Lemon Garlic Shrimp Pasta (Printable Version)

Tender shrimp coated in bright lemon garlic butter sauce, tossed with al dente spaghetti for an elegant yet simple meal.

# 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 additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# How-To:

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, drain pasta, and set aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. 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. Simmer for 2 to 3 minutes to reduce slightly.
06 - Return cooked shrimp with any accumulated juices to the skillet. Toss to coat thoroughly with sauce.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water gradually as needed to create a silky sauce.
08 - Season to taste with additional salt and black pepper. Remove from heat and sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but uses pantry staples and costs less than takeout.
  • The lemon and garlic create a sauce so bright and buttery you will want to soak up every drop with bread.
  • Shrimp cook in minutes, meaning you go from raw ingredients to plated pasta in half an hour.
  • It works for a quiet weeknight or when someone you want to impress is coming over.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is what turns a broken sauce into something silky and cohesive.
  • Shrimp overcook in seconds, so pull them from the heat the moment they turn opaque or they will end up chewy and sad.
  • If your garlic starts to brown before you add the lemon, your heat is too high, lower it immediately or start over with fresh garlic.
03 -
  • Reserve more pasta water than you think you need, you can always skip it, but you cannot add it back once the pot is empty.
  • Cook the shrimp in two batches if your skillet is crowded, because overcrowding steams them instead of searing.
  • Zest your lemon before you juice it, trying to zest a juiced lemon is slippery and frustrating.
  • Taste the sauce before you add the pasta, it should be bright and a little too salty, because the noodles will mellow it out.
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