Lemon Garlic Shrimp Pasta (Print)

Succulent shrimp in zesty lemon garlic butter sauce tossed with spaghetti. A bright, flavorful Italian-American dish ready in 30 minutes.

# Components:

→ 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 more 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

# Directions:

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, combine 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1-2 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 2-3 minutes to reduce slightly.
06 - Return cooked shrimp and any accumulated juices to the skillet. Toss to coat evenly with sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Adjust seasoning with additional salt and black pepper to taste. Remove from heat, sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like something from a fancy restaurant but comes together faster than ordering takeout.
  • The lemon cuts through the butter in a way that makes you want to lick the plate when no one is looking.
  • You only dirty two pots, which means cleanup happens before the garlic smell even fades from the kitchen.
  • It works for a Tuesday night or when you need to impress someone without breaking a sweat.
02 -
  • Do not skip reserving the pasta water because it's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Pull the shrimp off the heat when they're just barely opaque because they'll keep cooking in the residual heat and you don't want rubbery shrimp.
  • If your garlic burns even a little bit, dump it out and start over because there's no coming back from that bitter taste.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the pan and perfume the butter.
  • Don't rinse your pasta after draining because that starch on the surface is what helps the sauce grab on and coat every strand.
  • If your skillet isn't big enough to toss everything together, return the pasta and shrimp to the empty pasta pot and mix it there so nothing gets left behind.
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