Is lemon butter garlic shrimp pasta healthy?

It can be! Shrimp is lean protein, and you can use whole wheat pasta and olive oil for a lighter, more nutritious version.

Can I prepare this dish ahead of time?

It’s best fresh, but you can prep ingredients ahead. Cook pasta and shrimp just before serving to keep textures perfect.

How do I avoid overcooking the shrimp?

Shrimp cook quickly — about 2–3 minutes per side. Remove them as soon as they turn pink and slightly curl.

What kind of shrimp is best for lemon butter garlic shrimp pasta?

Large or jumbo shrimp work best. They're juicy, easy to clean, and hold up well in the buttery garlic lemon sauce.

Can I use frozen shrimp for this pasta dish?

Yes! Just thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.

10 Reasons to Love Lemon Butter Garlic Shrimp Pasta

Name: Lemon Butter Garlic Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 oz (225g) linguine or spaghetti; Salt for boiling water; 1 lb (450g) large shrimp, peeled and deveined; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 4 garlic cloves, minced; Zest and juice of 1 large lemon; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 1/4 cup grated Parmesan cheese (optional); 2 tablespoons chopped fresh parsley

Ingredients

Scale

For the Pasta:

8 oz (225g) linguine or spaghetti
Salt for boiling water

For the Shrimp & Sauce:

1 lb (450g) large shrimp, peeled and deveined
3 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
Zest and juice of 1 large lemon
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley

Instructions

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining, then set pasta aside.
Sauté the Shrimp: While the pasta cooks, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and season with salt and pepper. Cook for 2–3 minutes per side or until pink and opaque. Remove the shrimp and set aside.
Make the Garlic Lemon Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, just until fragrant — don’t let it burn.
Stir in the lemon zest, lemon juice, and red pepper flakes. Let it simmer for another 1–2 minutes.
Combine Pasta and Shrimp: Add the drained pasta and reserved shrimp back into the skillet. Toss everything to coat. Add a splash of reserved pasta water if it needs loosening.
Finish and Serve: Sprinkle in chopped parsley and Parmesan cheese if using. Taste and adjust seasoning. Serve hot with extra lemon wedges if desired. 🍽️

Notes

Want it creamy? Add a splash of heavy cream or a spoonful of cream cheese to the sauce.
No shrimp? Try scallops or chicken as a tasty substitute.
Make it gluten-free: Use gluten-free pasta and double-check your cheese.
Zest before you juice! It’s way easier to zest the lemon before cutting it open

Author: Chef EL
Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 Plate
Calories: 460 kcal
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 160mg