Lemon Garlic Shrimp Pasta (Print Version)

Succulent shrimp in a bright lemon garlic butter sauce, tossed with al dente spaghetti for an elegant 30-minute meal.

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

# How To Make It:

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, then 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, warm 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 and concentrate flavors.
06 - Return cooked shrimp to the skillet along with any accumulated juices. Toss gently to coat with the sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually 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.

# Top Tips:

01 -
  • It tastes like you spent an hour in the kitchen but youll be eating in less than thirty minutes.
  • The butter and lemon create this glossy sauce that clings to every strand of pasta without feeling heavy.
  • Shrimp cook so fast that you can make this on a Wednesday and still feel like you accomplished something.
  • Leftovers reheat surprisingly well if you add a splash of water and cover the pan.
02 -
  • Do not overcook the shrimp or theyll turn rubbery and sad, pull them off the heat as soon as they turn opaque.
  • Reserve that pasta water before you drain, it contains starch that helps the sauce cling instead of pooling at the bottom of the bowl.
  • If your garlic starts to brown instead of turning golden, your heat is too high and itll taste bitter.
03 -
  • Use the largest skillet you have so the pasta has room to toss without flying onto your stovetop.
  • If your lemon isnt very juicy, roll it hard on the counter before cutting to release more juice.
  • Taste the dish before adding Parmesan, sometimes the salty, briny shrimp are enough and the cheese can make it too heavy.
  • Keep a pair of tongs in your dominant hand while tossing, it gives you control and keeps your fingers out of the hot pan.
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