Lemon Garlic Shrimp Pasta (Print Version)

Tender shrimp in a bright lemon garlic butter sauce over al dente spaghetti. Fresh, flavorful, and ready in just 30 minutes.

# What You'll 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 additional for pasta water
11 - 1/4 tsp freshly ground black pepper

→ Garnish

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

# Directions:

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 - 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 1-2 minutes per side until pink and opaque. Transfer 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 2-3 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 as needed to create a silky emulsified sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as desired.
09 - Remove from heat. Sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It feels elegant but comes together faster than most delivery orders, using ingredients you probably already have tucked in your pantry.
  • The lemon and garlic balance keeps every bite from feeling heavy, so you can finish a full plate without that overstuffed regret.
  • Shrimp cook so quickly that even if you start late, dinner still lands on the table while everyone is still hungry and happy.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is the secret to a sauce that clings instead of sliding off the noodles into a puddle at the bottom of the bowl.
  • Overcooking shrimp turns them rubbery and sad, so pull them from the heat the moment they turn opaque and curl, they will finish cooking gently when you toss them back in.
  • If your garlic starts to brown or smell sharp, it has gone too far and will taste bitter, so keep the heat moderate and stir constantly during that step.
03 -
  • Use the largest skillet you have so the pasta has room to toss without clumping, a crowded pan makes it harder to coat everything evenly.
  • Zest the lemon before you juice it, trust me, trying to zest a juiced lemon is frustrating and messy.
  • If you want a little more body in the sauce, whisk in a tablespoon of cold butter at the very end off the heat for an extra glossy finish.
  • Taste a piece of shrimp before you pull them all out, they should be tender and sweet, not chalky or rubbery.
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