Lemon Garlic Shrimp Pasta

The smell of garlic hitting hot butter always makes me stop whatever I'm doing. One Tuesday night, I had twenty minutes before my sister called, nothing but shrimp in the fridge, and a lemon rolling around in the fruit bowl. What came together in that skillet turned into the dish I make whenever I need something that feels special but doesn't ask for much. It's become my answer to tired weeknights and last-minute guests alike.

I made this for my neighbors the night they moved in, carrying it over in a warm bowl with a handful of napkins. They still bring it up every time we run into each other on the sidewalk. There's something about twirling lemony pasta with shrimp that makes people lean back in their chairs and sigh a little. It's not fancy, but it feels like care on a plate, and that seems to matter more than I expected.

Ingredients

• Large shrimp (450 g): Go for the biggest ones you can find, they stay tender and don't disappear into the pasta.
• Spaghetti (340 g): Regular spaghetti works beautifully here, but linguine or bucatini are lovely if you have them.
• Unsalted butter (60 g): This builds the base of the sauce and gives it that silky, rich feel you want clinging to every strand.
• Extra-virgin olive oil (2 tbsp): Keeps the butter from burning and adds a subtle fruitiness that plays well with lemon.
• Garlic cloves (4, minced): Fresh is non-negotiable here, jarred garlic just won't give you that punch.
• Lemon zest and juice (1 large lemon): The zest is where the magic lives, all that bright oil without the pucker.
• Dry white wine (60 ml, optional): Adds depth, but if you skip it, nobody will know.
• Crushed red pepper flakes (1/4 tsp): Just enough to wake everything up without making it spicy.
• Salt and black pepper: Season with confidence, pasta needs more salt than you think.
• Fresh parsley (2 tbsp, chopped): A handful of green makes the whole plate look alive.
• Parmesan cheese (optional): Some people say no cheese with seafood, but I say do what makes you happy.
• Lemon wedges: For squeezing over the top right before you dig in.

Instructions

Boil the pasta:

Get your water going with enough salt that it tastes like the sea. Cook the spaghetti until it still has a little bite, then save a mugful of that starchy water before you drain it.

Prep the shrimp:

Pat them completely dry with paper towels, wet shrimp will steam instead of sear. A light sprinkle of salt and pepper is all they need.

Sear the shrimp:

Heat a tablespoon each of oil and butter until shimmering, then lay the shrimp in without crowding. Let them sit untouched for a minute or two per side until they turn pink and curl slightly, then pull them out.

Build the sauce:

Add the rest of the oil and butter to the same pan, toss in the garlic, and stir until your kitchen smells incredible. Don't let it brown or it'll turn bitter.

Add the brightness:

Pour in the lemon zest, juice, wine if using, and red pepper flakes. Let it bubble and reduce for a few minutes until it thickens just a bit.

Bring it together:

Slide the shrimp back in with any juices, then add the drained pasta. Toss everything with tongs, splashing in pasta water a little at a time until the sauce coats every piece.

Taste and adjust:

This is when you fix the seasoning, add more salt, pepper, or a squeeze of lemon if it needs it.

Finish and serve:

Kill the heat, scatter parsley and Parmesan over the top, and get it to the table while it's still steaming. Pass the lemon wedges around.

Save

I'll never forget the night my friend Alex, who claims to hate seafood, scraped his plate clean and asked for seconds. He stood in my kitchen twirling pasta onto his fork, admitting he'd been wrong about shrimp his whole life. That's when I realized this dish has a way of changing minds quietly, one lemony bite at a time.

Getting the Texture Right

The difference between okay pasta and great pasta is in the timing and the toss. I used to drain my spaghetti completely and wonder why the sauce slid off into a puddle at the bottom of the bowl. Now I pull it a minute early, still slippery and wet, and finish it right in the skillet with the sauce. That starchy pasta water acts like glue, helping everything cling together in a way that feels luxurious. Don't be shy about adding it, a splash at a time, until the whole thing looks glossy and moves as one when you shake the pan.

Wine and Substitutions

I keep a bottle of dry white wine in the fridge just for cooking, something crisp like Pinot Grigio or Sauvignon Blanc that I'd also drink with dinner. If you don't have wine or don't want to use it, a few tablespoons of chicken broth or even just extra lemon juice will do the job. The wine adds a subtle acidity and depth, but the dish doesn't fall apart without it. I've made this both ways depending on what's around, and honestly, the garlic and lemon carry the day either way.

Make It Your Own

This recipe is a starting point, not a rulebook. I've tossed in handfuls of baby spinach at the end and watched it wilt into the hot pasta, adding color and a bit of earthiness. Halved cherry tomatoes are another favorite, they burst in the heat and their sweetness plays beautifully against the lemon. Some nights I'll add a pinch more red pepper or swap the parsley for fresh basil. The bones of the dish stay the same, but the little changes keep it from ever feeling repetitive.

• Stir in a handful of greens like spinach or arugula right before serving for extra nutrition and color.
• Add halved cherry tomatoes to the skillet when you build the sauce, they'll soften and add sweetness.
• If you love heat, double the red pepper flakes or add a thinly sliced Fresno chile.

Save

This is the dish I make when I want to feel like I'm taking care of myself, even on a random weeknight when I'm too tired to think. It's quick, it's bright, and it never disappoints. I hope it becomes one of those recipes you reach for without thinking, the kind that makes dinner feel like a little celebration.

Recipe FAQs

→ Can I prepare the shrimp ahead of time?

Yes, you can peel and devein shrimp up to 24 hours in advance. Store them in an airtight container in the refrigerator. Pat them dry just before cooking for the best sear and texture.

→ What if I don't have white wine?

White wine is optional and adds subtle depth. You can substitute it with chicken or vegetable broth, or simply omit it. The lemon juice provides plenty of acidity and brightness to the sauce.

→ How do I know when shrimp is fully cooked?

Shrimp cooks quickly—watch for the color change from gray to pink and opaque. Avoid overcooking, which makes them tough and rubbery. Cook 1–2 minutes per side until just pink throughout.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp in the refrigerator overnight or under cool running water for 15–20 minutes. Pat them dry thoroughly before cooking to achieve a golden sear.

→ What's the best way to create a silky sauce?

Reserve pasta water before draining—it contains starch that emulsifies with the butter and oil. Add it gradually while tossing, creating a glossy sauce that clings to the pasta rather than pooling at the bottom.

→ Can I add vegetables to this dish?

Definitely. Baby spinach wilts beautifully at the end, or add halved cherry tomatoes for color and freshness. Sauté them briefly in the sauce before adding the pasta.