Lemon Garlic Shrimp Pasta

My neighbor knocked on the door one Tuesday evening holding a bag of shrimp from the market, asking if I knew what to do with them before they went bad. I threw together this pasta with what I had in the fridge, and we ended up sitting on the porch eating straight from the skillet. The lemon cut through the butter in a way that made us both go quiet for a minute. Sometimes the best meals happen when you're not trying too hard.

I made this for my sister after she had a long week at work, and she texted me the next day asking for the recipe. She said it reminded her of a place we ate at on vacation years ago, which I hadn't even thought about. Food has a way of pulling memories out of nowhere. Now it's become our unofficial comfort dinner when one of us needs a pick-me-up.

Ingredients

• Large shrimp (450 g): The star of the dish, they cook fast and soak up all that garlicky lemon butter. Pat them really dry so they get a nice sear instead of steaming.
• Spaghetti (340 g): Long noodles are perfect for twirling up all the sauce. Cook it just shy of done because it finishes in the skillet.
• Unsalted butter (60 g): Adds richness and helps the sauce cling to every strand of pasta. Unsalted lets you control the seasoning.
• Extra-virgin olive oil (2 tbsp): Keeps the butter from burning and adds a fruity note that balances the brightness of the lemon.
• Garlic cloves (4, minced): The backbone of the sauce. Don't let it brown or it'll turn bitter.
• Lemon zest and juice (1 large lemon): Zest gives you that floral punch, juice brings the tang. Use both for full flavor.
• Dry white wine (60 ml, optional): Adds depth and a little acidity. If you skip it, a splash of broth works fine.
• Crushed red pepper flakes (1/4 tsp): Just enough heat to keep things interesting without making anyone reach for water.
• Salt and black pepper: Season in layers, taste as you go, and adjust at the end.
• Fresh parsley (2 tbsp, chopped): Brightens the whole plate and makes it look like you know what you're doing.
• Parmesan cheese (optional): A little grated on top adds a salty, nutty finish that ties everything together.
• Lemon wedges: For squeezing over the top right before you eat, because more lemon is almost always better.

Instructions

Boil the pasta:

Get a big pot of water going with enough salt that it tastes like the ocean. Cook the spaghetti until it still has a little bite, then save some of that starchy water before draining.

Prep the shrimp:

While the pasta bubbles away, dry off the shrimp with paper towels and hit them with a pinch of salt and pepper. Wet shrimp won't brown right.

Sear the shrimp:

Heat up your skillet with some oil and butter until it shimmers, then lay the shrimp in without crowding them. Let them sit for a minute or two on each side until they're pink and just cooked through, then pull them out.

Build the sauce base:

Turn the heat down a bit and toss in the rest of your butter and oil. Add the garlic and stir it around until your kitchen smells amazing, about a minute.

Add the brightness:

Pour in the lemon zest, juice, wine if you're using it, and those red pepper flakes. Let it bubble and reduce for a couple minutes so the flavors concentrate.

Bring back the shrimp:

Slide the shrimp back into the pan along with any juices that collected on the plate. Toss them around to coat everything in that lemony butter.

Toss the pasta:

Add your drained spaghetti right into the skillet and toss it all together. Splash in some of that reserved pasta water to loosen things up and make the sauce silky.

Taste and adjust:

This is where you make it yours. Add more salt, pepper, or a squeeze of lemon if it needs it.

Finish and serve:

Kill the heat, scatter parsley and Parmesan over the top, and get it to the table while it's still steaming. Serve with lemon wedges on the side.

Save

The first time I plated this for guests, I realized halfway through that I'd forgotten to buy parsley. I chopped up some basil instead and nobody noticed. It taught me that recipes are more like guidelines than rules. Now I throw in whatever green herbs I have around, and it always works.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale until I noticed how different they tasted. Bigger shrimp are easier to work with and don't overcook as fast, so go for large or extra-large if you can. Frozen is totally fine as long as you thaw them in the fridge overnight and dry them well before cooking. Fresh is great, but frozen often tastes just as good and keeps longer.

Wine and Substitutions

If you're not a wine person or just don't have any open, don't stress. A splash of chicken or vegetable broth does the trick, or even just extra lemon juice and a bit more pasta water. The wine adds a subtle depth, but the dish doesn't fall apart without it. I've made this both ways depending on what's in the fridge, and it's been great every time.

Making It Your Own

This recipe is forgiving and loves company. I've tossed in cherry tomatoes that were about to turn, wilted in some spinach at the end, even stirred through a spoonful of cream when I wanted something richer. You can dial up the red pepper if you like heat, add more garlic if you're like me, or throw in fresh basil instead of parsley.

• Try adding halved cherry tomatoes in the last two minutes for bursts of sweetness.
• A handful of baby spinach wilts right in and adds color without changing the flavor much.
• If you want it creamier, stir in a splash of heavy cream or a spoonful of mascarpone at the end.

Save

This pasta has become my go-to when I want something that feels special but doesn't require a grocery run or an hour of prep. It's the kind of dish that makes a regular weeknight feel a little less ordinary.

Recipe FAQs

→ How do I know when the shrimp is cooked through?

Shrimp cooks quickly—usually 1-2 minutes per side over medium-high heat. Look for the shrimp to turn from gray to pink and opaque throughout. Overcooked shrimp becomes tough and rubbery, so watch carefully during this brief cooking window.

→ Can I prepare this dish ahead of time?

This dish is best enjoyed immediately after cooking, as the pasta absorbs the sauce and the shrimp is at its most tender. However, you can prep ingredients ahead: cook and devein shrimp, mince garlic, zest the lemon, and measure sauce components. Cook everything fresh when ready to serve.

→ What's the purpose of reserving pasta water?

Pasta water contains starch that helps emulsify the butter and oil, creating a silky, cohesive sauce that clings to the spaghetti. Add it gradually while tossing to achieve the right consistency—you want a glossy, light sauce, not a heavy cream-based one.

→ Can I substitute the white wine?

Yes, white wine is optional. You can use chicken or vegetable broth for similar depth, or simply omit it and use additional lemon juice for brightness. The sauce will still be delicious—the lemon and garlic are the main flavor drivers.

→ How do I make this dish dairy-free?

Replace the butter with extra-virgin olive oil using the same quantity. Omit the Parmesan cheese or use a dairy-free alternative. The sauce will still be flavorful thanks to the lemon, garlic, and olive oil combination.

→ What wine pairs well with this pasta?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright citrus and delicate shrimp beautifully. These wines have good acidity that echoes the lemon in the sauce and won't overpower the dish's subtle flavors.