Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp with lemon garlic butter sauce paired with perfectly cooked spaghetti for a bright, elegant meal.

# Ingredient List:

→ 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

# How-to Steps:

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 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. Remove 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, about 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 the cooked shrimp to the skillet with any juices. Toss to coat evenly.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water as needed to create a silky 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 Hints:

01 -
  • It tastes like restaurant quality but comes together in the time it takes to boil pasta and listen to a few songs.
  • The lemon cuts through the richness in a way that makes you want to twirl another forkful immediately.
  • You can double it without any extra effort when unexpected guests show up.
  • Cleanup is shockingly minimal for something this satisfying.
02 -
  • Overcrowding the shrimp in the pan makes them steam instead of sear, cook them in batches if you need to.
  • Reserve more pasta water than you think you'll need, you can always skip it but you can't make more once it's gone.
  • Add the garlic after reducing the heat or it will burn and turn bitter in seconds.
  • Toss the pasta in the skillet off the heat if the sauce starts breaking, residual warmth is enough.
03 -
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll wish you'd done it first.
  • Use tongs to toss the pasta in the sauce, it coats more evenly than a spoon and feels more satisfying.
  • Warm your serving bowls with hot water first, it keeps the pasta from cooling down too fast at the table.
  • If the sauce seems too thin, let it simmer another 30 seconds before adding the pasta.
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