Noodles & Rice
Spaghetti Lemon Butter Shrimp, Fresh and Savory with Melted Butter
Prep
15 min
Cook
20 min
Servings
3
Level
Easy
This spaghetti combines the savory richness of melted butter with the freshness of lemon juice and sweet, tender shrimp. Fragrant with garlic and fresh parsley, it's perfect for a dinner menu that feels fancy but is super easy to make at home. The flavor is light, fresh, and addictive without needing a heavy sauce.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams spaghetti
- 300 grams fresh shrimp, peeled with tails left on
- 80 grams unsalted butter
- 5 cloves garlic, finely minced
- 1 lemon, juiced and zested
- 2 red bird's eye chilies, thinly sliced (optional)
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 3 tbsp grated Parmesan cheese, for topping
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👩🍳 Instructions
- 1 Boil the spaghetti in salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- 2 Heat the olive oil and half of the butter in a large skillet over medium heat. Sauté the minced garlic until fragrant and lightly golden.
- 3 Add the shrimp, then sprinkle with salt and black pepper. Cook, turning occasionally, for 2-3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.
- 4 In the same skillet, add the remaining butter, lemon juice, lemon zest, and sliced chilies. Stir well until the butter has melted completely.
- 5 Add the drained spaghetti to the skillet, then pour in a little of the reserved pasta water to help the sauce come together. Toss quickly using tongs or two large spoons until the pasta is evenly coated with the sauce.
- 6 Add the chicken bouillon powder, taste, and adjust the salt and pepper as needed. Return the shrimp to the skillet and toss briefly until well combined and heated through.
- 7 Turn off the heat, sprinkle with chopped parsley and grated Parmesan cheese. Serve immediately while warm.
💡 Tips
• Don't overcook the shrimp, as they'll become tough and rubbery — just cook until they turn pink.
• Save the pasta cooking water, since its starch content helps the sauce blend perfectly with the spaghetti.
• Use unsalted butter so you can control the saltiness to your taste.
• For an extra-fresh flavor, add another squeeze of lemon juice right before serving.
📊 Nutrition Facts / serving
420
Calories (kcal)
22 g
Protein
16 g
Fat
48 g
Carbs
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