Lemon Garlic Shrimp Pasta (Printable Version)

Succulent shrimp in a bright lemon garlic butter sauce with spaghetti. A quick, elegant Italian-American main dish.

# 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 - Juice of 1 large lemon (approximately 3 tbsp)
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 parsley, chopped
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 instructions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - 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 1-2 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. Simmer 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. Toss thoroughly, adding reserved pasta water gradually to create a silky, cohesive sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as needed.
09 - Remove from heat. Garnish with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Cooking Tips:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The lemon and garlic create a sauce so good you'll be soaking up every last drop with bread.
  • Shrimp cook in minutes, which means less time at the stove and more time enjoying your meal.
  • It's flexible enough to handle whatever wine you have open or skip it entirely without losing any magic.
02 -
  • Don't overcook the shrimp or they'll turn rubbery; pull them off the heat the second they turn opaque.
  • Reserve that pasta water before you drain; it's the only thing that will bring the sauce together without making it greasy.
  • Keep the garlic moving in the pan; it goes from fragrant to burnt in about ten seconds if you look away.
  • Taste the sauce before adding the pasta; it should be bold because the noodles will dilute it.
03 -
  • Use tongs to toss the pasta in the skillet instead of a spoon; it keeps the noodles intact and coats them more evenly.
  • If the sauce breaks or looks oily, add a tablespoon of pasta water at a time and toss vigorously until it comes back together.
  • Make extra lemon garlic butter and keep it in the fridge; it's incredible on everything from roasted vegetables to grilled chicken.
  • Serve this straight from the skillet at the table for a rustic, communal feel that makes everyone lean in a little closer.
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