Save to Pinterest Last Tuesday, I came home exhausted and craving something bright but comforting. The lemons on my counter caught the afternoon sun, and suddenly I knew exactly what dinner needed to be. This pasta has become my go-to when I want restaurant-quality flavors without the fuss.
My sister claimed she hated shrimp until I made this for her during a casual girls night in. She literally scraped her plate clean and asked for the recipe before shed even finished her wine. Now its the dish she requests every time she visits.
Ingredients
- Large shrimp: Fresh or thawed shrimp work beautifully, just pat them completely dry before cooking for that perfect sear
- Angel hair pasta: Delicate strands coat beautifully in the light sauce, though spaghetti works in a pinch
- Unsalted butter: Gives you control over the salt level while creating that velvety finish
- Olive oil: Prevents the butter from burning and adds lovely grassy notes
- Garlic cloves: Freshly minced is non-negotiable here, jarred garlic lacks that punch
- Lemon: Both zest and juice are essential for layers of bright, floral citrus flavor
- Red pepper flakes: Just a hint of warmth that makes the other flavors sing
- Fresh parsley: Adds a pop of color and fresh, peppery finish to each bite
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil, then cook the angel hair until its perfectly al dente. Remember to reserve that precious half cup of pasta water before draining.
- Prep your shrimp:
- While the pasta cooks, use paper towels to thoroughly dry the shrimp. Season them generously with salt and pepper on both sides.
- Sear the shrimp:
- Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for just one to two minutes per side until they turn pink and opaque. Remove them immediately so they dont overcook.
- Build the sauce base:
- Reduce the heat to medium and add the remaining olive oil and butter to the same skillet. Stir in the minced garlic and cook for just thirty seconds until fragrant.
- Add the bright flavors:
- Pour in the lemon zest, juice, red pepper flakes, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
- Coat the pasta:
- Add the drained pasta directly into the skillet and toss vigorously to coat every strand. Add a splash of that reserved pasta water if the sauce seems too thick.
- Bring it all together:
- Gently fold the shrimp back into the skillet and toss everything together for just one minute to warm through.
- Finish with flair:
- Remove from heat immediately and sprinkle generously with fresh parsley. Serve right away with extra lemon wedges on the side for squeezing.
Save to Pinterest This pasta has turned into my comfort food for celebrating small wins. Whether I nailed a presentation at work or just survived a chaotic Monday, this meal feels like a little reward.
Making It Your Own
Sometimes I add a splash of dry white wine after sautéing the garlic, letting it bubble away for a minute. It adds such depth and sophistication without any extra effort.
Perfect Wine Pairings
A crisp Pinot Grigio or Sauvignon Blanc complements the lemon beautifully. If you prefer red, a light Pinot Noir wont overpower the delicate shrimp.
Make-Ahead Magic
You can clean and season the shrimp up to four hours ahead, keeping them refrigerated until youre ready to cook. Everything else comes together so quickly that actual prep work feels minimal.
- Set out all your ingredients before you start cooking
- Warm your plates in the oven for five minutes before serving
- Have fresh lemon wedges ready for that final bright squeeze
Save to Pinterest This recipe reminds me that sometimes the simplest ingredients create the most memorable meals. Enjoy every bright, buttery bite.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw them completely and pat dry thoroughly before cooking to ensure they cook evenly and develop a nice sear on the outside.
- → What pasta shapes work best if I don't have angel hair?
Spaghetti, linguine, or capellini are excellent substitutes. Avoid thicker pasta shapes as they won't capture the delicate sauce as effectively.
- → How can I make this dish lighter?
Reduce the butter to 2 tablespoons and increase olive oil to compensate. You can also skip the butter entirely for a lighter version while maintaining the rich lemon-garlic flavors.
- → Can I add wine to enhance the flavor?
Absolutely. Add a splash of dry white wine after sautéing the garlic and let it reduce slightly before adding the lemon juice. This deepens the sauce complexity beautifully.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp briefly—just 1-2 minutes per side until they turn pink and opaque. Overcooking toughens them quickly. They'll continue cooking slightly when returned to the warm sauce.
- → What can I serve alongside this pasta?
A crisp green salad, crusty bread for sauce, or steamed vegetables like broccoli or asparagus complement this dish nicely without overwhelming its delicate flavors.