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A close-up shot of garlic butter shrimp pasta in a skillet, showing the glossy scampi sauce and freshly chopped parsley.

Lemon Garlic Shrimp Pasta (The Best 20-Minute Recipe!)

This Lemon Garlic Shrimp Pasta is the perfect weeknight dinner! A restaurant-quality meal with juicy shrimp and a vibrant lemon garlic butter sauce, all ready in just 20 minutes. Simple, elegant, and incredibly delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb linguine or spaghetti
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 1/4 cup dry white wine like Pinot Grigio, or use chicken broth
  • 1 lemon zest and juice
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup fresh parsley chopped
  • 1/4 cup parmesan cheese freshly grated, plus more for serving
  • Salt and black pepper to taste

Equipment

  • 1 Large Pot
  • 1 Large Skillet

Instructions
 

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil and 2 tbsp of butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 30-60 seconds.
  3. Add the shrimp to the skillet, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
  4. Pour the white wine or chicken broth into the skillet, scraping up any browned bits. Simmer until reduced by half. Stir in the remaining 2 tbsp butter, lemon juice, and lemon zest.
  5. Return the shrimp to the skillet along with the drained pasta. Toss to combine, adding reserved pasta water as needed to create a smooth sauce.
  6. Stir in the fresh parsley and grated Parmesan cheese. Serve immediately with extra Parmesan.

Notes

Don't overcook the shrimp! They cook in just a few minutes. Remove them from the heat as soon as they turn pink.
Reserve your pasta water. This starchy water is the key to a silky, perfect sauce that clings to the noodles without needing heavy cream.
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