Lemon Butter Garlic Shrimp

Lemon Butter Garlic Shrimp Pasta, featuring linguine noodles and plump shrimp, drenched in a buttery, garlicky, and lemony sauce. It’s a refreshing and scrumptious dinner meal perfect for busy weeknights!

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How to make Lemon Butter Garlic Shrimp Pasta

✅Ingredients

1 package (8 ounces) uncooked linguine
1 pound large shrimps, peeled and deveined with tails intact
kosher salt and freshly ground pepper to taste
8 tablespoons butter
1 tablespoon olive oil
6 cloves garlic, peeled and minced
1/2 cup dry white wine
2 lemons, juiced and zested
1/4 cup fresh parsley, chopped

✅Instructions

In a pot over medium heat, bring salted water to a boil. Add linguine and cook a minute shy of package directions. Drain well in a colander.

In a bowl, season shrimp with salt and pepper to taste. Set aside.

In a wide pan over low heat, add butter and olive oil. When the butter just begins to melt, add garlic. Cook, stirring occasionally, for about 1 to 2 minutes or until aromatic.

Increase the heat to high, stirring the garlic regularly to prevent it from burning. Add shrimps and cook, stirring regularly, for about 3 to 4 minutes or just until color changes to pink.

Add wine and lemon juice, and cook for about 1 to 2 minutes. Add pasta, parsley, and lemon zest. Season with salt and pepper to taste.

Continue to cook, tossing to combine, for about 1 minute or until heated through and noodles are coated with sauce. Garnish with lemon slices and Parmesan cheese if desired. Serve hot.

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