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Lemon Butter Garlic Shrimp Pasta in a pan

Lemon Butter Garlic Shrimp Pasta

Lemon Butter Garlic Shrimp Pasta with linguine noodles and plump shrimps drenched in buttery, garlicky and lemony flavors. It's a refreshing and scrumptious dinner meal perfect for busy weeknights!
Course Main Entree
Cuisine American
Keyword lemon butter garlic shrimp pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 383kcal
Author Lalaine


  • 1 pound package 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


  • 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 shrimps 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 heat to high heat, stirring garlic regularly to prevent 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.



Serving: 164g | Calories: 383kcal | Carbohydrates: 44.6g | Protein: 118.1g | Fat: 14.4g | Saturated Fat: 7.7g | Trans Fat: 13.4g | Cholesterol: 112mg | Sodium: 449mg | Potassium: 57mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 2mg