Lemon Garlic Shrimp Pasta (Printable)

Tender shrimp tossed in a bright lemon garlic butter sauce with al dente spaghetti. A simple, elegant dish ready in under 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 chopped fresh parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# How-To:

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 - Pat shrimp dry 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 2-3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any 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 achieve a silky, cohesive sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as desired.
09 - Remove from heat. Sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together faster than ordering takeout.
  • The lemon keeps everything bright and clean, so you never feel weighed down.
  • Shrimp cook so fast you can make this on a weeknight without breaking a sweat.
  • The buttery garlic sauce clings to every strand of spaghetti like it was meant to be there.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually coats the noodles instead of pooling at the bottom of the bowl.
  • Overcooking shrimp turns them rubbery, so pull them off the heat the second they turn opaque and curl up.
  • If your garlic burns, it will taste bitter and ruin the whole dish, so keep the heat moderate and stir constantly.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the fragrant oils fall right into the sauce.
  • Toss the pasta in the sauce off the heat for 30 seconds before serving, it helps the flavors marry without overcooking the shrimp.
  • If you like more sauce, double the butter, lemon, and wine, the pasta will soak it up and thank you.
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