Lemon Garlic Shrimp Pasta (Printable Version)

Bright and flavorful pasta featuring succulent shrimp tossed in a silky lemon garlic butter sauce with al dente spaghetti.

# Components:

→ 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 fresh chopped parsley
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 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1-2 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 2-3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly with the sauce.
07 - Add drained spaghetti to the skillet and toss well, adding reserved pasta water gradually to create a silky sauce coating.
08 - Season to taste with additional salt and black pepper. Remove from heat, sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours in the kitchen.
  • The lemon and garlic balance is so bright it wakes up your whole palate without overwhelming the shrimp.
  • You only need one skillet and one pot, which means cleanup is painless and you can actually enjoy your evening.
  • It works as a weeknight dinner or something impressive enough to serve guests without breaking a sweat.
02 -
  • Don't skip drying the shrimp, I learned this the hard way when my first batch turned gray and rubbery instead of golden and tender.
  • Reserve that pasta water before you drain, it's the only thing that will bring the sauce together without making it greasy.
  • Pull the shrimp out as soon as they turn pink, they'll keep cooking in the residual heat and you don't want them tough.
  • Taste the sauce before adding the pasta, you can always add more lemon or salt but you can't take it back.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils fall right into the sauce and nothing is wasted.
  • If your sauce looks greasy instead of glossy, you didn't add enough pasta water, splash in a little more and toss vigorously.
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic, it wakes up the heat and makes the whole dish more aromatic.
  • Always have extra lemon wedges on hand, people will fight over them and you'll be glad you planned ahead.
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