Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp in a vibrant lemon garlic butter sauce, perfectly paired with al dente spaghetti for an elegant weeknight meal.

# 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 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, drain pasta, and set aside.
02 - Pat shrimp dry with paper towels 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 1-2 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, approximately 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer for 2-3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly.
07 - Add drained spaghetti to the skillet and toss well. Add reserved pasta water gradually as needed to create a silky, cohesive sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat, garnish with chopped parsley and Parmesan if desired, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dish but comes together in the time it takes to boil pasta and sauté shrimp.
  • The lemon garlic butter sauce clings to every strand without feeling heavy or greasy.
  • You can adjust the heat and tang to your mood, making it as bold or as mellow as you like.
  • Leftovers reheat surprisingly well with a splash of pasta water to bring the sauce back to life.
02 -
  • Overcooking shrimp turns them into tiny rubber bands, so pull them off the heat the moment they turn opaque.
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without making it greasy.
  • If your garlic burns, start over with fresh garlic, burnt garlic will make the whole dish taste bitter.
  • Add the pasta water gradually, you can always add more but you can't take it back once the sauce is too thin.
03 -
  • Buy shrimp that are already peeled and deveined to save yourself ten minutes of tedious work.
  • If your skillet isn't large enough to hold all the pasta comfortably, toss everything together in the empty pasta pot instead.
  • A small pinch of sugar in the lemon juice can balance out any bitterness if your lemon is particularly tart.
  • Finish the dish with a drizzle of your best olive oil for a glossy sheen and extra richness.
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