Lemon Garlic Shrimp Pasta

My neighbor brought me a bag of shrimp from the coast one Thursday evening, and I had no plan except hunger and half a box of spaghetti. I grabbed a lemon from the fruit bowl, minced some garlic, and let the butter melt into something that smelled like every good decision I'd ever made. Twenty minutes later, we were twirling pasta on forks and laughing about how the simplest things always taste the best. That night taught me that great meals don't need complexity, just good timing and a little citrus.

I made this for my sister after her long shift at the hospital, and she sat at my counter in her scrubs, eyes closed, savoring every bite. She said it tasted like vacation, like something bright and alive after a hard day. I've made it dozens of times since, and it always brings that same lightness to the table. It is the kind of dish that makes people pause and breathe and smile without saying much.

Ingredients

• Large shrimp, peeled and deveined: Pat them completely dry before cooking or they will steam instead of sear, and you will miss that golden edge.
• Spaghetti: Al dente is your friend here because it finishes cooking in the sauce and soaks up all that lemony butter.
• Unsalted butter: It gives the sauce body and richness, and using unsalted lets you control the seasoning perfectly.
• Extra-virgin olive oil: Keeps the butter from burning and adds a fruity depth that makes everything taste more alive.
• Garlic cloves, minced: Fresh garlic is non-negotiable, and one minute in the pan is all it needs to release that sweet, sharp aroma.
• Lemon zest and juice: The zest brings floral brightness, the juice adds tang, and together they wake up every other flavor on the plate.
• Dry white wine: It deglazes the pan and adds a subtle acidity, but chicken broth works if you prefer to skip it.
• Crushed red pepper flakes: Just a pinch gives a gentle warmth without making the dish spicy.
• Salt and black pepper: Season in layers, tasting as you go, because pasta and shrimp both need a confident hand.
• Fresh parsley: Chopped at the last second, it adds color and a grassy brightness that cuts through the richness.
• Parmesan cheese: Optional but wonderful, it melts into the sauce and adds a nutty, salty finish.
• Lemon wedges: A squeeze at the table lets everyone adjust the brightness to their liking.

Instructions

Boil the pasta:

Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until it still has a slight bite. Reserve half a cup of the starchy pasta water before draining, it is the secret to a silky sauce.

Prep the shrimp:

While the pasta cooks, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully instead of steaming in their own moisture.

Sear the shrimp:

Heat a tablespoon each of olive oil and butter in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and let them cook undisturbed for one to two minutes per side until they turn pink and opaque, then transfer them to a plate.

Build the garlic base:

Lower the heat to medium and add the remaining oil and butter to the same skillet. Stir in the minced garlic and cook just until it smells sweet and fragrant, about one minute, watching carefully so it does not brown.

Create the lemon sauce:

Add the lemon zest, lemon juice, white wine if using, and red pepper flakes to the skillet. Let it simmer gently for two to three minutes, reducing slightly and concentrating the flavors.

Reunite shrimp and sauce:

Return the cooked shrimp and any juices from the plate back into the skillet. Toss everything together so the shrimp are coated in that bright, garlicky sauce.

Toss with pasta:

Add the drained spaghetti to the skillet and toss well with tongs, adding reserved pasta water a little at a time until the sauce clings to every strand. The starch in the water helps everything come together in a glossy, cohesive way.

Season and finish:

Taste and adjust with more salt and black pepper as needed. Remove from heat, sprinkle with chopped parsley and Parmesan if you like, and serve immediately with lemon wedges on the side.

Pin It

I served this at a small dinner party once, and everyone went quiet for the first few bites, forks moving steadily, eyes lighting up. One friend looked up and said it tasted like summer on the Italian coast, even though none of us had been. Food has that power, to take you somewhere you have never been and make you feel like you belong there. That is what this dish does every single time.

Make It Your Own

If you want more vegetables, toss in a handful of baby spinach or halved cherry tomatoes during the last minute of cooking. I have also added artichoke hearts from a jar, drained and quartered, and they brought a briny richness that felt very Mediterranean. You can swap the spaghetti for linguine, angel hair, or even gluten-free pasta without losing any of the magic. Sometimes I use chicken broth instead of wine and it still tastes bright and full, just a little gentler.

Pairing and Serving

This pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something with enough acidity to match the lemon. I like to serve it with a simple arugula salad dressed in olive oil and a squeeze of lemon, and maybe some crusty bread to soak up any sauce left in the bowl. It is the kind of meal that feels complete without needing much else, but every little addition makes it feel even more special.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the pasta will absorb some of the sauce as it sits. When reheating, add a splash of water or broth to a skillet over low heat and toss gently until warmed through. I have eaten it cold straight from the fridge more than once, and while it is not the same, it still tastes good in a different, less precious way.

• Always store shrimp and pasta together so the flavors keep mingling.
• Reheat gently to avoid turning the shrimp tough and chewy.
• Add a little fresh lemon juice and parsley after reheating to wake everything back up.

Pin It

This is the recipe I turn to when I want something that feels like a hug but also like a celebration. It reminds me that cooking does not have to be complicated to be deeply satisfying.

Recipe Questions & Answers

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp only 1-2 minutes per side until they turn pink and opaque. Overcooking causes them to become tough. Pat them dry before cooking for better browning, and remove them from the pan immediately when done.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely and pat dry thoroughly before cooking. This removes excess moisture and ensures even browning and cooking throughout.

→ What if I don't have white wine?

White wine is optional and can be replaced with chicken or vegetable broth for similar depth. You can also omit it entirely and rely on the lemon juice and garlic for acidity and flavor.

→ Why is reserved pasta water important?

Starchy pasta water emulsifies with the butter and olive oil to create a silky sauce that clings beautifully to the spaghetti. This is a classic Italian technique that transforms the sauce from greasy to luxuriously smooth.

→ Can I add vegetables to this dish?

Absolutely. Cherry tomatoes, baby spinach, or fresh broccoli are excellent additions. Add spinach at the end to wilt slightly, or sauté tomatoes briefly before tossing with the pasta.

→ What wine should I serve with this pasta?

A crisp, dry white wine complements the bright lemon and seafood beautifully. Sauvignon Blanc, Pinot Grigio, or Vermentino are ideal choices that won't overpower the delicate shrimp flavor.