Lemon Garlic Shrimp Pasta

My kitchen smelled like summer the night I threw this together after a long day at work. I had shrimp thawing in the fridge and half a lemon rolling around in the crisper drawer. Twenty minutes later, I was twirling bright, buttery pasta around my fork, wondering why I ever bothered with takeout. The garlic sizzled just right, and that first bite had enough zing to wake up my tired brain.

I made this for my sister once when she was convinced she hated seafood. She finished her plate and asked for seconds, then admitted she might have been wrong about shrimp her whole life. We sat on my tiny balcony with our bowls, the citrus smell drifting into the warm evening air. That meal turned into one of those nights where you talk until the streetlights flicker on and you forget to check your phone.

Ingredients

• Large shrimp, peeled and deveined (450 g): Buy them already cleaned if you value your time, and pat them very dry or they will steam instead of getting that nice golden edge.
• Spaghetti (340 g): Any long pasta works, but spaghetti holds the sauce without feeling too heavy, and it twirls beautifully on a fork.
• Unsalted butter (60 g): Unsalted lets you control the salt level, and it melts into the lemon juice to create a silky, glossy coating.
• Extra-virgin olive oil (2 tbsp): This keeps the butter from burning and adds a fruity richness that rounds out the garlic.
• Garlic cloves, minced (4): Fresh garlic is non-negotiable here, the jarred stuff just does not have the same bright, sharp bite.
• Lemon zest and juice (1 large lemon): Zest first, then juice, the zest gives you aromatic oils and the juice brings the acidity that makes everything sing.
• Dry white wine (60 ml, optional): A splash of Sauvignon Blanc or Pinot Grigio adds depth, but chicken broth works if you are skipping alcohol.
• Crushed red pepper flakes (1/4 tsp): Just enough to add a whisper of heat without making anyone reach for water.
• Salt and black pepper: Season the shrimp, the pasta water, and the final dish, each layer needs its own attention.
• Fresh parsley, chopped (2 tbsp): This is not just a garnish, it adds a grassy freshness that balances all the butter.
• Parmesan cheese, grated (optional): A little goes a long way, and it turns the sauce even creamier as it melts in.
• Lemon wedges for serving: A final squeeze at the table lets everyone adjust the brightness to their taste.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your spaghetti until it still has a little bite, usually a minute less than the package says. Reserve half a cup of that starchy pasta water before you drain, it is liquid gold for bringing the sauce together.

Prep the shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper while your pasta cooks. Wet shrimp will not brown, they will just release water into the pan and get rubbery.

Sear the shrimp:

Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat until shimmering, then lay the shrimp in a single layer without crowding. Cook them for one to two minutes per side until they curl and turn pink, then pull them out onto a plate.

Build the sauce base:

Lower the heat to medium and add the remaining oil and butter to the same skillet, letting all those shrimp bits add flavor. Stir in the minced garlic and cook just until it smells incredible, about a minute, watching carefully so it does not burn.

Add the brightness:

Toss in the lemon zest, lemon juice, white wine if using, and red pepper flakes, then let it bubble and reduce for two to three minutes. The alcohol will cook off and the sauce will thicken just a little, concentrating all that tangy flavor.

Return the shrimp:

Slide the shrimp back into the skillet along with any juices that collected on the plate. Toss everything gently to coat the shrimp in that bright, garlicky sauce.

Toss the pasta:

Add the drained spaghetti directly into the skillet and toss it all together with tongs, adding splashes of reserved pasta water to loosen the sauce until it clings to every strand. The starch in that water acts like glue, making everything silky and cohesive.

Season and finish:

Taste and add more salt and black pepper as needed, remembering that Parmesan will add saltiness too. Pull the skillet off the heat, shower everything with chopped parsley and grated Parmesan if you like, and serve it up hot with lemon wedges on the side.

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The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant and just plated it at home. I laughed and told them it took less time than waiting for delivery. By the end of the night, three people had texted asking for the recipe, and I realized that sometimes the simplest things are what people remember most.

How to Pick and Prep Your Shrimp

I used to buy whatever shrimp were on sale until I learned that size and freshness actually matter. Look for shrimp that smell like the ocean, not fishy or ammonia-like, and check that they are firm and glossy. If you can find wild-caught, the flavor is sweeter and the texture is firmer, but good quality frozen shrimp work beautifully if you thaw them in the fridge overnight. Peel and devein them yourself if you are feeling ambitious, or buy them already prepped and save yourself ten minutes of tedious work.

Making It Your Own

Once you have the basic technique down, this recipe becomes a canvas for whatever you have lying around. I have tossed in halved cherry tomatoes during the last minute of cooking for little bursts of sweetness, and I have stirred in a handful of baby spinach that wilts into the sauce. Sometimes I swap the parsley for fresh basil when my plant is going wild on the windowsill. You could even add a spoonful of cream at the end if you want it richer, though I think the butter and pasta water already make it plenty luxurious.

Pairing and Serving Suggestions

This dish shines brightest when you keep the sides simple and let the lemon and garlic take center stage. A crisp green salad with a light vinaigrette cuts through the richness, and a crusty baguette is perfect for mopping up every last bit of sauce from your bowl. If you are pouring wine, go for something bright and acidic like a Sauvignon Blanc or a Pinot Grigio that will not compete with the citrus.

• Serve it family style in a big shallow bowl so everyone can dig in together.
• Garnish each plate with an extra lemon wedge and a crack of black pepper at the table.
• Leftovers keep for a day in the fridge, just reheat gently with a splash of broth to bring the sauce back to life.

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This is the kind of meal that feels like a small victory every time I make it, proof that good food does not have to be complicated or take all night. I hope it becomes one of those recipes you reach for when you want something special without the fuss.

Recipe Q&A

→ Can I substitute the shrimp?

While shrimp is the star, you can use scallops, white fish, or chicken breast. Adjust cooking times accordingly—scallops need 2-3 minutes per side, and chicken should be cooked through completely.

→ What if I don't have white wine?

Dry white wine adds acidity and depth, but you can omit it entirely or substitute with chicken broth, vegetable broth, or an extra tablespoon of lemon juice. The sauce will be equally delicious.

→ How do I get a silky sauce?

Reserve pasta water before draining—its starch emulsifies with the butter and oil to create a creamy sauce without cream. Add it gradually while tossing until you reach the desired consistency.

→ Can I make this ahead?

Cook the shrimp and sauce separately, then combine with freshly cooked pasta just before serving for the best texture. The sauce can be refrigerated for up to 2 days and gently reheated.

→ What sides pair well with this dish?

A simple green salad with lemon vinaigrette, garlic bread, or roasted asparagus complement the bright flavors beautifully. Serve with crusty bread to soak up the silky sauce.

→ Is this gluten-free?

The sauce is naturally gluten-free. Simply use certified gluten-free pasta to make the entire dish suitable for gluten-free diets. Check all packaged ingredients for hidden gluten.