Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp in a vibrant lemon garlic butter sauce, perfectly paired with spaghetti for an elegant weeknight dinner.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 2 tablespoons extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest of 1 lemon
07 - 3 tablespoons fresh lemon juice
08 - 1/4 cup dry white wine, optional
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons 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, then drain 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 tablespoon olive oil and 1 tablespoon 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 for 2-3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat thoroughly.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water gradually as needed to create a silky, cohesive sauce.
08 - Taste and adjust seasoning with additional salt and black pepper as needed.
09 - Remove from heat. Sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but you'll be eating in thirty minutes.
  • The lemon cuts through the richness in a way that makes every bite feel bright and clean.
  • You can pull this off with pantry staples and whatever shrimp you grabbed on the way home.
  • It's elegant enough for company but easy enough that you won't stress about it.
02 -
  • Don't skip drying the shrimp, moisture is the enemy of a good sear and you want that golden edge.
  • Reserve more pasta water than you think you need, it's the secret to a sauce that clings instead of puddles.
  • Pull the shrimp out early, they'll keep cooking in the residual heat and you don't want rubbery little pucks.
  • Taste the pasta water before you cook, if it's not salty enough your pasta will be bland no matter what you do.
03 -
  • Use the biggest skillet you have so the pasta has room to move and coat evenly without clumping.
  • Zest the lemon before you juice it, trying to do it in reverse is a slippery mess.
  • If you're serving this for guests, you can sear the shrimp ahead and just warm them through at the end.
  • A final drizzle of good olive oil right before serving adds a richness that feels restaurant-quality.
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