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Creamy Lemon Garlic Butter Shrimp Spaghetti

creamy lemon garlic butter shrimp spaghetti - featured image
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A quick and easy 30-minute dinner featuring shrimp in a creamy lemon garlic butter sauce tossed with spaghetti. Perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 8 ounces (225 grams) dried spaghetti
  • 1 pound (450 grams) peeled and deveined shrimp, medium or large size (fresh or thawed frozen)
  • 4 tablespoons (about 55 grams) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)
  • A handful fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of spaghetti and cook according to package instructions (usually 8-10 minutes) until al dente. Reserve ½ cup (120 ml) of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons (28 grams) of butter. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add shrimp in a single layer and cook 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
  4. Lower heat to medium-low and add the remaining 2 tablespoons (28 grams) of butter to the skillet. Once melted, pour in 1 cup (240 ml) heavy cream and stir well. Let it simmer gently for 3-4 minutes until slightly thickened. Stir in the lemon zest and juice. Season with salt, black pepper, and optional red pepper flakes.
  5. Add the cooked spaghetti and shrimp back to the skillet. Toss everything together to coat the pasta evenly in the sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  6. Stir in ½ cup (50 grams) freshly grated Parmesan cheese until melted and creamy. Remove from heat and sprinkle chopped fresh parsley on top.
  7. Serve immediately while hot.

Notes

Do not overcook shrimp to avoid rubbery texture. Add lemon juice after sauce thickens to prevent curdling. Reserve pasta water to adjust sauce consistency. Use fresh lemon juice for best flavor. Thaw and pat dry frozen shrimp before cooking. Leftovers reheat well with a splash of cream or milk.

Nutrition

Keywords: shrimp pasta, lemon garlic shrimp, creamy shrimp spaghetti, quick dinner, easy pasta recipe, garlic butter shrimp, weeknight dinner

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