Lemon Garlic Shrimp Pasta (Printable)

Tender shrimp coated in a bright lemon garlic butter sauce, tossed with al dente spaghetti for an elegant and quick weeknight dinner.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces spaghetti

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 2 tablespoons extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest of 1 lemon
07 - 3 tablespoons fresh lemon juice
08 - 1/4 cup dry white wine, optional
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons 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, then drain pasta and set aside.
02 - While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon butter. Add shrimp in a single layer and cook 1 to 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 to the skillet. Simmer for 2 to 3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet along with any accumulated juices. Toss to coat evenly with sauce.
07 - Add drained spaghetti to the skillet and toss well, adding reserved pasta water gradually to create a silky, cohesive sauce. Adjust seasoning with additional salt and black pepper as needed.
08 - Remove from heat. Sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The lemon and garlic create this bright, punchy flavor that wakes up your taste buds without overwhelming them.
  • You can adjust the heat and richness on the fly, making it yours every single time.
02 -
  • Don't skip reserving the pasta water. That starchy liquid is what makes the sauce actually stick instead of pooling at the bottom of the bowl.
  • Overcooking shrimp turns them rubbery fast. Pull them off the heat as soon as they turn opaque and curl up.
  • If your garlic starts to brown, it's too late. Lower the heat and keep it moving in the pan.
03 -
  • Use a skillet big enough to toss the pasta without it flying everywhere. A 12-inch pan is ideal.
  • Zest the lemon before you juice it. It's way easier and you won't waste any of that fragrant oil.
  • Taste the sauce before adding the pasta. It should be a little too lemony and salty on its own because the pasta will mellow it out.
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