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You know those nights when you’re starving, the clock’s ticking, and takeout sounds tempting? That’s when my Lemon Butter Shrimp Spaghetti swoops in to save the day. I’ve made this at least twice a month since my college days, it’s that perfect combo of fancy enough for date night but easy enough for a Tuesday. The magic happens in under 30 minutes, friends. Plump shrimp bathed in garlicky lemon butter clinging to al dente spaghetti? Yes please. My roommate used to hover by the stove begging for “just one more bite” every time I made it. Pro tip: double the recipe. Leftovers (if you have any) taste even better the next day.

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Contents hide

1 Why You’ll Love This Lemon Butter Shrimp Spaghetti

2 Ingredients for Lemon Butter Shrimp Spaghetti

2.1 Ingredient Notes & Substitutions

3 How to Make Lemon Butter Shrimp Spaghetti

3.1 Tips for Perfect Lemon Butter Shrimp Spaghetti

4 Serving Suggestions for Lemon Butter Shrimp Spaghetti

5 Storage & Reheating Instructions

6 Lemon Butter Shrimp Spaghetti FAQs

7 Nutritional Information

8 30-Minute Lemon Butter Shrimp Spaghetti That Delights Every Bite

8.1 Description

8.2 Ingredients

8.3 Instructions

8.4 Notes

8.5 Nutrition

8.6 Did you make this recipe?

Why You’ll Love This Lemon Butter Shrimp Spaghetti

This dish is my go-to for so many reasons, and trust me, you’ll feel the same way after one bite. First off, it’s ridiculously quick, ready in under 30 minutes from start to finish. But don’t let the speed fool you. The flavors? Absolutely luxurious. The lemon butter sauce is bright and rich, the shrimp are tender, and the spaghetti soaks up every last drop. Plus, it’s one of those magical meals that feels fancy but requires minimal effort. Perfect for impressing guests or just treating yourself on a busy weeknight.

Ingredients for Lemon Butter Shrimp Spaghetti

Grab these simple ingredients, most are probably already in your kitchen, and let’s make magic happen:

8 oz spaghetti: cooked al dente (trust me, that texture matters)
1 lb shrimp: peeled and deveined, tails on or off, your call
3 tbsp butter: unsalted, because we’re controlling the salt here
2 cloves garlic: minced (or 3 if you’re feeling bold)
1 lemon: we’ll use both the zest and juice for maximum brightness
1/4 cup parsley: chopped fresh, it makes all the difference
Salt: to taste, start with 1/4 tsp
Black pepper: freshly cracked, about 1/2 tsp

Ingredient Notes & Substitutions

No fresh parsley? Dried works in a pinch, use 1 tbsp. For gluten-free folks, your favorite pasta swap works perfectly here. Frozen shrimp? Thaw them in cold water first, then pat dry. If you’re out of lemons, bottled juice (2 tbsp) works, but zest adds that special something. And for my dairy-free friends, olive oil makes a great butter substitute; just add an extra squeeze of lemon at the end.

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How to Make Lemon Butter Shrimp Spaghetti

Let me walk you through how I make this dreamy Lemon Butter Shrimp Spaghetti. It’s so simple, you’ll have it memorized after the first try:

Cook your spaghetti in salted boiling water until al dente (usually 1 minute less than the package says). Reserve 1/2 cup of pasta water before draining; this golden liquid is key for the sauce later.
Sizzle the garlic in melted butter over medium heat just until fragrant, about 30 seconds. Don’t let it brown or it’ll turn bitter! The kitchen should smell like heaven right now.
Toss in the shrimp and cook about 2 minutes per side until they curl into perfect pink commas. They cook fast, stay close!
Zest and juice your lemon right into the pan, then season with salt and pepper. The acid will make the sauce sing.
Bring it all together by adding spaghetti and parsley, tossing vigorously. If needed, splash in reserved pasta water to create a silky sauce that clings to every strand.

Tips for Perfect Lemon Butter Shrimp Spaghetti

Here are my hard-earned secrets for the best Lemon Butter Shrimp Spaghetti every time: First, don’t crowd the shrimp; cook in batches if needed. Overcrowding steams them instead of searing. Second, zest the lemon before juicing, it’s way easier! And always taste your pasta water, it should be salty like the sea. Last pro tip: serve immediately, this dish waits for no one, and cold shrimp are sad shrimp.

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Serving Suggestions for Lemon Butter Shrimp Spaghetti

Oh, let me tell you how I love to serve this beauty! A crusty loaf of garlic bread is non-negotiable, perfect for sopping up every drop of that lemony sauce. If I’m feeling fancy, I’ll toss together a simple arugula salad with shaved parmesan. For wine? A crisp Pinot Grigio makes the lemon flavors pop. And don’t forget extra lemon wedges at the table, because you can never have too much brightness!

Storage & Reheating Instructions

Here’s the deal with leftovers (if you’re lucky enough to have any): stash them in an airtight container in the fridge for 2-3 days max. When reheating, I always use the stovetop, just splash in a tablespoon of water and warm gently over low heat. Microwaving tends to make the shrimp rubbery, and nobody wants that!

Lemon Butter Shrimp Spaghetti FAQs

Got questions? I’ve got answers from all my years making this dish. Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for 30 minutes, pat them dry before cooking so they sear properly. How to adjust the lemon flavor? Start with half a lemon’s juice, then add more to taste. The zest packs tons of flavor, too! Can I make this ahead? The sauce and shrimp reheat best when cooked fresh, but you can prep ingredients in advance. What if my sauce seems too thin? Toss in a handful of grated parmesan, it thickens beautifully while adding richness. Can I add veggies? Spinach wilts perfectly at the end, or try quick-cooking asparagus cut into bites. If you are looking for more inspiration for quick meals, check out Family Tastes for great ideas.

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Nutritional Information

Just a quick note: nutrition values can vary based on your specific ingredients and brands. These are estimates per serving; your Lemon Butter Shrimp Spaghetti might have slightly different numbers depending on how you make it! If you are interested in other quick shrimp dishes, perhaps you’d like to see my recipe for Garlic Butter Shrimp Pasta.

Go ahead, give this Lemon Butter Shrimp Spaghetti a whirl tonight and tell me all about it in the comments below! Can’t wait to hear how yours turns out. For more seafood inspiration, take a look at this Whole Roasted Branzino with Lemon.

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