Save My neighbor knocked on the door one Thursday evening holding a bag of shrimp she couldn't use before leaving town. I had twenty minutes before my kids got home from practice, a box of angel hair in the pantry, and one lemon rolling around in the crisper. What started as improvisation turned into the kind of dish that makes everyone quiet at the table—the good kind of quiet, where forks keep moving and no one reaches for their phone.
I made this for my sister after her twins were born, doubling the batch and bringing it over in a warm skillet. She ate it standing at the counter, straight from the pan, and texted me two hours later asking for the recipe. That's when I knew it wasn't just convenient—it was the kind of comfort that tastes like someone cares.
Ingredients
- Large shrimp (1 lb, peeled and deveined): Go for the big ones if you can—they stay juicy and don't overcook in the minute it takes to get that perfect pink curl.
- Angel hair pasta (8 oz): This delicate pasta soaks up the lemony butter like a dream, but don't walk away while it boils or you'll miss the al dente window.
- Unsalted butter (3 tbsp): Gives the sauce that silky richness without overpowering the brightness of the lemon.
- Olive oil (2 tbsp): Keeps the butter from burning and adds a subtle fruity note that plays well with garlic.
- Garlic cloves (4, minced): Fresh is non-negotiable here—the quick sauté releases this sweet, sharp aroma that jarred garlic just can't match.
- Lemon (zest and juice of 1 large): Both the zest and juice matter, the zest brings floral oil and the juice cuts through the butter with clean acidity.
- Red pepper flakes (1/4 tsp, optional): Just a pinch adds a whisper of heat that wakes up the whole dish without making it spicy.
- Salt and black pepper: Season in layers—shrimp first, then the sauce—so every bite has balanced flavor.
- Fresh parsley (1/4 cup, chopped): The green freshness at the end makes it taste finished and alive, not just buttery and rich.
- Lemon wedges for serving: Some people want extra brightness, and a squeeze at the table lets everyone adjust to taste.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the angel hair according to package directions until al dente. Before draining, scoop out half a cup of that starchy pasta water—it's your secret weapon for a silky sauce.
- Prep the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully instead of steaming in their own moisture.
- Sear the shrimp:
- Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat until shimmering. Lay the shrimp in a single layer and let them cook untouched for 1 to 2 minutes per side until they turn pink and opaque, then remove them to a plate.
- Build the sauce base:
- Lower the heat to medium and add the remaining olive oil and butter to the same skillet. Toss in the minced garlic and stir for about 30 seconds until it smells sweet and toasty but hasn't browned.
- Add the lemon and seasoning:
- Stir in the lemon zest, juice, red pepper flakes if using, salt, and black pepper, scraping up any flavorful browned bits stuck to the pan. Let it bubble gently for a moment so the flavors meld.
- Toss the pasta:
- Add the drained angel hair to the skillet and toss everything together with tongs, adding splashes of reserved pasta water as needed to create a glossy, clingy sauce. The starch in that water does magic.
- Finish with shrimp:
- Return the shrimp to the skillet, toss gently to coat them in sauce, and let everything warm together for about a minute. You just want to reheat, not overcook.
- Garnish and serve:
- Pull the skillet off the heat, shower the top with fresh parsley, and serve immediately with lemon wedges on the side. This dish is best enjoyed the moment it's done.
Save The first time I served this to my husband's work friends, one of them scraped his plate clean and asked if I went to culinary school. I laughed and told him it was just shrimp, butter, and panic. Sometimes the simplest things look the most impressive when you let good ingredients speak for themselves.
Making It Your Own
If you want a little more depth, splash in a quarter cup of dry white wine right after the garlic and let it reduce by half before adding the lemon. I've also swapped in spaghetti or linguine when I'm out of angel hair, and while the texture changes slightly, the flavor stays just as bright. On nights when I want it even lighter, I cut the butter down to two tablespoons and bump the olive oil up—you lose a bit of richness but gain a cleaner, more citrus-forward taste.
What to Serve Alongside
A simple arugula salad with shaved Parmesan and a squeeze of lemon is my go-to—it echoes the brightness of the pasta without competing. Garlic bread is always a win if you've got hungry people, and roasted asparagus or blistered green beans add a little color and crunch. Keep sides minimal so the shrimp and lemon stay the stars of the plate.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of water or broth to a skillet over medium-low heat and toss gently until warmed through—microwaving works in a pinch but can make the shrimp chewy. Honestly, this dish is so quick to make that I usually just cook it fresh rather than plan for leftovers.
- If you're meal prepping, store the shrimp and pasta separately and toss them together when reheating for better texture.
- A quick sprinkle of fresh parsley and a squeeze of lemon right before serving brings back that just-made brightness.
- Don't freeze this one—shrimp and delicate pasta don't bounce back well from the freezer.
Save This is the dish I make when I want to feel like I have my act together, even on nights when I absolutely don't. It's quick, it's pretty, and it tastes like you put in way more effort than you did—and that's exactly the kind of magic a weeknight dinner should be.
Kitchen Q&A
- → How do I know when shrimp is cooked through?
Shrimp turns pink and opaque when fully cooked. Cook 1-2 minutes per side over medium-high heat. Avoid overcooking as shrimp becomes rubbery when done too long.
- → Can I make this dish ahead of time?
Best served immediately after cooking. However, you can cook the shrimp and prepare the sauce components in advance, then quickly combine and heat through when ready to serve.
- → What's a good substitute for angel hair pasta?
Spaghetti, linguine, or thin fettuccine work wonderfully. Any long, thin pasta shape will hold the light lemon butter sauce well.
- → How can I make this lighter?
Reduce butter to 2 tablespoons and increase olive oil to 3 tablespoons. You can also use half-and-half instead of all butter for a silkier, less rich sauce.
- → Should I remove the pasta water before adding it to the sauce?
Yes, drain the pasta thoroughly but reserve about half a cup of the starchy water. This helps the sauce emulsify and creates a silky coating on the pasta.
- → Can I add wine to this dish?
Absolutely. Add a splash of dry white wine after sautéing the garlic and before adding the lemon juice for deeper, more complex flavor.