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Shrimp Butter Sauce Pasta

This dish features succulent shrimp cooked in a rich, buttery sauce that coats tender pasta strands, creating a cozy yet luxurious meal. The quick cooking process results in a glossy, flavorful dish with vibrant notes of lemon and fresh herbs, perfect for weeknights when time is tight but comfort is key.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g raw peeled deveined shrimp thoroughly thawed and dried
  • 250 g spaghetti or linguine cook until al dente
  • 3 tbsp unsalted butter preferably cold for better melting
  • 2 cloves garlic finely minced
  • 1 tbsp olive oil extra virgin preferred
  • 1 tbsp fresh lemon juice about half a lemon
  • 2 tbsp chopped fresh parsley for garnish and flavor
  • salt to taste salt for boiling water and seasoning
  • black pepper to taste pepper optional, for seasoning

Equipment

  • Large skillet
  • Pasta pot
  • Wooden spoon
  • Fine-mesh sieve
  • Small bowl

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain and toss with a teaspoon of olive oil to prevent sticking, then set aside.
  2. While the pasta cooks, peel and devein the shrimp if not already done, then pat them dry thoroughly with paper towels to avoid splattering when cooking.
  3. Heat a large skillet over medium heat, then add a tablespoon of olive oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant and lightly golden.
    200 g raw peeled deveined shrimp
  4. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and are just opaque. Remove the shrimp from the skillet and set aside.
    200 g raw peeled deveined shrimp
  5. Reduce the heat to medium-low, then add the butter to the skillet. Let it melt slowly, swirling the pan occasionally until it becomes lightly golden and fragrant, about 2 minutes.
    200 g raw peeled deveined shrimp
  6. Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything gently with a wooden spoon to coat the noodles and shrimp evenly in the buttery sauce.
    200 g raw peeled deveined shrimp
  7. Squeeze fresh lemon juice over the pasta and give it a gentle toss. This adds a bright, citrusy note that balances the richness of the butter.
    200 g raw peeled deveined shrimp
  8. Season with salt and freshly ground black pepper to taste, then sprinkle chopped parsley over the top for a fresh, herby finish.
    200 g raw peeled deveined shrimp
  9. Serve immediately in shallow bowls, garnished with extra lemon slices and parsley if desired, so the dish is warm, glossy, and bursting with flavor.

Notes

For an extra touch, finish with a drizzle of good quality olive oil or a sprinkle of grated Parmesan cheese. Make sure to serve immediately for the best texture and flavor.