Lemon Garlic Shrimp Pasta (Printable)

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

# Required 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 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, then drain pasta and set aside.
02 - While pasta cooks, 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 to 2 minutes per side until just pink and opaque. Transfer to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in garlic and cook until fragrant, about 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 any accumulated juices. Toss to coat thoroughly.
07 - Add drained spaghetti to the skillet and toss well, adding reserved pasta water gradually as needed to create a silky sauce.
08 - Season to taste with additional salt and black pepper. Remove from heat, sprinkle with chopped parsley and Parmesan if desired, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The lemon cuts through the richness in a way that makes you want another bite every single time.
  • Shrimp cook so quickly you barely have time to second guess yourself.
  • It works for a Tuesday alone or a Friday with friends without changing a thing.
02 -
  • Do not skip drying the shrimp, I learned this the hard way when they turned gray and rubbery instead of golden.
  • Reserve that pasta water before you drain, it is the secret to a sauce that actually clings instead of pooling at the bottom of the bowl.
  • If your garlic starts to brown it will taste bitter, pull the pan off the heat for a moment and let it calm down.
  • Shrimp are done the second they turn pink and opaque, overcooking them even by a minute makes them chewy.
03 -
  • Use the biggest skillet you have so the pasta has room to toss without flying everywhere.
  • Zest your lemon before you juice it, trying to do it backwards is a nightmare.
  • Taste the pasta water before you drain it, if it is not salty enough your dish will taste flat no matter what you do.
  • When you add the shrimp back to the skillet, do it off the heat if you are nervous about overcooking them.
Return