Lemon Garlic Shrimp Pasta (Printable)

Juicy shrimp in a vibrant lemon garlic butter sauce with perfectly cooked spaghetti. Easy, elegant, and 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 fresh parsley, chopped
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 instructions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Pat shrimp dry 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 just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in 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 to the skillet with any accumulated juices. Toss to coat thoroughly in sauce.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water gradually as needed to create a silky, cohesive sauce.
08 - Season to taste with additional salt and black pepper. Remove from heat, sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It comes together faster than most delivery apps can get to your door, and tastes twice as good.
  • The buttery lemon sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You get restaurant quality flavor using pantry staples and one skillet.
02 -
  • Shrimp cook in less than five minutes, so watch them closely or they'll turn rubbery and sad.
  • Always reserve pasta water before draining, I've forgotten more times than I care to admit and regretted it every single time.
  • Don't skip patting the shrimp dry, wet shrimp won't brown and you'll miss out on that sweet caramelized edge.
03 -
  • Use a large skillet so the shrimp have room to breathe, overcrowding steams them instead of searing.
  • Zest your lemon before you juice it, trying to zest a juiced lemon is a slippery, frustrating mess.
  • If you love garlic, mince an extra clove and stir it in at the very end for a raw, punchy finish.
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