Lemon Garlic Shrimp Pasta

My neighbor knocked on my door one Tuesday evening with a bag of shrimp from the fish market, insisting I had to try them before they closed for the season. I had twenty minutes before dinner, a half box of spaghetti, and three lemons rolling around in the crisper. What happened next became the dish I make whenever I need something impressive but refuse to stress. The garlic sizzled, the lemon cut through the richness, and the shrimp curled into perfect pink commas in under two minutes per side.

I made this for my sister the night before her big presentation, and she ate it standing at the counter, twirling her fork and laughing because she forgot how good something simple could taste. She said the lemon reminded her of summer even though it was February and snowing. We opened a bottle of cold white wine, and she left with the recipe scribbled on the back of an envelope. Now she texts me every time she makes it, usually with a photo of her own messy skillet and a row of happy emojis.

Ingredients

• Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or like ammonia, and pat them completely dry so they sear instead of steam.
• Spaghetti: Any long pasta works, but spaghetti twirls perfectly with shrimp and holds onto that buttery lemon sauce without being too thick.
• Unsalted butter: This lets you control the salt level, and it melts into the garlic and lemon to create a velvety base that clings to every strand.
• Extra-virgin olive oil: Use a fruity one if you have it, because it adds a peppery depth that balances the richness of the butter.
• Garlic cloves, minced: Fresh garlic is non-negotiable here, the jarred stuff turns bitter and never smells as good when it hits the hot pan.
• Lemon zest and juice: The zest carries all the floral oil, while the juice adds the sharp brightness that makes this dish wake up your taste buds.
• Dry white wine: It deglazes the pan and adds a subtle acidity, but if you skip it, a splash of broth works just fine.
• Crushed red pepper flakes: Just a pinch gives a gentle warmth without making it spicy, though you can always add more if you like heat.
• Fresh parsley: It looks pretty and tastes green and fresh, cutting through all that butter right at the end.
• Parmesan cheese: Technically optional, but a little grated over the top adds a salty, nutty finish that makes the whole dish feel complete.

Instructions

Boil the pasta:

Bring a big pot of water to a rolling boil, salt it generously until it tastes like the sea, then cook your spaghetti until it still has a little bite. Before you drain it, scoop out half a cup of that starchy water, it will help the sauce hug the noodles later.

Prep the shrimp:

While the pasta bubbles away, lay your shrimp on a paper towel and press gently to dry them off, then sprinkle them with a little salt and pepper. Dry shrimp get a beautiful golden edge instead of turning gray and rubbery.

Sear the shrimp:

Heat a tablespoon each of oil and butter in a large skillet over medium-high until the butter stops foaming, then lay the shrimp in a single layer and let them sit without moving for a minute or two per side until they curl and turn opaque. Pull them out onto a plate so they do not overcook while you build the sauce.

Cook the garlic:

Lower the heat to medium, add the rest of your oil and butter, and toss in the minced garlic, stirring constantly until it smells so good you want to eat it with a spoon, about a minute. Do not let it brown or it will taste bitter.

Build the sauce:

Stir in the lemon zest, lemon juice, white wine if using, and red pepper flakes, then let it simmer and reduce for a few minutes until it thickens just a little. The wine will smell sharp at first, then mellow into something sweet and tangy.

Bring it together:

Slide the shrimp back into the skillet along with any juices that collected on the plate, then add your drained spaghetti and toss everything together with tongs, adding splashes of that reserved pasta water until the sauce turns glossy and coats every strand. Taste it and adjust the salt and pepper.

Finish and serve:

Pull the skillet off the heat, scatter parsley and Parmesan over the top, and serve it right away with lemon wedges on the side for anyone who wants an extra squeeze. It tastes best when it is still steaming hot.

Save on Pinterest

One summer evening, I made this on the back porch with a portable burner, and the smell of garlic and lemon drifted across the yard until the neighbors came over with a bottle of wine and paper plates. We ate it straight from the skillet, standing around the table as the sun went down, and no one wanted to go inside. That is when I realized this dish is not just about feeding people, it is about gathering them.

How to Pick the Best Shrimp

Fresh shrimp should smell clean and briny, never fishy or like chemicals, and the shells should look translucent and firm. If you are buying frozen, check that they are individually quick frozen without added sodium or preservatives. I have started buying them shell-on and peeling them myself because the shells add flavor when you make stock later, but pre-peeled shrimp save time when you are in a rush. Always thaw them in the fridge overnight or under cold running water, never on the counter.

What to Do with Leftovers

This dish tastes best fresh, but if you have leftovers, store them in an airtight container in the fridge and eat them within a day. Reheat gently in a skillet with a splash of water or broth to bring the sauce back to life, because microwaving will turn the shrimp rubbery. I have also tossed cold leftovers into a green salad with cherry tomatoes and a squeeze of lemon, and it worked surprisingly well as a pasta salad.

Ways to Make It Your Own

Once you have made this a few times, you will start seeing all the ways to twist it into something new. I have stirred in a handful of baby spinach at the end and watched it wilt into the sauce, added halved cherry tomatoes for bursts of sweetness, and swapped the parsley for fresh basil when I had it growing on the windowsill. Sometimes I throw in a few capers for a briny kick, or a spoonful of cream to make it richer.

• Use linguine, angel hair, or even gluten-free pasta depending on what you have or need.
• Add vegetables like asparagus, zucchini, or roasted red peppers for color and texture.
• Finish with a drizzle of good olive oil and a pinch of flaky sea salt for a restaurant touch.

Save on Pinterest

This is the kind of recipe that makes you feel capable and calm, even on nights when nothing else is going right. Keep shrimp in the freezer, lemons in the bowl, and you will always have a way to turn dinner into something worth sitting down for.

Recipe FAQs

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat for just 1–2 minutes per side. Shrimp continues cooking briefly after removal from heat, so slight undercooking is acceptable. It should turn pink and opaque but remain tender.

→ Can I make this without white wine?

Absolutely. Substitute white wine with chicken or vegetable broth in equal amounts. The sauce will still have wonderful depth from the lemon, garlic, and butter. The wine is optional and adds acidity, but broth works beautifully.

→ What type of spaghetti works best?

Use quality spaghetti and cook to al dente for the best texture. Fresh pasta will cook faster than dried; adjust cooking time accordingly. For gluten-free diets, certified gluten-free pasta absorbs sauce well and pairs perfectly with this buttery sauce.

→ Why is pasta water important in this dish?

Pasta water contains starch that helps emulsify the butter and creates a silky, cohesive sauce that clings to each strand of spaghetti. Add it gradually while tossing to achieve the desired consistency.

→ How can I add more vegetables?

Add baby spinach at the end and wilt it in residual heat, or incorporate cherry tomatoes during the sauce reduction. Both additions complement the bright lemon flavor without overwhelming the delicate shrimp.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright citrus and garlic notes beautifully. These wines share the acidity and light body that enhance the fresh lemon flavors in the sauce.