Lemon Garlic Shrimp Pasta (Print Version)

Bright and flavorful spaghetti with succulent shrimp in a silky lemon garlic butter sauce. Ready in just 30 minutes.

# What You'll Need:

→ 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 - Juice of 1 large lemon, approximately 3 tablespoons
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:

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 and drain pasta. Set aside.
02 - While pasta cooks, pat shrimp dry with paper towels 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. Arrange shrimp in a single layer and cook 1 to 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 to the skillet. Simmer 2 to 3 minutes until slightly reduced.
06 - Return cooked shrimp and any accumulated juices to the skillet. Toss to coat evenly with the sauce.
07 - Add drained spaghetti to the skillet and toss thoroughly. Add reserved pasta water gradually as needed to achieve a silky sauce consistency.
08 - Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat, garnish with fresh parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It delivers restaurant flavor in the time it takes to boil pasta and feels impressive without any tricky techniques.
  • The bright lemon cuts through the butter in a way that makes you want to lick the plate when no one is watching.
  • You can double it easily and it reheats better than most seafood dishes, which means lunch tomorrow is already handled.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way, and you'll end up with greasy noodles instead of glossy ones.
  • Pull the shrimp out of the pan the moment they turn opaque because they keep cooking off the heat, and overcooked shrimp taste like sad little erasers.
  • If your garlic starts to brown too fast, pull the pan off the heat for a few seconds because burned garlic tastes bitter and will ruin the whole dish.
03 -
  • Add the lemon zest before the juice because the oils in the zest bloom in the hot butter and release way more flavor than juice alone ever could.
  • If your sauce looks greasy instead of creamy, it means you didn't add enough pasta water, so splash in a little more and toss vigorously until it emulsifies into a silky coating.
  • For a deeper flavor, add a anchovy fillet or two with the garlic and let them melt into the oil, it won't taste fishy but it will taste more complex and savory.
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