Lemon Garlic Shrimp Pasta (Printable format)

Juicy shrimp with zesty lemon garlic butter sauce and al dente spaghetti. A bright, flavorful Italian-American dish ready in 30 minutes.

# What You Need:

→ 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 fresh chopped parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# How-To Steps:

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 - While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1-2 minutes per side until just pink and opaque. Remove 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 2-3 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. Toss well, adding reserved pasta water as needed to create a silky sauce.
08 - Season to taste with additional salt and black pepper. Remove from heat and sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It tastes like restaurant luxury but costs a fraction and dirties only two pans.
  • The lemon cuts through the butter in a way that feels refreshing, not heavy.
  • Shrimp cook so fast you can have dinner on the table before your pasta water even gets bored.
  • Leftovers reheat surprisingly well if you add a splash of broth to loosen the sauce.
02 -
  • Do not skip reserving the pasta water, plain water will not emulsify the sauce the way that starchy liquid does.
  • Overcrowding the shrimp in the pan makes them steam instead of sear, so cook them in batches if your skillet is not huge.
  • Garlic burns fast once the heat is on, so have your lemon juice and wine ready to go in right after.
  • If the sauce feels too thin, let it simmer a bit longer, if it is too thick, add pasta water a tablespoon at a time.
03 -
  • Use a microplane to zest your lemon directly over the skillet so those oils fall right into the sauce.
  • If you are gluten-free, swap in your favorite gluten-free pasta and add an extra tablespoon of pasta water since it has less starch.
  • For a dairy-free version, replace the butter with more olive oil and skip the Parmesan, the dish will still be bright and satisfying.
  • Always taste your sauce before tossing in the pasta, it should be a little too salty and too lemony on its own because the pasta will mellow it out.
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