Lemon Garlic Shrimp Pasta (Printable Version)

Succulent shrimp in a bright lemon garlic butter sauce, perfectly paired with spaghetti. A quick and elegant 30-minute meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti

→ Sauce

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

→ Garnish

12 - 2 tbsp 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 and drain pasta, setting 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, combine 1 tbsp olive oil and 1 tbsp butter. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in garlic and cook until fragrant, about 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer 2–3 minutes to allow flavors to blend and liquid 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 and toss thoroughly, adding reserved pasta water gradually 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 if desired. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like a restaurant splurge but uses ingredients you probably already have.
  • The lemon cuts through richness in a way that makes you want another bite immediately.
  • Cleanup is shockingly simple for something this flavorful.
  • It works as a weeknight dinner or something to serve when you want to impress without stress.
02 -
  • If you skip reserving pasta water, the sauce will feel oily and separate instead of creamy and cohesive.
  • Overcooking shrimp by even a minute turns them rubbery, so pull them the moment they turn opaque.
  • Adding garlic to a screaming hot pan will burn it in seconds and ruin the whole dish.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the butter.
  • Toss the pasta in the skillet off the heat for thirty seconds before serving; it absorbs more flavor that way.
  • Undercook the pasta by a full minute because it continues cooking in the sauce and you want it to have a little chew left.
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