Lemon Garlic Shrimp Pasta

The smell hit me before I even opened the door. My neighbor was cooking something with lemon and garlic, and I stood there on the landing like an idiot, just breathing it in. That night, I threw together what I had: shrimp from the freezer, half a box of spaghetti, and a lemon that was starting to look sad. Twenty minutes later, I understood why she never answered when I knocked during dinner.

I made this for my sister when she came over exhausted from a double shift. She sat at my kitchen counter in her scrubs, and I watched her face change with the first bite. She didnt say anything for a full minute, just twirled more pasta onto her fork. Sometimes feeding someone who really needs it feels better than any compliment they could give you.

Ingredients

• Large shrimp, peeled and deveined (450 g / 1 lb): Buy them already cleaned if you can, because life is short and peeling shrimp is tedious.
• Spaghetti (340 g / 12 oz): Any long pasta works, but spaghetti twirls up that buttery sauce in a way that feels right.
• Unsalted butter (60 g / 4 tbsp): Unsalted lets you control the seasoning, and it melts into the lemon juice to create something silky.
• Extra-virgin olive oil (2 tbsp): Keeps the butter from burning and adds a fruity depth that balances the richness.
• Garlic cloves, minced (4): Fresh garlic is non-negotiable here, the jarred stuff just tastes like regret.
• Lemon zest and juice (1 large lemon): The zest gives you that bright, floral note while the juice adds the tang that makes everything sing.
• Dry white wine (60 ml / 1/4 cup, optional): It adds acidity and a little sophistication, but chicken broth works if you dont keep wine around.
• Crushed red pepper flakes (1/4 tsp): Just enough to wake up the back of your throat without making anyone reach for water.
• Salt and freshly ground black pepper: Season the pasta water like the sea, and adjust the dish at the end to your taste.
• Fresh parsley, chopped (2 tbsp): It looks pretty and adds a fresh, grassy note that cuts through the butter.
• Parmesan cheese, freshly grated (optional): Some people say cheese and seafood dont mix, but those people are wrong.
• Lemon wedges for serving: A squeeze at the table lets everyone adjust the brightness to their liking.

Instructions

Boil the pasta:

Get a large pot of water boiling and salt it generously. Cook the spaghetti until al dente, then save half a cup of that starchy pasta water before draining.

Prep the shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp will steam instead of sear, and you want that golden edge.

Sear the shrimp:

Heat a tablespoon each of olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and let them sit undisturbed for a minute or two per side until pink and just opaque, then move them to a plate.

Build the sauce base:

Lower the heat to medium and add the remaining oil and butter to the same skillet. Toss in the minced garlic and stir until it smells incredible, about a minute.

Add the citrus and wine:

Stir in the lemon zest, lemon juice, white wine if using, and red pepper flakes. Let it bubble and reduce slightly for two to three minutes.

Return the shrimp:

Add the shrimp back to the skillet along with any juices that collected on the plate. Toss everything together so the shrimp get coated in that tangy sauce.

Toss with pasta:

Add the drained spaghetti to the skillet and toss well, adding reserved pasta water a little at a time until the sauce clings to the noodles and looks glossy. The starch in that water is magic.

Season and finish:

Taste and adjust with more salt and pepper if needed. Pull the skillet off the heat, sprinkle with parsley and Parmesan if you like, and serve with lemon wedges on the side.

Pin It

The first time I brought this to a potluck, someone asked if I catered it. I didnt correct them right away. It felt good to let them think I had my life together enough to hire help, even though I made it in my pajamas an hour before I left the house.

Making It Your Own

This recipe is forgiving in the best way. I have tossed in handfuls of baby spinach right at the end and watched it wilt into the pasta, adding color and a reason to feel virtuous. Cherry tomatoes, halved and thrown in with the garlic, burst into sweet little pockets of juice. If you want it creamier, stir in a few tablespoons of heavy cream or mascarpone just before you add the pasta. Just remember that the lemon and garlic are the stars here, so anything you add should support them, not shout over them.

What to Serve Alongside

A simple arugula salad with a squeeze of lemon and shaved Parmesan keeps things light and peppery. Garlic bread is always a good idea, even if it means more garlic. A crisp white wine like Sauvignon Blanc or Pinot Grigio mirrors the brightness of the dish without competing. If youre not drinking, sparkling water with a twist of lemon does the same job and keeps the meal feeling fresh.

Storage and Reheating

Leftovers keep in the fridge for up to two days in an airtight container. The pasta will soak up some of the sauce as it sits, so when you reheat it, add a splash of water or broth to a covered pan over medium-low heat. Stir gently until its warmed through and the sauce loosens up again. The shrimp wont be quite as tender as they were fresh, but theyll still taste good.

• Dont reheat this in the microwave unless you want rubbery shrimp and sad, clumped pasta.
• If you know youll have leftovers, slightly undercook the pasta so it doesnt turn mushy when reheated.
• You can freeze the sauce without the pasta or shrimp, then cook fresh components when you thaw it.

Pin It

This dish taught me that simplicity is not the same as boring. Sometimes the best meals are the ones you can make with your eyes half closed, the ones that taste like care without needing to prove anything.

Recipe FAQs

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

Shrimp cook very quickly—usually 1–2 minutes per side. Look for a bright pink color and opaque texture. Once the shrimp turns from translucent to fully opaque, it's done. Overcooked shrimp becomes tough and rubbery, so don't leave it in the pan too long.

→ Can I prepare this dish ahead of time?

This dish is best served immediately after cooking. However, you can prep ingredients in advance: peel and devein shrimp, mince garlic, zest and juice the lemon, and measure out the sauce components. Store prepped items in the refrigerator and cook just before serving for optimal flavor and texture.

→ What type of wine should I use?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works well. Avoid sweet wines as they'll throw off the balance of the sauce. If you don't have wine or prefer not to use it, substitute with an equal amount of chicken or vegetable broth for similar depth.

→ How can I make this dish creamier?

To create a creamier sauce, add 60–120 ml (1/4 to 1/2 cup) heavy cream or half-and-half after returning the shrimp to the skillet. Stir it in gently and simmer for 1–2 minutes. Alternatively, use reserved pasta water to create a silky, emulsified sauce as written in the original instructions.

→ What vegetables can I add to this dish?

Fresh baby spinach, cherry tomatoes, or asparagus complement this pasta beautifully. Add spinach in the final minute to wilt it, or sauté cherry tomatoes or asparagus alongside the garlic before adding the lemon juice. These additions boost nutrition and color without overwhelming the delicate shrimp and lemon flavors.

→ Is this suitable for gluten-free diets?

Yes, simply substitute regular spaghetti with certified gluten-free pasta. Cook it according to package instructions, as timing may vary. All other ingredients are naturally gluten-free, making this an excellent option for anyone avoiding gluten. Always verify packaged ingredients for cross-contamination warnings.