Lemon Garlic Shrimp Pasta (Printer Version)

Buttery lemon garlic shrimp tossed with al dente spaghetti in a bright, silky sauce ready in 30 minutes.

# What You'll 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions 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 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer 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 with any accumulated juices to the skillet. Toss to coat evenly with sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually to create a silky, cohesive sauce.
08 - Adjust seasoning with additional salt and black pepper as needed. Remove from heat, sprinkle with parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than takeout but tastes like you spent all day in the kitchen.
  • The lemon and garlic balance each other so perfectly you will crave it on repeat.
  • Shrimp cook in minutes so you are never more than half an hour from dinner.
  • It feels fancy enough for guests but easy enough for a weeknight scramble.
02 -
  • Do not overcook the shrimp or they turn rubbery, pull them off the heat the moment they curl and turn opaque.
  • Always reserve pasta water before draining because once it is gone you cannot recreate that starchy magic.
  • Let the garlic cook gently and never let it brown or it will taste bitter and ruin the sauce.
  • Toss the pasta in the skillet off the heat if you are nervous about overcooking anything.
03 -
  • Use the largest skillet you have so everything tosses together easily without crowding.
  • Zest the lemon before you juice it, it is nearly impossible to zest a juiced lemon.
  • Taste the pasta water before reserving it, if it is not salty enough the sauce will taste flat.
  • Finish the dish with a drizzle of good olive oil for extra richness and shine.
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