Save My neighbor knocked on the door one Tuesday evening holding a bag of shrimp from the market, insisting I take them before they went bad. I had twenty minutes before a work call and nothing planned. That frantic search through my fridge turned into this pasta, and now it's my go-to whenever I need something that tastes like I tried without actually spending an hour in the kitchen. The lemon and garlic filled my apartment so fast I almost forgot about the call.
I made this for my sister after she moved into her first apartment and claimed she couldn't cook. She stood in my kitchen, skeptical, watching me toss shrimp in a hot pan. When she took her first bite, she looked genuinely surprised that something this flavorful came from ingredients she recognized. Now she texts me photos of her own version every few weeks, sometimes with cherry tomatoes, sometimes with extra garlic. It's become her signature dish at potlucks.
Ingredients
- Large shrimp: Buy them already peeled and deveined to save yourself ten minutes of prep, and pat them completely dry so they get a nice sear instead of steaming in the pan.
- Spaghetti: The long strands catch the buttery sauce better than short pasta, and cooking it just until al dente means it won't turn mushy when you toss it in the skillet.
- Unsalted butter: Using unsalted lets you control the saltiness of the sauce, and it emulsifies with the pasta water to create that glossy coating.
- Extra-virgin olive oil: Mixing it with butter keeps the butter from burning at high heat and adds a fruity depth to the sauce.
- Garlic cloves: Mince them finely so they melt into the sauce, and add them after reducing the heat so they stay sweet and fragrant instead of bitter.
- Lemon zest and juice: The zest gives you aromatic oils that perfume the whole dish, while the juice adds the bright acidity that makes everything pop.
- Dry white wine: It deglazes the pan and adds complexity, but if you skip it, a little extra lemon juice and pasta water work just fine.
- Crushed red pepper flakes: Just a pinch adds warmth without real heat, but you can leave it out entirely if you're serving kids.
- Fresh parsley: It's not just for looks, the fresh green flavor cuts through the richness and makes every bite feel lighter.
- Parmesan cheese: Totally optional since cheese and seafood can be divisive, but a little grated on top adds a salty, nutty finish I personally love.
Instructions
- Boil the pasta:
- Fill your largest pot with water, salt it until it tastes like the ocean, and get it rolling before you drop in the spaghetti. Reserve a mugful of that starchy water before draining, it's the secret to a sauce that actually sticks.
- Prep the shrimp:
- Lay them on a paper towel and press gently to remove any moisture, then season them lightly with salt and pepper. Wet shrimp won't brown, they'll just steam and turn rubbery.
- Sear the shrimp:
- Heat the skillet until a drop of water sizzles, add oil and butter, then lay the shrimp in without crowding. Flip them once when the edges turn pink, about two minutes per side, then pull them out before they overcook.
- Build the garlic base:
- Lower the heat and add the rest of your butter and oil, then toss in the minced garlic and stir constantly for a minute. You want it golden and fragrant, not brown and acrid.
- Add the citrus and wine:
- Pour in the lemon zest, juice, wine, and red pepper flakes, then let it bubble and reduce for a few minutes. The alcohol cooks off and leaves behind a sweet, tangy backbone.
- Return the shrimp:
- Slide the shrimp and any juices back into the skillet and toss them in the sauce. They'll finish cooking gently and soak up all that lemony butter.
- Toss with pasta:
- Add the drained spaghetti directly to the skillet and use tongs to toss everything together, adding splashes of pasta water until the sauce turns silky and coats every strand. Don't be shy with the pasta water, it's what makes the sauce cling.
- Season and finish:
- Taste and adjust with more salt and pepper, then take it off the heat and shower it with parsley and Parmesan if you're using it. Serve it right away with lemon wedges for squeezing.
Save One summer evening, I served this on the back porch with a bottle of cold Pinot Grigio and string lights overhead. My friend who swore she didn't like shrimp finished her plate and asked for seconds. We sat there long after the sun set, twirling pasta and talking about nothing important. That's when I realized this dish didn't need a special occasion, it created one.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale until I learned that size and freshness make a real difference. Large shrimp stay juicy and don't vanish into the pasta, and if you can find wild-caught, the flavor is sweeter and cleaner. Frozen is totally fine, just thaw them in the fridge overnight or under cold running water for ten minutes. Look for shrimp that smell like the ocean, not fishy or chemical, and avoid any with black spots or a slimy texture.
Getting the Sauce Right
The first time I made this, my sauce pooled at the bottom of the bowl instead of hugging the pasta, and I couldn't figure out why. Turns out, the magic happens when you add the starchy pasta water bit by bit while tossing everything over low heat. The starch acts like glue, helping the butter and oil emulsify into a glossy coating. If your sauce looks too thick, add more water. If it's too thin, let it simmer another minute. It should look creamy and unified, not separated or greasy.
Make It Your Own
This recipe is forgiving and loves company. I've stirred in handfuls of baby spinach at the end and watched it wilt into the sauce, added halved cherry tomatoes for bursts of sweetness, and even tossed in artichoke hearts when I had a jar open. If you want it heartier, a splash of cream turns it luscious. If you're out of wine, chicken broth works, or just use extra lemon juice and pasta water. Sometimes I double the garlic because I can't help myself.
- Try adding a handful of arugula right before serving for a peppery bite.
- Swap spaghetti for linguine or even angel hair if that's what you have.
- A pinch of lemon zest on each plate at the table makes it feel extra special.
Save This pasta has pulled me out of countless dinnertime slumps and impressed more people than I can count. I hope it becomes one of those recipes you reach for without thinking, the one that feels like a small celebration every time.
Recipe FAQs
- → Can I make this with frozen shrimp?
Yes, frozen shrimp works well. Thaw them completely and pat dry before cooking to ensure they sear properly and don't release excess moisture into the sauce.
- → What type of wine should I use?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemon flavors beautifully. If you prefer to skip the wine, substitute with chicken or vegetable broth for similar depth.
- → How do I prevent the sauce from breaking?
Keep the heat at medium when combining the butter and acid components. Reserve pasta water and add it gradually to create an emulsion that coats the pasta silkily without separating.
- → Can I add vegetables to this dish?
Absolutely. Baby spinach, cherry tomatoes, or zucchini work wonderfully. Add spinach just before serving so it wilts gently, or sauté other vegetables separately for better texture control.
- → Is this suitable for a gluten-free diet?
Yes, simply swap regular pasta for certified gluten-free pasta. Follow package instructions for cooking time, then proceed with the rest of the preparation unchanged.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to two days. Reheat gently over low heat with a splash of water or broth to refresh the sauce without drying out the shrimp.