Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp in a bright lemon garlic butter sauce, perfectly paired with al dente spaghetti for an elegant yet easy weeknight dinner.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces 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 additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# Directions:

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 with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, warm 1 tablespoon olive oil with 1 tablespoon butter. Place shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a clean 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 to 3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly with sauce.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water gradually as needed to achieve a silky, cohesive sauce.
08 - Adjust seasoning with additional salt and black pepper to taste. Remove from heat and transfer to serving bowls. Top with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than takeout arrives and tastes twice as good.
  • The garlic butter sauce clings to every strand of pasta like it was meant to be there.
  • You get that restaurant quality brightness without any fancy technique.
  • Leftovers reheat beautifully with a splash of water and stay silky.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce stayed greasy and broken instead of creamy.
  • Pull the shrimp early, they'll keep cooking in the residual heat and turn tough if you wait until they look fully done in the pan.
  • Add the garlic after you lower the heat, I burned it on my second attempt and the whole dish tasted bitter.
03 -
  • Zest your lemon before you juice it, trying to zest a squeezed lemon is miserable and I've done it too many times.
  • Use tongs to toss the pasta in the skillet, it's faster and less messy than a spoon and gives you more control.
  • If you're serving this for guests, cook the shrimp ahead and reheat them gently in the sauce so you're not scrambling at the last minute.
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