Save My neighbor knocked on my door one Tuesday evening holding a bag of shrimp from the fish market, asking if I knew what to do with them before they went bad. I had pasta in the pantry and a lemon rolling around in the crisper drawer. What started as a favor turned into one of those meals where you stand at the stove stealing bites before it even makes it to the table. The garlic hit the butter and filled the entire apartment with that unmistakable smell that makes you instantly hungry.
I made this for a small dinner party once, doubling the recipe and plating it in a big shallow bowl in the center of the table. Everyone went quiet for the first few bites, then someone said it tasted like vacation. I think it was the lemon zest, or maybe just the way the butter pooled around the shrimp. Either way, I got three requests for the recipe before dessert even came out.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and pat them completely dry so they get a nice sear instead of steaming in the pan.
- Spaghetti: The long strands are ideal for twirling up all that garlicky butter sauce, and cooking it just to al dente gives you the perfect chew.
- Unsalted butter: This lets you control the salt level in the dish, and it melts into the olive oil to create a silky, rich base for the sauce.
- Extra-virgin olive oil: It adds a fruity depth and helps keep the butter from burning when you crank up the heat for the shrimp.
- Garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the fat and perfumes everything with that sharp, sweet aroma that jarred garlic just cant match.
- Lemon zest: The oils in the zest bring a floral brightness that juice alone cant deliver, so dont skip grating that yellow skin.
- Lemon juice: Freshly squeezed is key, it cuts through the richness and wakes up every other flavor on the plate.
- Dry white wine: It deglazes the pan and adds a subtle acidity, but if you dont have it, a splash of broth works nearly as well.
- Crushed red pepper flakes: Just enough to add a gentle warmth without making the dish spicy, though you can always add more if you like heat.
- Salt and black pepper: Season as you go, tasting the sauce before you toss in the pasta so you can adjust without over-salting.
- Fresh parsley: The bright green flecks add color and a clean, herbal note that balances the butter and garlic.
- Parmesan cheese: Optional, but a light dusting adds a nutty, salty finish that makes the dish feel a little more indulgent.
- Lemon wedges: Serve them on the side so everyone can add an extra squeeze if they want more tang.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to the package directions until its just al dente. Before you drain it, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.
- Prep the Shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear better and wont make the pan watery.
- Sear the Shrimp:
- Heat a large skillet over medium-high heat with a tablespoon each of olive oil and butter. Add the shrimp in a single layer and let them cook undisturbed for about a minute or two per side until theyre pink and just opaque, then transfer them to a plate.
- Build the Sauce:
- Lower the heat to medium and add the remaining olive oil and butter to the same skillet. Toss in the minced garlic and stir it around until it smells amazing, about a minute, being careful not to let it brown.
- Add the Brightness:
- Stir in the lemon zest, lemon juice, white wine if youre using it, and red pepper flakes. Let it bubble and reduce for a couple of minutes so the flavors concentrate and the alcohol cooks off.
- Reunite the Shrimp:
- Return the cooked shrimp and any juices from the plate back into the skillet. Toss everything together so the shrimp get coated in that lemony, garlicky goodness.
- Toss with Pasta:
- Add the drained spaghetti to the skillet and toss it all together with tongs, adding splashes of the reserved pasta water until the sauce looks glossy and clings to the noodles. Taste and adjust the salt and pepper.
- Finish and Serve:
- Pull the skillet off the heat and sprinkle the parsley and Parmesan over the top. Serve it right away with lemon wedges on the side for anyone who wants an extra hit of citrus.
Save I remember eating this alone on a Friday night after a long week, twirling the pasta around my fork and thinking how something so simple could feel like such a treat. It wasnt fancy, but it tasted like I cared enough to cook for myself. That feeling stuck with me, and now I make it whenever I need a little kitchen comfort.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I have tossed in handfuls of baby spinach at the end and watched it wilt into the sauce, adding color and a subtle earthiness. Cherry tomatoes, halved and stirred in with the shrimp, burst and release their juices, creating little pockets of sweetness. If you want more richness, add an extra tablespoon of butter or a splash of heavy cream. Some nights I skip the wine entirely and use chicken broth, and honestly, it still tastes fantastic.
Pairing and Serving
This dish begs for a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio, something with enough acidity to mirror the lemon. I like to serve it with a simple green salad dressed in olive oil and vinegar, maybe some crusty bread to soak up the extra sauce from the bottom of the bowl. It feels light enough for a weeknight but special enough that it works for company. Just plate it fast, because once it cools, the butter starts to thicken and lose that glossy, just-tossed look.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or broth to a skillet over medium-low heat and toss the pasta gently until its warmed through. The shrimp can get tough if you overheat them, so keep the flame low and be patient.
- Store in an airtight container to keep the garlic and lemon flavors from escaping.
- Reheat only what you plan to eat, repeated reheating makes the shrimp chewy.
- If the sauce looks dry, a drizzle of olive oil or a squeeze of fresh lemon can bring it back to life.
Save This is the kind of meal that reminds you why you love cooking, fast enough to make on a whim, delicious enough to crave days later. Keep shrimp in the freezer and youll always be thirty minutes away from something that feels like a small celebration.
Recipe FAQs
- → Can I prepare this dish ahead of time?
This dish is best served immediately after cooking for optimal texture and flavor. However, you can prep ingredients in advance—peel and devein shrimp, mince garlic, zest and juice the lemon, and measure out ingredients. Cook everything fresh just before serving.
- → What type of shrimp works best?
Large shrimp (16-20 count per pound) are ideal for this dish as they cook quickly and evenly. Ensure they are fresh or properly thawed if frozen. Pat them dry before cooking to achieve a nice sear rather than steaming.
- → Can I skip the white wine?
Absolutely. The wine adds depth but is optional. Substitute with chicken or vegetable broth in the same quantity, or simply increase the lemon juice slightly for added brightness.
- → How do I prevent the shrimp from overcooking?
Shrimp cook very quickly—watch for the moment they turn pink and opaque, which typically takes 1-2 minutes per side. Overcooked shrimp become rubbery. Remove them to a plate immediately once done, then return them to the skillet at the end.
- → What pasta can I use instead of spaghetti?
Linguine, fettuccine, or angel hair pasta work beautifully with this sauce. You can also use gluten-free pasta if needed. Choose a pasta shape that allows the sauce to coat evenly.
- → How do I make this dish dairy-free?
Replace the butter with extra-virgin olive oil and omit the Parmesan cheese. The lemon and garlic will still provide rich, flavorful notes. Use 3 tablespoons of olive oil instead of the butter and oil combination.