Pin It Last Tuesday, I got home late and stared blankly at my fridge, exhausted from a chaotic day at work. Something bright and quick called to me, and twenty minutes later, I was twirling angel hair coated in lemon butter, realizing this was exactly the kind of dinner that makes everything feel better.
My sister originally made this for me during one of those awful months when everything felt overwhelming. She set down this steaming bowl with a laugh, saying sometimes the best medicine is just really good carbohydrates with shrimp.
Ingredients
- Large shrimp: I always pat them completely dry with paper towels before cooking—wet shrimp steam instead of sear, and you want that gorgeous golden crust
- Angel hair pasta: This delicate pasta cooks in about 4 minutes, so watch it carefully because theres nothing worse than mushy noodles ruining a perfect sauce
- Butter and olive oil: The combination gives you richness from butter plus a higher smoking point from the oil, preventing the garlic from burning
- Garlic: Freshly minced garlic is nonnegotiable here—jarred garlic has an odd metallic taste that becomes unpleasantly pronounced in a simple butter sauce
- Lemon: Zest your lemon before juicing it, and use a microplane if you have one—the fine zest melts into the sauce better than larger pieces
- Red pepper flakes: Even just a tiny pinch adds a subtle warmth that makes the lemon flavor pop without making the dish spicy
- Fresh parsley: Flat leaf parsley has a cleaner, less bitter flavor than curly parsley, and it adds this beautiful fresh contrast to the rich butter
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a boil—use about a tablespoon of salt because the pasta water is your only chance to season the noodles themselves
- Cook the angel hair:
- Add the pasta and cook according to package directions, but start checking for doneness a full minute early, then drain while reserving that precious half cup of starchy pasta water
- Prep your shrimp:
- Pat the shrimp completely dry with paper towels and give them a light seasoning of salt and pepper, which helps develop a nice sear
- Sear the shrimp:
- Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat, add the shrimp in a single layer, and cook for about 1 to 2 minutes per side until theyre pink and opaque
- Remove the shrimp:
- Transfer the cooked shrimp to a plate—theyll finish cooking in residual heat, and you dont want them to turn rubbery while you make the sauce
- Build the sauce base:
- Reduce the heat to medium, add the remaining olive oil and butter to the skillet, then stir in the garlic and cook for just 30 seconds until fragrant
- Add the bright flavors:
- Pour in the lemon zest, lemon juice, red pepper flakes, salt, and pepper, stirring and scraping up any browned bits from the bottom of the pan
- Combine everything:
- Add the drained pasta to the skillet and toss it vigorously in the sauce, adding a splash of the reserved pasta water if it needs help coming together into a silky coating
- Final assembly:
- Return the shrimp to the skillet, toss everything together gently, and let it heat through for just 1 minute before sprinkling with fresh parsley
Pin It This pasta became my go-to comfort meal after a particularly rough breakup, the kind of dish that somehow manages to feel indulgent and light at the same time.
Making It Your Own
Ive discovered that a splash of dry white wine added right after the garlic transforms this into something restaurant-worthy, and sometimes I throw in baby spinach at the end for a complete meal in one bowl.
Perfect Pairings
A crisp glass of pinot grigio cuts through the butter beautifully, and a simple arugula salad with a vinaigrette on the side balances out the richness without competing with the lemon.
Storage and Reheating
This keeps surprisingly well in an airtight container for up to 2 days, though the pasta absorbs more sauce as it sits. When reheating, add a tiny splash of water and warm it gently in a skillet, tossing constantly to revive the silky texture.
- Never microwave this dish—the shrimp will become tough and rubbery
- If taking this for lunch, pack the shrimp separately and reheat both parts before combining
- A fresh squeeze of lemon right before serving leftovers brightens everything back up
Pin It Sometimes the simplest recipes are the ones that stay with you longest, finding their way onto your table on ordinary Tuesdays and special occasions alike.
Recipe Questions & Answers
- → Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely and pat dry with paper towels before cooking to ensure proper searing and a golden exterior.
- → What pasta alternatives work best?
Spaghetti, linguine, or fettuccine are excellent substitutes. Avoid thicker pastas like penne, which don't coat as elegantly in the delicate butter sauce.
- → How do I keep the shrimp tender?
Don't overcook—shrimp should turn pink and opaque in 1–2 minutes per side. Overcooked shrimp becomes tough and rubbery. Remove them immediately once done.
- → Can I make this ahead?
This dish is best served immediately while hot and silky. You can prep ingredients in advance, but cook and combine just before serving for optimal texture and flavor.
- → What can I add for extra flavor?
A splash of dry white wine added after sautéing the garlic adds wonderful depth. Red pepper flakes bring heat, fresh dill complements the lemon, and capers add a briny note.
- → Is this dish dairy-free or gluten-free?
The traditional version contains butter and wheat pasta. For dairy-free, substitute olive oil for butter. For gluten-free, use gluten-free pasta and verify all ingredients for cross-contamination.