Lemon Garlic Shrimp Pasta (Print view)

Succulent shrimp in a vibrant lemon garlic butter sauce paired with perfectly cooked spaghetti for an elegant yet easy dinner.

# List of Ingredients:

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

# Step-by-Step Directions:

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 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 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 to reduce slightly.
06 - Return cooked shrimp to the skillet with accumulated juices. Toss to coat evenly with sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually as needed to create a silky sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat, sprinkle with fresh parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like restaurant luxury but comes together faster than takeout arrives.
  • The lemon and garlic create a bright sauce that clings to every strand of pasta without feeling heavy.
  • You can double the batch easily and everyone always asks for seconds.
  • It works for a quiet dinner alone or when you need to impress someone last minute.
02 -
  • Never skip reserving pasta water, I learned this the hard way when my sauce turned greasy instead of silky.
  • If your garlic burns even slightly it will taste bitter, so keep the heat moderate and stir constantly.
  • Shrimp cook fast and turn rubbery if overdone, so pull them off heat the moment they turn opaque.
  • Toss the pasta in the skillet rather than pouring sauce on top, it makes all the difference in how the flavors marry.
03 -
  • Use the largest skillet you have so the pasta can spread out and toss easily without clumping.
  • If the sauce feels too thick, add pasta water a tablespoon at a time until it looks glossy and coats the back of a spoon.
  • Zest the lemon directly over the skillet so the oils spray into the sauce and give you maximum flavor.
  • Taste a shrimp before adding them all back to the pan, it's the easiest way to know if you need more salt or lemon.
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