What I do while I figure out what to do next . . .

Lemon Butter Shrimp with Angel Hair Pasta

Lemon Butter Shrimp

I hadn’t decided to start blogging about dinner ideas when I grabbed this fabulous picture from Pinterest.  The original pin was for a fabulous shrimp appetizer.  But I decided to tweek it a bit and make a delicious and super easy weeknight dinner.  Hubby was out so I cannot guarantee that I batted 1000 with this one.  But the kids were IN LOVE.  They gobbled it up and were putting dibs on who got to have it for lunch the next day before we were even done with dinner. 


  • 1 lb large peeled and deveined shrimp
  • 1 stick butter
  • 1 lemon
  • 1 package Italian seasoning
  • 1 lb Angel Hair pasta


  • Preheat oven to 350 degrees
  • Cook Pasta according to package directions.
  • Melt butter in jelly roll pan or rimmed cookie dish – I used my awesome stone jelly roll pan from Pampered Chef.
  • Slice lemon very thin and lay in pan.
  • Cover with shrimp.
  • Shake Italian Seasonings over top of shrimp.
  • Bake for 15 minutes.
  • Top pasta with shrimp and butter mixture.
  • Serve immediately with crusty bread.


As mentioned above this was a huge success.  Do be aware that the picture from Pinterest and the original recipe were for an appetizer shrimp.  Buy deveined shrimp or do it yourself.  Do not use shrimp with tails!  This is not supposed to a crunchy meal :-).

It also bothered me to no end to put an entire stick of butter in this.  I didn’t want to deviate the first time, but next time I am playing around with ratios and cutting some of the butter out in favor of EVOO.

I had also planned to just shake my own idea of Italian Seasonings on but happened to see a package (that said “All Natural”) as I was walking down the dressing aisle so grabbed it instead.  Probably a good thing I did.  I would never have added as much seasoning as was in the package.  And the reviews speak for themselves.

This is a definite winner.  And coincided so nicely with all the nice weather we have been having recently.  Just the kind of dinner you want on a gorgeous night!






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19 thoughts on “Lemon Butter Shrimp with Angel Hair Pasta

  1. Larissa Turbeville on said:

    I made this meal for fathers day yesterday, and it was a big success!! my family loved it!

  2. borngrace on said:

    So glad you liked it! I have made it repeatedly since the first time and it’s always fabulous (and easy).

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  4. Sounds fabulous and scrummy. Just wondered, for those of us in the antipodes, how much does a stick of butter weigh?

  5. Halley on said:

    Have you tried preparing this and letting it marinate overnight? I am curious to see if it would affect it. Thanks!

    • borngrace on said:

      Sorry for the response delay. We were with out power (or heat or water) for 9 days and I am just returning to the world of communication. I have not marinated it overnight. And my concern would be that shrimp are so tender and cook so quickly that being in a marinade for too long would make them mushy. I have big texture issues with mushy shrimp – but if you want to give it a go and report back, I am all ears.

  6. Jasmine on said:

    What kind of italian seasoning do i purchase?

    • borngrace on said:

      Good Seasons makes a .6oz packet and you can buy them separately or by the box of 4. The first time I used the one that said “All Natural Italian” and when I made it the other night I used “Zesty Italian” I didn’t plan to switch but the boxes look very similar and the zesty may have more umph anyway which is good.

  7. This looks amazing. I was thing about having shrimps for dinner and now I can’t wait. 🙂

  8. Robin Erdman on said:

    I made this last night, cutting out about 1/2 of the butter & adding some basil & garlic in addition to the other spices…I don’t think it suffered at all. Very delicious! Thanks for the dinner idea!

  9. Caro on said:

    I added fresh, chopped tomato and broccoli in for veggies… Broccoli was blanched first briefly and then put on top of the layer of lemon and butter with some added garlic. Very good!

  10. Did you put the lemons and shrimp over the pasta or did you leave the lemons out and use just for flavor while baking?

    • borngrace on said:

      I do put the lemons with the shrimp over the pasta because I think it looks better and is easier to get all the flavor out of the pan that way. People do not eat them and it has never been a problem.

  11. Molly Stokes on said:

    Raw or already cooked shrimp without tails?

  12. Molly Stokes on said:

    I found my answer already in the blog. Duh!

  13. Pingback: Pinterest recipes

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