Save Experience the bright and refreshing flavors of a Mediterranean-inspired dinner with this Lemon Butter Shrimp Pasta Lite. This dish brings together succulent, perfectly sautéed shrimp and delicate angel hair pasta, all enveloped in a zesty garlic-butter sauce that feels indulgent yet light. Whether you are looking for a sophisticated date-night meal or a fast weeknight solution, this recipe delivers restaurant-quality taste in under 30 minutes.
Save The beauty of this dish lies in its simplicity. By using high-quality olive oil and fresh garlic, you create a base that enhances the natural sweetness of the shrimp. Finishing the dish with a sprinkle of fresh parsley adds a pop of color and a clean herbal finish that rounds out every bite.
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 8 oz (225 g) angel hair pasta
- Sauce: 3 tbsp unsalted butter, 2 tbsp olive oil, 4 garlic cloves (minced), zest and juice of 1 large lemon, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Garnish: 1/4 cup fresh parsley (finely chopped), lemon wedges for serving
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2
- While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
- Step 3
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 4
- Reduce heat to medium. Add remaining olive oil and butter to skillet. Stir in garlic and cook for 30 seconds until fragrant.
- Step 5
- Add lemon zest, juice, red pepper flakes (if using), salt, and pepper. Stir to combine, scraping up any browned bits.
- Step 6
- Add drained pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed for a silky texture.
- Step 7
- Return shrimp to the skillet, toss gently to combine, and heat through for 1 minute.
- Step 8
- Remove from heat. Sprinkle with fresh parsley. Serve immediately with extra lemon wedges.
Zusatztipps für die Zubereitung
To elevate the sauce further, you can add a splash of dry white wine to the skillet after the garlic has become fragrant. This adds a subtle complexity to the lemon butter base. Always remember to use the reserved pasta water to adjust the consistency of the sauce, ensuring it clings perfectly to the delicate angel hair strands.
Varianten und Anpassungen
If you prefer a different pasta shape, spaghetti or linguine are excellent alternatives to angel hair. For a lighter version of this recipe, you can reduce the butter to 2 tablespoons and increase the amount of olive oil. If you enjoy more heat, feel free to double the amount of red pepper flakes.
Serviervorschläge
This pasta is best enjoyed immediately while hot and the sauce is at its creamiest. Serve each portion with an extra lemon wedge on the side for guests who prefer more zest. A side of roasted seasonal vegetables or a simple arugula salad with balsamic vinaigrette makes for a complete and balanced meal.
Save With its combination of protein, healthy fats, and zesty citrus, this Lemon Butter Shrimp Pasta Lite is a meal you can feel good about serving. It brings a touch of elegance to your table with minimal effort, making it a reliable favorite for any night of the week. Enjoy the fresh, savory flavors of this easy Italian-American classic!
Recipe FAQs
- → Can I use frozen shrimp?
Yes, frozen shrimp works well. Thaw them completely in the refrigerator overnight and pat dry thoroughly before cooking to ensure proper browning and a tender texture.
- → What type of pasta works best?
Angel hair pasta is ideal for this dish as its delicate strands absorb the lemon-butter sauce perfectly. Spaghetti and linguine are excellent alternatives if angel hair is unavailable.
- → How do I prevent rubbery shrimp?
Cook shrimp quickly over medium-high heat, 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough and rubbery, so timing is essential.
- → Can I make this dairy-free?
Substitute butter with extra virgin olive oil and use dairy-free pasta. The lemon-garlic infusion will still provide rich flavor while keeping the dish lighter and accessible to those avoiding dairy.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the bright lemon and butter flavors beautifully. You can also add a splash of dry white wine to the sauce after sautéing the garlic for added depth.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of pasta water over low heat to prevent the shrimp from becoming tough.