Description

This restaurant-style garlic shrimp with lemon-butter noodles combines juicy shrimp, fragrant garlic, bright lemon, and silky buttered noodles for a comforting yet fresh dinner that’s ready in under 30 minutes. It’s a crowd-pleaser that’s easy enough for weeknights but impressive enough for guests.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
3–4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
8 ounces fettuccine or spaghetti noodles
3 tablespoons unsalted butter, divided
1 large lemon, zested and juiced
1/4 cup pasta cooking water
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Extra Parmesan cheese (for serving, optional)
Lemon wedges (for serving, optional)
Chopped chives or basil (optional)

Instructions

Peel and devein the shrimp if needed. Pat dry with paper towels. Mince garlic, chop parsley, and zest and juice the lemon.
Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 9–11 minutes. Reserve 1/4 cup pasta water before draining.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and sauté for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
Lower heat to medium. Add 1 tablespoon butter to the skillet. Stir in minced garlic and cook until fragrant and just golden, about 30–45 seconds.
Add lemon zest and juice to the skillet, scraping up any bits. Toss in cooked noodles, remaining butter, and reserved pasta water. Stir until noodles are glossy and sauce coats everything.
Fold in grated Parmesan and half the parsley.
Return shrimp to the skillet and toss gently to coat with sauce. Sprinkle with remaining parsley, extra Parmesan, and crushed red pepper flakes if using.
Twirl noodles onto plates or a serving platter. Arrange shrimp on top and garnish with lemon wedges and more herbs if desired.

Notes

Pat shrimp dry before cooking for best sear. Don’t overcook garlic or shrimp. Reserve pasta water for a silky sauce. Adapt with gluten-free or whole wheat noodles, plant-based butter, or extra veggies. Leftovers keep for 2 days; reheat gently in a skillet.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American, Italian

Nutrition

Serving Size: About 1/4 of recipe (1 plate with shrimp and noodles)
Calories: 520
Sugar: 3
Sodium: 750
Fat: 22
Saturated Fat: 10
Carbohydrates: 50
Fiber: 3
Protein: 27

Keywords: garlic shrimp, lemon butter noodles, shrimp pasta, easy dinner, restaurant-style, seafood, weeknight meal, comfort food