Lemon Garlic Shrimp Pasta (Printable Version)

Juicy shrimp sautéed with zesty lemon garlic butter and spaghetti for a bright, flavorful meal.

# The Ingredients 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 - Juice of 1 large lemon (about 3 tbsp)
08 - 1/4 cup dry white wine (optional)
09 - 1/4 tsp crushed red pepper flakes
10 - 1/2 tsp salt, plus more 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

# Step-by-Step Instructions:

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 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 skillet. Stir in minced garlic and cook until fragrant, about 1 minute.
05 - Add lemon zest, lemon juice, white wine (if using), and crushed red pepper flakes. Simmer 2–3 minutes to reduce slightly.
06 - Return cooked shrimp with juices to skillet and toss to coat.
07 - Add drained spaghetti to skillet and toss well, adding reserved pasta water as needed to create a silky sauce.
08 - Adjust seasoning with additional salt and freshly ground black pepper as desired.
09 - Remove from heat. Sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen when you honestly spent twenty minutes.
  • The sauce is silky and elegant without any cream—just butter, lemon, and a little bit of magic.
  • Shrimp cooks so fast that you actually get to enjoy cooking instead of standing there stressed.
02 -
  • Don't crowd the shrimp in the pan or they'll steam instead of sear—cook them in a single layer and resist the urge to fidget with them.
  • Reserve that pasta water before you drain everything; it's liquid gold for creating a sauce that actually clings to the noodles instead of pooling at the bottom.
  • The red pepper flakes add a subtle heat that builds as you eat—taste as you go and add more if you like it spicier.
03 -
  • Zest your lemon before juicing it—once you've cut it open, it's harder to get the zest without also getting the bitter white pith.
  • Buy shrimp that's been frozen and thawed at the store rather than fresh-caught if you can; it's actually fresher because it was frozen on the boat immediately after being caught.
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