Lemon Garlic Shrimp Pasta (Printable)

Tender shrimp in zesty lemon garlic butter sauce paired with perfectly cooked spaghetti. An easy, elegant weeknight dinner.

# 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 Steps:

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 - While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1-2 minutes per side until just pink and opaque. Transfer 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 2-3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Taste and adjust seasoning with additional salt and black pepper as desired.
09 - Remove from heat. Sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but uses ingredients you probably already have tucked in the fridge.
  • The lemon and garlic create a sauce so good you will find yourself soaking up every last drop with bread.
  • Shrimp cook in minutes, so this comes together faster than ordering takeout and tastes infinitely better.
  • It works for a quiet weeknight dinner or when you need to impress someone without spending hours in the kitchen.
02 -
  • Do not overcook the shrimp or they turn rubbery, pull them from the heat as soon as they are opaque and slightly firm.
  • Reserve that pasta water before draining, it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • If your skillet is not big enough to toss everything comfortably, transfer the pasta to a large bowl and mix it there so nothing ends up on the counter.
03 -
  • Use the largest skillet you have so the shrimp sear instead of crowding and steaming, if needed, cook them in two batches.
  • Zest the lemon before juicing it, trying to zest a juiced lemon is frustratingly slippery and inefficient.
  • Taste the sauce before adding the pasta, if it feels too sharp, a tiny pinch of sugar or an extra pat of butter will round it out beautifully.
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