming, with a shower of parsley, Parmesan, and a lemon wedge on the side.

Save

There was a night when I made this for people I'd just met, and somehow in the time it took to cook and serve dinner, we went from polite small talk to actually laughing at the table. That's when I realized this dish has a way of making ordinary moments feel a little more special, a little more intentional.

Why This Sauce Works

The magic is in the ratio of fat to acid—butter and oil coat your mouth while lemon and wine brighten everything up so it doesn't taste heavy. When you add that starchy pasta water, it emulsifies into something silky that clings to every strand. It's not complicated chemistry, just three things that respect each other and work together.

Variations That Feel New

Some nights I add a splash of heavy cream right after the lemon juice for something richer and more indulgent, especially if I'm feeling like I need comfort food. Other times I swap the shrimp for scallops or even chunks of firm white fish, and the sauce adjusts beautifully. You can also toss in spinach, sun-dried tomatoes, or capers at the very end if you want more texture and color without changing the fundamental character of the dish.

Timing and Temperature Matter

This entire dish lives in a narrow window where everything needs to stay hot and come together at exactly the right moment, which sounds stressful but is actually freeing—it forces you to pay attention instead of wandering away from the stove. The key is having everything prepped before you start cooking, so when the shrimp hits the pan, you can move through each step without scrambling.

• Cook the pasta first so it's ready when you need it, and always reserve some pasta water before draining.
• Keep your shrimp and herbs within arm's reach so you're never searching for something mid-cook.
• Don't let the garlic brown or the lemon juice sit in the hot pan too long before the shrimp goes back in, or the sauce tastes flat and tired.

Save

This is the kind of dinner that feels fancy but never asks you to be fancy, which might be why it keeps coming back into my rotation. Make it when you want to feel capable in the kitchen, or when you want to make someone else feel seen.

Recipe FAQs

→ What type of shrimp works best?

Large peeled and deveined shrimp hold up well to sautéing, providing a tender texture and allowing the lemon garlic butter sauce to shine.

→ Can I substitute linguine with other pasta?

Yes, spaghetti or fettuccine can be used without altering the dish’s flavor and texture significantly.

→ How to prevent the garlic from burning?

Sauté garlic over medium heat and watch carefully; cook just until fragrant without browning to avoid bitterness.

→ Is white wine necessary for the sauce?

White wine adds depth and acidity, but seafood or chicken broth offers a suitable non-alcoholic alternative.

→ What garnish pairs well with this shrimp dish?

Freshly chopped parsley, grated Parmesan cheese, and lemon wedges complement the flavors and enhance presentation.

→ Can this dish be made gluten-free?

Using gluten-free pasta ensures the dish is safe for gluten-sensitive diets without compromising taste.