Need a fast, tasty dinner? This One-Pan Lemon Garlic Butter Shrimp Pasta is ready in under 30 minutes! Succulent shrimp and al dente pasta are coated in a zesty lemon garlic butter sauce—perfect for a light, satisfying meal on busy nights.
Why It’s Perfect
This one-pan dish blends juicy shrimp with a rich, tangy sauce and tender pasta. It’s quick, flavorful, and cleanup’s a breeze—ideal for weeknight wins.
Ingredients
- 8 oz linguine or spaghetti
- 1 lb shrimp, peeled & deveined
- 3 tbsp butter
- 2 garlic cloves, minced
- Juice & zest of 1 lemon (~3 tbsp juice)
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: parsley
How to Make It
- Cook pasta in a large skillet with salted boiling water per package (8-10 min). Drain, reserve 1/2 cup water.
- In the same skillet, melt butter over medium-high. Cook shrimp 2-3 min per side until pink. Remove.
- Sauté garlic 1 min, add broth, lemon juice, zest, salt, and pepper. Simmer 2 min.
- Toss in pasta and shrimp, adjust with reserved water if needed. Serve hot, garnished with parsley if desired.
Recipe Card: One-Pan Lemon Garlic Butter Shrimp Pasta
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Calories: 380 kcal
Ingredients
- 8 oz linguine or spaghetti
- 1 lb shrimp, peeled & deveined
- 3 tbsp butter
- 2 garlic cloves, minced
- Juice & zest of 1 lemon (~3 tbsp juice)
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 tbsp chopped parsley
Instructions
- Boil pasta in skillet with salted water 8-10 min. Drain, reserve 1/2 cup water.
- Melt butter in skillet, cook shrimp 2-3 min per side. Remove.
- Sauté garlic 1 min, add broth, lemon juice, zest, salt, pepper. Simmer 2 min.
- Add pasta and shrimp, thin with reserved water if needed. Serve hot, garnish with parsley.
Notes
- Store leftovers in fridge up to 2 days.
- Swap broth for white wine for extra flavor.
