Lemon Garlic Shrimp Pasta (Printable View)

Succulent shrimp tossed with spaghetti in a bright lemon garlic butter sauce. Elegant, simple, and ready in just 30 minutes.

# 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 fresh parsley, chopped
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 directions 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 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 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 to 3 minutes until sauce reduces slightly.
06 - Return cooked shrimp to the skillet along with any accumulated juices. Toss gently to coat with sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually as needed to achieve a silky, cohesive sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat, top with fresh parsley and Parmesan if desired, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dish but comes together faster than ordering takeout.
  • The lemon and garlic create this clean, bright flavor that never feels heavy or overdone.
  • You can make it on a weeknight and still feel like you treated yourself to something special.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that coats instead of puddles.
  • Overcooking shrimp turns them rubbery, so pull them off the heat the moment they turn opaque and curl slightly.
  • If the sauce feels too thick, add pasta water a tablespoon at a time until it loosens into a glossy, silky coating.
03 -
  • Toast the red pepper flakes in the butter and oil for a few seconds before adding the garlic, it deepens their flavor and gives the sauce a subtle smoky warmth.
  • Always taste the pasta water before salting your sauce, if it's well-seasoned, you might not need much extra salt at the end.
  • Serve this dish the moment it's done, the sauce thickens as it sits and the pasta can soak up too much liquid if it waits too long.
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