Lemon Garlic Shrimp Pasta (Print Version)

Tender shrimp in a vibrant lemon garlic butter sauce, tossed with perfectly cooked spaghetti for an elegant yet simple 30-minute meal.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti

→ Sauce

03 - 4 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest of 1 lemon
07 - 3 tbsp fresh lemon juice
08 - 1/4 cup dry white wine, optional
09 - 1/4 tsp crushed red pepper flakes
10 - 1/2 tsp salt, plus more for pasta water
11 - 1/4 tsp freshly ground black pepper

→ Garnish

12 - 2 tbsp chopped fresh parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and cook until fragrant, approximately 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer for 2 to 3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually to create a silky, emulsified sauce.
08 - Adjust seasoning with additional salt and black pepper to taste. Remove from heat, sprinkle with chopped parsley and Parmesan cheese if desired, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, making it perfect for nights when youre too tired to think but too hungry to order out.
  • The lemon and garlic create a bright, punchy sauce that clings to every strand of spaghetti without feeling heavy or overly rich.
  • Shrimp cook so fast that theres almost no way to mess this up, even if youre distracted by a phone call or a crying toddler.
02 -
  • Do not overcook the shrimp or theyll turn rubbery and lose that sweet, tender bite, pull them off the heat as soon as they turn opaque.
  • Always reserve pasta water before draining, that starchy liquid is the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • If your garlic starts to brown or smell bitter, toss it and start over, burnt garlic will ruin the whole dish.
03 -
  • Use the biggest skillet you have so the pasta has room to toss without clumping, a crowded pan makes everything steam instead of sear.
  • Grate your lemon zest before you juice it, trying to zest a squeezed lemon is messy and frustrating.
  • Taste the sauce before adding the pasta, its much easier to adjust seasoning in the liquid than once everything is mixed together.
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