Garlicky Lemon Shrimp Pasta — Buttery noodles with juicy plump shrimp, flavored with lemon and garlic!! A family-friendly dinner recipe that’s ready in 15 minutes and it’s so EASY!
Table of Contents
Easy Angel Hair Pasta with Shrimp
The angel hair pasta is perfectly al dente and wonderfully buttery. Angel hair is great to accompany this lemon garlic shrimp because it cooks so quickly and so do shrimp.
The shrimp are juicy, plump, and have so much flavor from the garlic. Make sure you don’t overcook them so they’re not rubbery or tough. Even large shrimp only take a couple minutes to cook through.
The lemon adds a wonderful brightness to the dish and is a perfect complement to shrimp. And anything tossed in butter automatically tastes great.
This lemon shrimp pasta is slightly garlicky, incredibly easy to make, and is a family favorite! This is the perfect weeknight meal because it looks incredibly fancy, but it actually takes about 15 minutes to make. Win!
Ingredients for Lemon Shrimp Pasta
This simple shrimp and angel hair pasta calls for just seven basic ingredients. I have them on hand most of the time, and you likely do as well!
To make this lemon butter shrimp pasta, you’ll need:
- Angel hair pasta
- Unsalted butter
- Garlic powder
- Large shrimp
- Salt and pepper
- Lemon juice
- Lemon zest
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Shrimp Pasta
This is such an easy, 15-minute recipe for lemon butter shrimp pasta! Here’s a look at how the recipe comes together:
- Cook the angel hair pasta according to package instructions.
- Meanwhile, melt the butter in a skillet and cook the shrimp until done. Be sure to season with salt, pepper, and garlic powder at this stage.
- Add the lemon juice and zest, then add the cooked pasta to the skillet.
- Toss to coat in the lemon butter sauce.
Looking for More Shrimp Pasta Dishes?
If you loved this lemon butter shrimp and angel hair pasta, be sure to make my classic Shrimp Scampi Pasta recipe next!
Tips for Making Lemon Shrimp Pasta
Garlic: To save chopping time, and because I don’t like biting into little pieces of garlic no matter how small I mince it, I used garlic powder. Feel free to chop a clove or two of garlic and sauté it with the butter if you prefer garlic cloves.
Shrimp: Be sure to use raw shrimp in this recipe and not a pre-cooked variety. I worry that if you use pre-cooked shrimp, you’ll wind up overcooking them and making them rubbery.
Protein swap: I bet you could easily swap in diced chicken if you don’t have any shrimp on hand. Just note that chicken may need to cook a little longer than shrimp.
Recipe FAQs
You can use any size raw shrimp you’d like for this recipe. I prefer 12-15 count shrimp, but use whatever you have on hand or is easy to find in the seafood case at your grocery store.
Most likely, yes. However, I recommend using fresh shrimp in this lemon garlic shrimp pasta. The shrimp are the main event in this dish, so it’s important that you buy the best quality you can get your hands on.
I recommend a pretty large skillet with high sides for this recipe, because between the shrimp and the pasta you need something fairly large so everything can get tossed in all that delicious lemon butter. I have three favorite skillets for recipes like this that are heavy-bottomed, heavy-duty, and can go from stovetop to oven:
1. LeCreuest 2.25 Quart Braising Pan.The lid isn’t necessary for this recipe but will come in handy for something like my Pasta with Vodka Sauce recipe.
2. All-Clad D5 Stainless Steel 3-Quart Pan. There are hundreds of chicken dinners you will see photographed in this pan on my site. Here is also the Amazon link for the same All-Clad 3-Quart Pan.
3. All-Clad D5 Stainless Steel Essential Pan, 4-Quart. This is the exact pan I used for this shrimp pasta dish and is another one that is a workhorse.
Recipe Substitutions to Try
One of the reasons I love this recipe for garlic lemon pasta with shrimp is that it’s quick, easy, and flexible!
Here are some ingredient swaps you can make, if needed:
- Pasta: Angel hair pasta cooks in a flash, but spaghetti or another long, skinny pasta will work too.
- Garlic: I used garlic powder, but use freshly minced garlic if preferred.
- Lemon juice: I bet some or all of the lemon juice could be replaced with white wine to make a white wine sauce.
- Butter: If all you have is salted butter, scale back the amount of salt called for in the recipe.
- Shrimp: Use diced chicken breasts or another type of fish if desired.
What to Serve with Lemon Shrimp Pasta
Storage
In the Refrigerator: This recipe will keep airtight in the fridge for up to 4-5 days.
In the Freezer: This isn’t my favorite recipe to freeze due the texture changes of both the shrimp and the pasta, but technically it will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove or whatever is best suited for you.
