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Lemon-Garlic Shrimp & Garlic Butter Pasta


The lemon and garlic complement the shrimp perfectly in this tasty combination that is served over angel hair pasta.

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Rate this recipe 4.6/5 (26 Votes)


  • 12 to 16 ounces medium shrimp (without heads), peeled and deveined, tails intact (I used frozen, thawed)
  • 2 tablespoons salted butter
  • 2 medium cloves garlic, minced (about 1 1/2-teaspoons)
  • Pinch of cayenne pepper, optional
  • Juice of half a lemon (about 2 1/2-tablespoons)
  • 1 1/2 teaspoons dried parsley flakes (can use fresh)
  • Salt and ground black pepper, to taste
  • 8 ounces angel hair pasta
  • 1/2 stick (4-tablespoons) salted butter
  • 1/4 to 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Parmesan cheese for serving, optional


Servings 6
Preparation time 5mins
Cooking time 20mins


Step 1

Season the shrimp with salt and pepper.

Melt the butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook until the shrimp are done, 3 to 4 minutes, stirring constantly. (May need to reduce the heat a little to keep the garlic from burning.)

Remove from the heat and stir in 3 tablespoons water, the lemon juice, and parsley. Season with salt and pepper and serve immediately.

For the pasta:

Cook the pasta in boiling, salted water as directed on package.

Meanwhile, melt the butter in a small saucepan, or microwave it in a bowl. Stir in the garlic powder and set aside until pasta is done.

When pasta is done, drain well in a colander. Pour pasta back into the cooking pot; drizzle the garlic butter over it and toss around until pasta is coated. Season with salt and pepper, if desired.

To serve, plate individual servings of the pasta; sprinkle with Parmesan cheese, if desired. Top with shrimp and serve immediately.


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