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Spicy Shrimp Pasta with Lemon Butter Sauce in White Bowl

Spicy Shrimp Pasta with Lemon Butter Sauce

This Spicy Shrimp Pasta with Lemon Butter Sauce is the ultimate 20-minute dinner—quick enough for a busy weeknight yet elegant enough for date night. Plump, juicy shrimp are seasoned with paprika and cayenne, then seared until golden and nestled into a bed of al dente pasta. The star of the show is the silky, vibrant sauce: a glorious combination of butter, garlic, red pepper flakes, fresh lemon juice, and zest that coats every strand beautifully. A splash of reserved pasta water emulsifies the sauce to restaurant-quality perfection, while fresh parsley adds a final pop of color and freshness. Ready in the time it takes to cook the pasta, this dish proves that fast doesn’t have to mean flavorless. Serve with crusty bread and a glass of white wine for a meal that feels truly special.

 

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Pasta:

  • 12 ounces linguine, fettuccine, or spaghetti

For the Spicy Shrimp:

  • 1 pound large shrimp (21-25 count), peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (sweet or smoked)
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons olive oil, divided

For the Lemon Butter Sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • ¼ cup dry white wine or chicken broth
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • ½ cup reserved pasta water
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

For Garnish:

  • Additional fresh parsley
  • Lemon wedges
  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Prep the shrimp: If your shrimp are frozen, thaw them completely under cold running water. Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear. In a medium bowl, toss the shrimp with salt, pepper, paprika, and cayenne until evenly coated.
  2. Start the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve at least 1 cup of pasta water before draining. The starchy water is liquid gold for your sauce.
  3. Sear the shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 1-2 minutes per side until pink, opaque, and lightly browned. Shrimp cook very quickly—be careful not to overcook. Remove the shrimp to a plate and set aside.
  4. Build the sauce: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and 4 tablespoons of butter to the same skillet. Once the butter melts, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
  5. Deglaze: Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced. Add the fresh lemon juice and lemon zest, and stir to combine.
  6. Combine: Return the cooked shrimp to the skillet, along with any accumulated juices. Add the drained pasta directly to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce becomes silky and coats the pasta beautifully. The starch in the pasta water emulsifies the sauce, creating that restaurant-quality finish.
  7. Finish: Remove from heat and toss in the fresh parsley. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
  8. Serve: Serve immediately in warm bowls, garnished with extra parsley, lemon wedges, and a sprinkle of Parmesan if using.

Notes

  • Don’t Overcook the Shrimp: Shrimp cook in 1-2 minutes per side. They’re done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp become rubbery and tough.
  • Reserve Pasta Water: This is the number one secret to a silky sauce. Don’t forget to scoop out at least a cup before draining!
  • Fresh Lemon is Essential: Bottled lemon juice won’t provide the same bright, fresh flavor. Always use fresh lemons for this recipe.
  • Adjust the Spice: The recipe calls for 1 teaspoon of red pepper flakes, which provides a medium heat. Feel free to reduce to ½ teaspoon for mild or increase to 1½ teaspoons for extra spicy.
  • Gluten-Free Option: Use your favorite gluten-free pasta and reserve extra pasta water, as gluten-free pasta often needs more liquid.
  • Add Vegetables: Toss in a handful of fresh spinach at the end and let it wilt into the sauce. Cherry tomatoes, asparagus, or zucchini are also excellent additions.
  • Wine Pairing: A crisp, unoaked Pinot Grigio or Sauvignon Blanc complements the lemon and shrimp beautifully.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.

Find it online: https://juicymeatrecipes.com/spicy-shrimp-pasta/