Pin it The kitchen window was cracked open on a humid Tuesday evening when I realized I had exactly twenty minutes before everyone arrived. I grabbed shrimp from the freezer, a lemon from the fruit bowl, and decided to trust my instincts instead of a plan. What came together that night turned into the recipe I make whenever I need something that tastes like effort but moves like ease. The garlic hit the butter and I knew I'd be okay.
I made this for my sister after her first week at a new job, and she sat at the counter twirling pasta on her fork, quiet for the first time in days. She looked up and said it tasted like a vacation. I didn't tell her it took less time than ordering takeout. Some things are better left as small mysteries.
Ingredients
- Large shrimp, peeled and deveined (450 g / 1 lb): Pat them completely dry before cooking or they'll steam instead of sear, and you'll lose that sweet caramelized edge.
- Spaghetti (340 g / 12 oz): Al dente is not negotiable here because it finishes cooking in the sauce and soaks up all that lemon garlic butter.
- Unsalted butter (60 g / 4 tbsp): Controls the salt level and adds a silky richness that olive oil alone can't replicate.
- Extra-virgin olive oil (2 tbsp): Keeps the butter from burning and adds a fruity backbone to the sauce.
- Garlic cloves, minced (4): Fresh is everything here; jarred garlic will taste flat and slightly bitter once it hits the heat.
- Lemon zest (from 1 lemon): This is where the brightness lives, not just the juice.
- Lemon juice (about 3 tbsp from 1 large lemon): Freshly squeezed cuts through the butter and wakes up every other flavor on the plate.
- Dry white wine (60 ml / 1/4 cup, optional): Adds acidity and depth, but chicken broth works if you'd rather skip it.
- Crushed red pepper flakes (1/4 tsp): Just enough to make your lips tingle without overwhelming the lemon.
- Salt (1/2 tsp, plus more for pasta water): Season in layers or the dish will taste like it's missing something you can't name.
- Freshly ground black pepper (1/4 tsp): A few cracks from the mill make a difference you can taste.
- Fresh parsley, chopped (2 tbsp): Not just a garnish; it adds a grassy freshness that balances the richness.
- Parmesan cheese, freshly grated (optional): Some people say no cheese with seafood, but I say it's your kitchen.
- Lemon wedges for serving: A final squeeze at the table lets everyone adjust the brightness to their liking.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it generously until it tastes like the sea, then cook the spaghetti until just shy of tender. Reserve a mugful of pasta water before draining; that starchy liquid is what turns everything silky.
- Prep the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp won't brown, and you want that golden sear.
- Sear the shrimp:
- Heat a large skillet over medium-high, add a tablespoon each of olive oil and butter, then lay the shrimp in a single layer without crowding. Cook one to two minutes per side until they curl and turn opaque, then pull them out onto a plate.
- Build the sauce:
- Lower the heat to medium, add the remaining oil and butter to the same skillet, then stir in the garlic and cook just until it smells like heaven, about a minute. Don't let it brown or it'll taste bitter.
- Add the citrus and wine:
- Toss in the lemon zest, lemon juice, white wine if using, and red pepper flakes, then let it simmer and reduce for two to three minutes. The sharpness will mellow into something round and bright.
- Reunite the shrimp:
- Slide the shrimp back into the skillet along with any juices that collected on the plate. Toss everything to coat.
- Toss the pasta:
- Add the drained spaghetti to the skillet and toss it all together, adding splashes of reserved pasta water until the sauce clings to every strand. This is where the magic happens.
- Season and serve:
- Taste and adjust with more salt or pepper if needed, then pull it off the heat. Sprinkle with parsley and Parmesan, and serve immediately with lemon wedges on the side.
Pin it I served this to a friend who swore she didn't like shrimp, and she scraped her plate clean without a word. Later she texted asking for the recipe, and I realized sometimes food changes minds more quietly than we expect. It's become my favorite kind of proof.
How to Choose the Best Shrimp
I used to grab whatever shrimp looked decent, but once I started asking questions at the counter, everything improved. Look for shrimp that smell like the ocean, not fishy or sharp. Frozen is often fresher than thawed because it's frozen right on the boat, so don't be afraid of the freezer section. If you can, choose wild-caught for better flavor and firmer texture.
Wine Pairing and Substitutions
A crisp Sauvignon Blanc or Pinot Grigio mirrors the lemon and doesn't fight the garlic. If you'd rather not cook with wine, chicken or vegetable broth does the job without the acidity, though you might want an extra squeeze of lemon at the end. I've also used the pasta water in place of wine when I've run out, and it still works because the starch helps everything cling.
Make It Your Own
This recipe is a frame, not a rule. I've stirred in baby spinach during the last minute of cooking when I needed something green, and I've halved cherry tomatoes and tossed them in with the shrimp for bursts of sweetness. Once I added a spoonful of capers because I had them open in the fridge, and the briny punch made it feel almost French.
- Swap spaghetti for linguine, angel hair, or even gluten-free pasta without changing a thing.
- Add a handful of arugula right before serving for peppery bite.
- If you love heat, double the red pepper flakes or add a thinly sliced Fresno chile.
Pin it This is the kind of recipe that makes you look like you know what you're doing, even on nights when you're winging it. Keep shrimp in the freezer and a lemon in the bowl, and you'll always have a way out of dinner panic.
Recipe Questions & Answers
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp just until they turn pink and opaque, about 1-2 minutes per side. Overcooked shrimp becomes tough. Remove them from the skillet as soon as they're done and return them at the end of cooking.
- → Can I make this without white wine?
Yes, the wine is optional. Substitute with chicken or vegetable broth for similar depth, or simply increase the lemon juice slightly for brightness. The sauce will be equally delicious.
- → What's the purpose of reserving pasta water?
Starchy pasta water helps emulsify the sauce, creating a silky coating that clings to the noodles. It also dilutes the sauce to the perfect consistency if needed.
- → How do I make this gluten-free?
Simply use certified gluten-free pasta instead of regular spaghetti. The rest of the ingredients are naturally gluten-free. Cook the pasta according to package instructions for best results.
- → Can I add vegetables to this dish?
Absolutely. Spinach, cherry tomatoes, or zucchini work wonderfully. Add tender greens at the end to wilt them, or sauté harder vegetables alongside the shrimp for better texture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon and garlic flavors beautifully. Their acidity balances the buttery sauce perfectly.