Lemon Garlic Shrimp Pasta (Printable version)

Succulent shrimp in a bright lemon garlic butter sauce tossed with perfectly cooked spaghetti. Easy, elegant, and ready in 30 minutes.

# Needed ingredients:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces spaghetti

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 2 tablespoons extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest of 1 lemon
07 - 3 tablespoons fresh lemon juice
08 - 1/4 cup dry white wine, optional
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons chopped fresh parsley
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 instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. 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, about 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer 2 to 3 minutes to reduce slightly.
06 - Return cooked shrimp with 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 create a silky, cohesive sauce.
08 - Season to taste with additional salt and black pepper.
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 uses ingredients you probably already have on hand.
  • The brightness of lemon and garlic makes even weeknight dinners feel special without any fuss.
  • Cleanup is minimal since everything happens in one skillet after the pasta is done.
  • Leftovers reheat surprisingly well with a splash of water to revive the sauce.
02 -
  • Overcooking shrimp turns them rubbery, so pull them off the heat the moment they turn opaque and slightly curled.
  • Don't skip reserving the pasta water, its starch is what helps the sauce emulsify and hug the noodles instead of pooling at the bottom.
  • If your garlic burns even a little, it will taste bitter, so keep the heat moderate and stir constantly once it hits the pan.
03 -
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic to deepen their flavor.
  • Use a microplane to zest the lemon directly over the skillet so those oils fall right into the sauce.
  • Toss the pasta in the skillet off the heat for a minute before serving, it gives the flavors one last chance to meld together.
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