Lemon Garlic Shrimp Pasta

My neighbor brought back a bag of fresh shrimp from the coast one summer evening, and I had nothing planned for dinner except a box of spaghetti and half a lemon rolling around in the crisper. I melted some butter, tossed in garlic, and squeezed that lemon over everything. The kitchen filled with this bright, garlicky steam, and I realized I didn't need a complicated plan to make something memorable. That night taught me that the best meals often come from what's already in your kitchen and a little spontaneity.

I made this for a friend who swore she didn't like shrimp, and she scraped her plate clean without saying a word. Halfway through, she looked up and asked if I'd made the sauce from scratch, as if that were some kind of magic trick. I just laughed and told her it was butter, garlic, and a lemon. Sometimes the simplest combinations are the ones that surprise people the most, and watching her enjoy every bite reminded me why I love cooking for others.

Ingredients

• Large shrimp, peeled and deveined: Pat them completely dry before cooking so they sear instead of steam, and you'll get that perfect golden edge.
• Spaghetti: Cook it just shy of al dente since it finishes in the skillet with the sauce, soaking up all that lemony goodness.
• Unsalted butter: This is your flavor base, melting into the garlic and lemon to create a silky, rich coating that clings to every strand.
• Extra-virgin olive oil: It keeps the butter from burning and adds a fruity depth that balances the richness.
• Garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the hot fat and perfumes the entire dish.
• Lemon zest and juice: The zest brings aromatic oils and the juice adds that bright, tangy punch that wakes everything up.
• Dry white wine: It deglazes the pan and adds a subtle acidity, but chicken broth works just as well if you skip the alcohol.
• Crushed red pepper flakes: Just a pinch gives a gentle warmth that plays beautifully with the lemon without overwhelming it.
• Salt and black pepper: Season in layers, tasting as you go, because the pasta water and Parmesan will add their own saltiness.
• Fresh parsley: Chopped at the last second, it adds color and a fresh herbal note that brightens every bite.
• Parmesan cheese: Optional but wonderful, it melts slightly into the warm pasta and adds a nutty, savory finish.
• Lemon wedges: Serve them on the side so everyone can add an extra squeeze if they want that extra zing.

Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil and cook the spaghetti until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together.

Prep the Shrimp:

While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully and won't make the pan watery.

Sear the Shrimp:

Heat a tablespoon each of olive oil and butter in a large skillet over medium-high heat until shimmering, then lay the shrimp in a single layer. Let them cook undisturbed for a minute or two per side until they turn pink and opaque, then transfer them to a plate.

Build the Sauce Base:

Lower the heat to medium and add the remaining oil and butter to the same skillet, scraping up any browned bits. Stir in the minced garlic and cook it gently until it smells sweet and fragrant, about a minute.

Add the Brightness:

Toss in the lemon zest, lemon juice, white wine, and red pepper flakes, letting the mixture simmer and reduce slightly for two to three minutes. The wine will bubble and concentrate, leaving behind a tangy, aromatic base.

Return the Shrimp:

Slide the cooked shrimp back into the skillet along with any juices that collected on the plate. Toss them gently in the sauce so they soak up all that lemony, garlicky flavor.

Toss the Pasta:

Add the drained spaghetti directly to the skillet and toss everything together with tongs, adding splashes of reserved pasta water as needed. The starch in that water helps the sauce cling to every strand and creates a silky, cohesive dish.

Season and Finish:

Taste and adjust with more salt and black pepper if needed, then pull the skillet off the heat. Sprinkle with chopped parsley and a handful of grated Parmesan if you like, and serve immediately with lemon wedges on the side.

Save to Pinterest

One evening I served this to my parents with a simple green salad and garlic bread, and my dad, who rarely comments on food, said it reminded him of a little trattoria we visited years ago in California. He didn't say much else, but he had two helpings, and that quiet appreciation meant more than any elaborate compliment. That's when I realized this dish wasn't just quick and tasty, it carried the kind of warmth and simplicity that turns a regular dinner into a memory.

Choosing Your Shrimp

I used to grab whatever shrimp was on sale, but I learned that size and freshness make a real difference in a dish this simple. Large shrimp hold up better to searing and have a meatier bite that doesn't get lost in the pasta. If you can find wild-caught or sustainably farmed shrimp, the flavor is noticeably sweeter and cleaner. Frozen shrimp work perfectly well, just thaw them in the fridge overnight and pat them bone-dry before cooking. The drier they are, the better they'll caramelize in that hot skillet.

Wine and Substitutions

The white wine adds a lovely acidity and helps deglaze the pan, but it's not a dealbreaker if you don't have any open. I've used chicken broth, vegetable broth, and even just extra lemon juice with a splash of pasta water, and the dish still shines. If you do use wine, pick something crisp and dry like Sauvignon Blanc or Pinot Grigio, nothing sweet or oaky. You don't need an expensive bottle, just something you'd be happy to sip while you cook. Whatever you choose, let it simmer long enough to cook off the raw alcohol and concentrate the flavors.

Making It Your Own

This recipe is forgiving and loves a little improvisation depending on what's in your fridge. I've tossed in halved cherry tomatoes during the last few minutes, and they burst into sweet, juicy pockets that mingle with the sauce. A handful of baby spinach or arugula stirred in at the end wilts beautifully and adds a pop of green. If you want more heat, double the red pepper flakes or add a thinly sliced Fresno chili. Sometimes I swap the parsley for fresh basil or a mix of both, and it takes on a slightly different but equally delicious personality.

• Try adding a handful of cherry tomatoes for bursts of sweetness.
• Stir in baby spinach or arugal at the end for extra color and nutrition.
• Swap parsley for fresh basil or use a mix of both for a different herbal note.

Save to Pinterest

This is the kind of dish I turn to when I want something satisfying without spending my whole evening in the kitchen, and it never disappoints. I hope it becomes one of those recipes you reach for on busy nights, when you want to feel like you really cooked, not just assembled dinner.

Questions & Answers

→ How do I prevent shrimp from becoming rubbery?

Pat shrimp dry before cooking and cook for only 1-2 minutes per side until just pink and opaque. Overcooked shrimp becomes tough and chewy. Remove from heat as soon as they change color.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat dry before cooking. Frozen shrimp works just as well as fresh when properly thawed. This dish is forgiving with seafood quality variations.

→ What's the purpose of reserving pasta water?

Starchy pasta water creates a silky, emulsified sauce that coats the spaghetti evenly. Add it gradually while tossing to achieve the perfect consistency without making the dish watery.

→ Can I skip the white wine?

Absolutely. Substitute with chicken broth, vegetable broth, or additional lemon juice. Wine adds depth, but the lemon garlic butter provides plenty of flavor on its own.

→ How can I make this dairy-free?

Replace butter with extra-virgin olive oil and omit Parmesan cheese. The lemon garlic sauce remains delicious and flavorful using just quality olive oil as your base.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and garlic flavors. Both wines have acidity that echoes the citrus in the sauce.