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Lemon Shrimp Pasta
Ingredients
- 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
- ½ cup unsalted butter, 1 stick
- 1 teaspoon garlic powder, or to taste
- 1 pound large shrimp, peeled, de-veined, and cleaned with tails off (I prefer 12-15 count shrimp)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup lemon juice
- 1 teaspoon lemon zest, optional
Instructions
- Cook pasta according to package directions, drain, and set aside.
To a large skillet, add the butter and heat over medium-high heat to melt. - Stir in the garlic powder.
- Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.
- Add the lemon juice, optional lemon zest, and stir briefly to combine.
- Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.
- Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.).
- Serve immediately.
Notes
- Dish is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published March 20, 2015 and republished April 1, 2020 and March 10, 2023 and March 15, 2024 with updated text.
This was great, I added some Parmesan cheese and fresh parsley to it.
Thanks for the 5 star review and the parm and parsley sound like great additions!
I made the lemon garlic shrimp for my family while we were on vacation, they loved it!!
Thanks for the 5 star review and glad this was a vacation winner!
I had a quick overnight stay with my Mom, she loves shrimp. I wanted to cook for her, but not spend all my time in the kitchen. My sister and Niece came to eat with us too. This was perfect and everyone loved it!! Quick, easy and full of flavor!! Several times she said, “be sure to write down the recipe for me” so she can have her caregiver fix it for her :)
Thanks for the 5 star review and glad this was perfect and quick!
Have you ever tried this with chicken instead of shrimp?
No but I’m sure it would work out fine.
i have 2lbs of 12/15 shrimp. should I double?
Yes I would double it.
Hi,
I love your recipes and would be so happy if you out a Pin It link of each. I follow you on Pinterest, but cannot pin an individual recipe that may come into my FB feed.
I am not really sure I understand your question but on every single image there is a hovering Pinterest icon in the top left hand corner and you can Pin that way very easily.
Can this really only feed 2 to 4 people? If i want to make it for 8 people would this be enough?
I think it really depends on how big people’s appetites are…that is SO variable.
And I would make it once and see if you think it will feed your 8 people comfortably before you are serving it for an event.
I made this tonight and found it was way too lemony. Next time I’ll add more garlic and maybe half the lemon juice. It was quick and easy!
As with anything, everyone’s taste preferences vary in the amount of intensity they want of something. You can easily just scale back the lemon to suit your tastes next time. Thanks for trying the recipe.
I tried your recipe this evening and my family loved it.. I was told that I could make it again. I added a few other ingredients. I added onions, bell peppers and some baby scallop’s. I am gluten intolerant so I used gluten free pasta and garlic bread. It was a quick and easy recipe, thank you.
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make it again!
Try chopping your garlic on cutting board. Add your salt to garlic, rub the check knife over salt and garlic turning it to a paste. Making recipe tonight
This dish sounds delicious! What are some great sides that you like to pair with it? I would like to do a couple but not both green. So far I have asparagus or broccoli. What else do you suggest?
I think your ideas are great; or just a salad. It’s a fairly filling dish so I think 1 side would be all you need.
This was a hit with everyone in my family tonight! My 7yo son wasn’t even done with his plate when he asked if I would make this for his birthday dinner next month. We’re big eaters so I doubled the pasta and sauce ingredients, but kept the shrimp to 1 lb and it fed us well. We’re huge garlic fans, so 3 cloves of garlic passed through a garlic press was perfect. Thank you so much, this was delicious! I’ll be keeping this recipe handy.
Thanks for trying the recipe and I’m glad it came out great for you! Glad this is a keeper for you and that it’s going on a birthday menu!
This recipe sounds delish! I have a question though, there’s no olive oil needed? Other recipes I have seen call for olive oil.
You’re cooking the shrimp in butter rather than olive oil here.
I love this recipe….I have been using a similar recipe by Ina Garten.She bakes the shrimps though and does not use garlic.I must admit I like your version of cooking them in a skillet.A lot less effort.I am going to do it your way from now on.Thanks for sharing this yummy recipe!
I think I’ve seen Ina make the recipe you’re talking about on one of her episodes! I love her shows and her cooking but I am all about the easiest, fastest way and these were SO fast to make in a skillet!
Garlic issues?
1. Mince garlic & add salt on your chopping board. With back of knife mix together until garlic becomes smooth garlic paste.
2. Roast garlic head in oven with olive oil until butter soft & mellow roasted flavor. Squeeze cloves of garlic paste into recipe.
3. Buy garlic paste in a toothpaste tube.
All of the above are best to do instead of using dried garlic powder.
Averie, I love this simple but packed-with-flavor recipe! Such a great weeknight dinner!
About the garlic, I’m with you- I don’t like biting into garlic no matter how small, but I definitely prefer the taste of actual garlic to garlic powder. What I do is put a whole clove or two (smashed a little to release the flavor) in the oil and remove them once they’re golden. That way the oil gets the good garlic flavor butI don’t have to eat it!
I’ve seen TV chefs do that trick, I need to try it!