A quick and flavorful shrimp pasta tossed in a rich garlic butter sauce with a hint of lemon and Parmesan an elegant meal ready in under 30 minutes.

Scale

8 oz linguine or spaghetti

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 tbsp unsalted butter

4 garlic cloves, minced

1/4 cup white wine or chicken broth

1/2 cup grated Parmesan cheese

Juice and zest of 1 lemon

1/4 tsp red pepper flakes (optional)

Salt and black pepper to taste

2 tbsp chopped parsley for garnish

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.

2. Pat shrimp dry and season with salt and pepper.

3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.

4. Add shrimp and cook 1–2 minutes per side until pink and cooked through. Remove and set aside.

5. In the same skillet, melt remaining butter and sauté garlic for 30 seconds until fragrant.

6. Deglaze with white wine (or broth) and simmer 1–2 minutes.

7. Add lemon juice, zest, and red pepper flakes.

8. Toss in cooked pasta and shrimp, adding reserved pasta water as needed for a silky sauce.

9. Stir in Parmesan until melted and creamy.

10. Top with chopped parsley and serve immediately.

Use fresh lemon juice for the best flavor.

Substitute scallops or chicken if preferred.

For a creamy version, add 1/4 cup of heavy cream before tossing the pasta.

Pairs beautifully with garlic bread and a crisp white wine.

Keywords: shrimp pasta, garlic butter shrimp, lemon shrimp linguine, easy seafood dinner