Lemon Garlic Shrimp Pasta

My neighbor knocked on the door one Wednesday night holding a bag of shrimp from the market that was closing in twenty minutes. She'd bought too much and didn't want it to go to waste. I had spaghetti in the cupboard, half a lemon rolling around in the crisper, and garlic that desperately needed using. What happened next turned into the kind of dinner that makes you forget you were winging it. The kitchen smelled like butter and citrus, and we ate standing at the counter with forks straight from the pan.

I made this for my brother the summer he came home from college with three friends and no warning. I tripled the recipe and cooked it in two skillets at once while they sat on the porch arguing about music. When I brought the bowls outside, the conversation stopped completely. One of his friends looked up and said it was the best thing he'd eaten all month. My brother just grinned and said he knew I'd figure something out.

Ingredients

• Large shrimp, peeled and deveined: Buy them already cleaned if you can because it saves so much time, and make sure they are dry before they hit the pan or they will steam instead of getting that golden edge.
• Spaghetti: The long strands grab onto the buttery sauce in a way that short pasta just does not, and cooking it just until al dente means it finishes perfectly when you toss it in the skillet.
• Unsalted butter: This is where all the richness comes from, and using unsalted lets you control the seasoning instead of ending up with something too salty.
• Extra-virgin olive oil: It keeps the butter from burning when you sear the shrimp and adds a fruity depth that makes the whole dish taste more rounded.
• Garlic cloves, minced: Fresh garlic is everything here because the jarred stuff just does not bloom the same way when it hits the hot oil.
• Lemon zest and juice: The zest gives you that floral punch and the juice adds the acidity that cuts through the butter and makes every bite feel clean.
• Dry white wine: It is optional but it adds a subtle complexity and helps deglaze all those good bits stuck to the pan after you cook the shrimp.
• Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy, and you can always add more at the table if someone wants heat.
• Fresh parsley: It looks pretty and tastes green and fresh, which is exactly what you need right before you serve something this rich.
• Parmesan cheese: Technically optional but a little bit grated over the top adds a salty sharpness that makes the whole thing feel more complete.

Instructions

Boil the pasta:

Get your water boiling with enough salt that it tastes like the ocean, then cook the spaghetti just until it still has a little bite in the center. Do not forget to scoop out some of that starchy pasta water before you drain because it is the secret to making the sauce cling to every strand.

Prep the shrimp:

Pat them completely dry with paper towels and season them lightly with salt and pepper while the pasta bubbles away. Wet shrimp will not brown and you want that quick sear for flavor.

Sear the shrimp:

Heat your skillet until it is really hot, then add a little oil and butter and lay the shrimp in a single layer without crowding. Let them sit undisturbed for a minute or two per side until they turn pink and just opaque, then pull them out before they get rubbery.

Build the sauce base:

Lower the heat and add the rest of your oil and butter to the same pan, then toss in the garlic and stir it around until your kitchen smells incredible but before it turns brown. This takes about a minute and you need to watch it closely.

Add the citrus and wine:

Stir in the lemon zest, lemon juice, white wine if you are using it, and those red pepper flakes, then let it all simmer together for a few minutes until it reduces just a bit and thickens slightly.

Bring back the shrimp:

Slide the cooked shrimp and any juices from the plate back into the skillet and toss them around in that lemony butter until everything is coated and warm.

Toss with the pasta:

Add your drained spaghetti right into the skillet and use tongs to toss everything together, adding splashes of that reserved pasta water until the sauce becomes silky and clings to the noodles instead of pooling at the bottom.

Finish and serve:

Taste it and add more salt or pepper if it needs it, then pull the pan off the heat and shower it with chopped parsley and Parmesan. Serve it right away with lemon wedges on the side for anyone who wants extra brightness.

Save

One evening I brought this to a potluck where everyone else had made casseroles and salads that could sit out for hours. Mine had to be eaten right away and people lined up with their plates still warm from the oven. Someone said it reminded them of a trip to the Amalfi Coast, and I didn't have the heart to tell them I'd never been. Sometimes a dish just takes you somewhere even if you made it up on a Wednesday.

Choosing Your Shrimp

I used to buy whatever shrimp were cheapest until I noticed the difference in texture and flavor when I spent a little more. Look for shrimp that are firm and smell like the ocean, not fishy or like ammonia. Frozen shrimp are often fresher than the ones sitting on ice at the counter because they were frozen right on the boat. If you are buying frozen, let them thaw in the fridge overnight or run them under cold water for a few minutes, then pat them dry before you season them.

Wine and Substitutions

I have made this with Sauvignon Blanc, Pinot Grigio, and even a dry Riesling, and they all worked beautifully. If you do not want to use wine, chicken broth or vegetable broth with a squeeze of extra lemon juice will give you a similar depth without the alcohol. Just do not skip the liquid entirely because it helps pull all the flavors together and keeps the sauce from being too thick or oily.

Making It Your Own

Once you have the basic method down, this recipe becomes a template for whatever you have on hand or whatever sounds good. I have stirred in baby spinach at the end and watched it wilt into the pasta, or halved cherry tomatoes and let them burst in the heat of the skillet. Sometimes I add a spoonful of capers for brininess or a pinch of saffron if I am feeling fancy. The backbone of butter, garlic, and lemon stays the same, but the little additions make it feel new every time.

• Try stirring in a handful of fresh basil or arugula just before serving for a peppery freshness.
• If you want more protein, toss in some white beans or chickpeas along with the shrimp.
• A splash of heavy cream at the end turns this into a richer, more indulgent version that feels like a special occasion.

Save

This is the kind of dish that makes people think you are a better cook than you really are, and I mean that in the best way. It comes together fast, tastes like a celebration, and leaves you with just one pan to wash.

Recipe FAQ

→ How do I know when the shrimp is cooked through?

Shrimp cooks very quickly—typically 1–2 minutes per side over medium-high heat. They're done when the flesh turns opaque and they curl slightly. Avoid overcooking, as shrimp becomes rubbery and tough when overdone.

→ 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 other components. Cook fresh when ready to serve.

→ What can I substitute for white wine?

Dry white wine adds acidity and depth. You can replace it with chicken or vegetable broth, additional lemon juice, or simply omit it for a more buttery sauce. The flavor will shift slightly but remain delicious.

→ Why do I reserve pasta water?

Starchy pasta water emulsifies with the butter and oil to create a silky, cohesive sauce that clings to the noodles. It also helps distribute flavors evenly and prevents the dish from becoming dry or greasy.

→ How can I make this dairy-free?

Replace the butter with additional extra-virgin olive oil and omit the Parmesan cheese. The sauce will still be flavorful thanks to the lemon, garlic, and white wine. Use gluten-free pasta if needed for dietary restrictions.

→ What wine pairs best with this dish?

Crisp, dry white wines like Sauvignon Blanc or Pinot Grigio complement the bright, citrusy flavors beautifully. Their acidity mirrors the lemon in the sauce and cleanses the palate between bites.