Save My neighbor knocked on my door one evening holding a bag of shrimp from the market, asking if I knew what to do with them before they went bad. I tossed together what I had on hand: butter, lemon, garlic, and a box of spaghetti. Twenty minutes later we were twirling forks over steaming bowls, laughing at how something so simple tasted like we'd ordered takeout from the coast. That night taught me you don't need a long ingredient list to make magic happen.
I started making this on weeknights when I was too tired to think but still wanted real food. The smell of garlic hitting hot butter always pulled my partner into the kitchen, and we'd stand there tasting the sauce straight from the pan. It became our unofficial Friday tradition, the kind of meal that marks the end of a long week and the start of something easier.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and pat them completely dry so they sear instead of steam.
- Spaghetti: The long strands catch the sauce beautifully, but linguine or fettuccine work just as well if that's what you have.
- Unsalted butter: Using unsalted lets you control the seasoning, and it creates a silky base that balances the bright lemon.
- Extra-virgin olive oil: A good olive oil adds fruity depth and keeps the butter from burning when you sear the shrimp.
- Garlic cloves, minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't bloom the same way in hot fat.
- Lemon zest and juice: Zest first, then juice, the oils in the zest add a floral brightness that juice alone can't match.
- Dry white wine: It adds acidity and complexity, but if you skip it, a splash of pasta water does the job.
- Crushed red pepper flakes: Just enough to wake up your tongue without making it a spicy dish.
- Salt and black pepper: Season in layers, taste as you go, and remember the pasta water is salty too.
- Fresh parsley: The green flecks make it look alive, and the herbal note cuts through all that butter.
- Parmesan cheese: Totally optional, but a little grated over the top adds a nutty, salty finish.
- Lemon wedges: A final squeeze at the table lets everyone adjust the brightness to their liking.
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. Scoop out a mugful of that starchy pasta water before you drain, it's liquid gold for bringing the sauce together.
- Prep the shrimp:
- While the pasta bubbles away, lay your shrimp on a towel and press gently to remove any moisture, then season them lightly with salt and pepper. Dry shrimp sear instead of steam, and that's where the flavor lives.
- Sear the shrimp:
- Heat a tablespoon each of oil and butter in a large skillet over medium-high heat until shimmering, then lay the shrimp in a single layer without crowding. Let them sit undisturbed for a minute or two per side until they turn pink and opaque, then pull them out onto a plate.
- Build the sauce:
- Lower the heat to medium, add the rest of your oil and butter, then toss in the minced garlic and stir until it smells like heaven, about a minute. Don't let it brown or it'll taste bitter.
- Add the bright stuff:
- Stir in the lemon zest, juice, white wine if you're using it, and a pinch of red pepper flakes, then let it simmer gently for a few minutes to mellow and thicken slightly. The alcohol will cook off and leave behind just the good stuff.
- Reunite shrimp and sauce:
- Slide the shrimp back into the skillet along with any juices that pooled on the plate. Toss everything together so the shrimp get coated in that glossy, tangy sauce.
- Toss with pasta:
- Add your drained spaghetti to the skillet and use tongs to toss it all together, adding splashes of reserved pasta water until the sauce clings to every strand. The starch in the water helps emulsify everything into a silky coating.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a squeeze of lemon if it needs it. Trust your palate, you're the one eating it.
- Finish and serve:
- Pull the skillet off the heat, shower the top with chopped parsley and Parmesan if you like, and serve it right away with lemon wedges on the side. Pasta waits for no one.
Save The first time I made this for a group of friends, someone said it tasted like vacation. That stuck with me because it's true, the bright lemon and tender shrimp have a way of making a Tuesday night feel like you're eating barefoot on a patio somewhere warm. Food doesn't have to be fancy to feel special.
Choosing Your Shrimp
I used to grab whatever shrimp was on sale until I learned that size and freshness actually matter. Large shrimp are easier to sear without overcooking, and if you can find wild-caught, the flavor is noticeably sweeter and cleaner. Frozen is totally fine, just thaw them in the fridge overnight or run them under cold water for a few minutes, never hot water or they'll start cooking unevenly.
Getting the Sauce Right
The secret to a sauce that coats instead of pools at the bottom of the bowl is pasta water. That cloudy, starchy liquid acts like a binder, pulling the fat and acid together into something smooth and clingy. Start with a few splashes and add more as you toss, you can always add but you can't take away.
Make It Your Own
This recipe is a base, not a rule. I've tossed in handfuls of baby spinach, halved cherry tomatoes, or even artichoke hearts depending on what's in the fridge. Sometimes I'll swap the parsley for fresh basil, or add a spoonful of capers for a briny kick. The lemon garlic butter is forgiving and plays well with almost anything you throw at it.
- Try adding sun-dried tomatoes for a sweet, tangy bite.
- A splash of heavy cream turns it into a lighter version of Alfredo.
- Toss in some arugula at the end for peppery freshness.
Save This dish reminds me that the best meals don't need to be complicated or expensive, just honest and full of flavor. Keep a bag of shrimp in the freezer and you're never more than half an hour away from something that feels like a celebration.
Recipe Questions & Answers
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw them completely under cold water and pat dry thoroughly before cooking to ensure even browning and prevent excess moisture in the sauce.
- → What if I don't have white wine?
You can substitute white wine with chicken or vegetable broth for similar depth, or simply omit it entirely. The lemon juice will provide sufficient acidity and brightness.
- → How do I prevent rubbery shrimp?
Cook shrimp only until just pink and opaque, about 1-2 minutes per side. Overcooked shrimp becomes tough. They continue cooking slightly when returned to the warm sauce, so remove them promptly.
- → Can I make this gluten-free?
Absolutely. Simply use certified gluten-free pasta and verify that other packaged ingredients don't contain gluten. The rest of the dish is naturally gluten-free.
- → How much pasta water should I reserve?
Reserve about 120 ml (1/2 cup) of starchy pasta water. This helps create a silky sauce that clings to the pasta. Add it gradually while tossing until you reach desired consistency.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and garlic flavors beautifully. Choose a wine you'd enjoy drinking, as the same pairing rules apply to both cooking and serving.