Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp in a bright lemon garlic butter sauce with al dente spaghetti. Ready in 30 minutes.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti

→ Sauce

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

→ Garnish

12 - 2 tablespoons chopped fresh 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 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon 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 garlic and cook until fragrant, approximately 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer 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 well, adding reserved pasta water as needed to create a silky, cohesive sauce.
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 Advice:

01 -
  • It tastes like something from a waterfront restaurant but costs a fraction and takes half an hour start to finish.
  • The lemon keeps everything bright and alive so you never feel weighed down even though it is rich and buttery.
  • Shrimp cook so fast that you can make this on a weeknight without feeling like you spent the whole evening in the kitchen.
  • It works just as well for a quiet dinner alone as it does when you need to impress someone without breaking a sweat.
02 -
  • Do not overcook the shrimp or they turn into little rubber bands, so pull them out as soon as they are just opaque and let the residual heat finish the job when you toss them back in.
  • That reserved pasta water is not optional because the starch in it is what turns the butter and lemon juice into an actual sauce instead of a greasy puddle.
  • If your garlic starts to brown or smell bitter, it is already too late and the whole sauce will taste off, so keep the heat gentle and stay close.
03 -
  • Use a large skillet so the shrimp have enough room to sear properly without steaming on top of each other.
  • Zest your lemon before you juice it because trying to do it the other way around is nearly impossible and you will lose half the zest.
  • Toss the pasta in the sauce off the heat for a few seconds before serving so the flavors have one last chance to marry without overcooking anything.
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