Can I use frozen shrimp?

Yes. Thaw the shrimp completely, drain them well, and pat them dry before seasoning and cooking. Excess water can prevent them from browning properly.

Can I use spaghetti instead of linguine?

Yes. Spaghetti works very well with the same lemon butter garlic sauce. Fettuccine or another long pasta can also be used.

How do I keep the sauce from becoming too dry?

Reserve pasta water before draining. Add it gradually while tossing the pasta with the lemon, butter, and Parmesan. The starch helps create a smoother sauce that coats the noodles.

Can I add vegetables?

Yes. Spinach, asparagus, or broccoli can complement the lemon and shrimp. Add cooked vegetables toward the end so they do not overcook.

Can I make this pasta less spicy?

Absolutely. The red pepper flakes are optional for heat. Reduce them or leave them out entirely for a milder lemon garlic shrimp pasta.

Can I use pre-cooked shrimp?

You can, but raw shrimp are preferable for this recipe because they absorb more flavor as they cook in the skillet. If using cooked shrimp, warm them briefly at the end rather than cooking them for several minutes.

Is this recipe the same as shrimp limone?

It has similar lemon-forward characteristics, but this recipe is specifically built around a garlic butter sauce, linguine, Parmesan, and sautéed shrimp. It is best described as lemon garlic shrimp pasta rather than a traditional restaurant-style shrimp limone preparation.

Lemon Garlic Shrimp Pasta – Easy Lemon Butter Shrimp Recipe

Description

Tender shrimp and linguine tossed in a bright lemon butter garlic sauce with Parmesan, fresh parsley, and a touch of red pepper flakes. An easy 30-minute dinner with fresh, savory flavor.

Ingredients

Scale

12 ounces linguine
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
5 garlic cloves, minced
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 cup finely grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt, plus more for pasta water

1/4 teaspoon freshly ground black pepper

Instructions

Cook the Linguine: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
Season the Shrimp: Pat shrimp dry with paper towels. Season with kosher salt and black pepper.
Cook the Shrimp: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Transfer shrimp to a plate.
Cook the Garlic: Reduce heat to medium. Add remaining 2 tablespoons butter, minced garlic, and red pepper flakes. Cook for 30–60 seconds, until fragrant. Do not brown the garlic.
Make the Lemon Butter Sauce: Add lemon zest and lemon juice. Stir in about 1/4 cup reserved pasta water, scraping up any flavorful bits from the skillet.
Toss the Pasta: Add drained linguine and toss until coated. Add additional pasta water, 1–2 tablespoons at a time, until the sauce is smooth and glossy.
Add Parmesan and Shrimp: Reduce heat to low. Gradually add Parmesan while tossing. Return shrimp to the skillet and gently toss until evenly distributed and warmed through.
Finish and Serve: Add fresh parsley. Taste and adjust seasoning if needed. Serve immediately.

Notes

Use fresh lemon juice and lemon zest for the brightest flavor. Reserve pasta water before draining because its starch helps create a smooth sauce. Do not overcook the shrimp. Nutrition information is an estimate per serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Main Course
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 640 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 10g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 66 g
Fiber: 3 g
Protein: 39 g
Cholesterol: 250 g

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