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Quick Garlic Butter Shrimp Pasta with Zucchini and Lemon

quick garlic butter shrimp pasta - featured image

A fast and flavorful shrimp pasta dish featuring zucchini and a bright garlic butter lemon sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 8 ounces linguine or spaghetti
  • 2 medium zucchinis, sliced into half-moons
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, zest and juice
  • 1/2 cup freshly grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook according to package instructions (usually 9-11 minutes) until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced zucchini and a pinch of salt, cooking for 3-4 minutes until tender but still crisp. Remove zucchini from pan and set aside.
  3. In the same skillet, add 1 tablespoon olive oil and 4 tablespoons butter over medium-high heat. Once melted, add minced garlic and cook for 30 seconds until fragrant—do not let it brown. Add shrimp in a single layer, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Lower heat to medium. Add remaining 2 tablespoons of butter to the skillet. Once melted, stir in lemon zest, lemon juice, and red pepper flakes if using. Add reserved pasta water, stirring to combine and create a silky sauce.
  5. Return cooked zucchini and shrimp to the skillet. Add drained pasta and toss gently to coat everything with the sauce. If it seems dry, add a splash more pasta water.
  6. Remove from heat, sprinkle with grated Parmesan and chopped parsley. Give one final toss and serve immediately with extra lemon wedges on the side.

Notes

Keep heat moderate when melting butter to avoid burning garlic. Cook shrimp in batches if needed to avoid overcrowding. Reserve pasta water to create a silky sauce. For gluten-free, substitute pasta with gluten-free linguine or spiralized zucchini noodles. For dairy-free, use olive oil or coconut oil instead of butter and omit Parmesan or use a plant-based alternative.

Nutrition

Keywords: shrimp pasta, garlic butter shrimp, zucchini pasta, lemon pasta, quick dinner, easy shrimp recipe, weeknight meal