Pin it There was a Tuesday night when I had nothing planned and a pound of shrimp thawing on the counter. I pulled out a lemon, found some garlic in the basket, and decided to just cook without overthinking it. The butter hit the pan, the garlic started to sizzle, and suddenly my kitchen smelled like a coastal bistro. That improvised dinner turned into something I make at least twice a month now, because sometimes the best recipes are the ones that feel effortless.
I served this to my sister once when she dropped by unannounced, and she stood at the stove with a fork, eating straight from the skillet before I could even plate it. She kept asking what I did differently, convinced there was some secret technique. There wasnt. It was just butter, lemon, and the kind of hunger that makes everything taste better. Now she texts me every few weeks asking if Im making the shrimp pasta again.
Ingredients
- Large shrimp, peeled and deveined: Go for the bigger ones if you can, they stay juicy and dont overcook as easily, plus they feel more luxurious in every bite.
- Spaghetti: The long strands twirl perfectly with the shrimp and sauce, but any pasta shape you love will work just fine.
- Unsalted butter: This is what makes the sauce rich and silky, and using unsalted lets you control the seasoning without it getting too salty.
- Extra-virgin olive oil: It adds a fruity depth and keeps the butter from burning when you sear the shrimp.
- Garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the butter and fills your kitchen with that irresistible aroma.
- Lemon zest and juice: The zest brings brightness without acidity, and the juice cuts through the richness, making every bite feel clean and vibrant.
- Dry white wine: Optional but worth it, it adds a subtle complexity and helps deglaze all those flavorful bits stuck to the pan.
- Crushed red pepper flakes: Just a pinch brings warmth without heat, but add more if you like a little kick.
- Salt and black pepper: Season at every stage, it builds layers of flavor instead of trying to fix it all at the end.
- Fresh parsley: It adds a pop of color and a hint of freshness that makes the whole dish feel complete.
- Parmesan cheese: Totally optional, but a little grated cheese never hurt anyone, especially if you love that salty, nutty finish.
Instructions
- Boil the pasta:
- Get a big pot of water boiling with enough salt that it tastes like the sea, then cook your spaghetti until its just tender with a little bite left. Scoop out half a cup of that starchy pasta water before you drain it, youll need it later to make the sauce cling.
- Prep the shrimp:
- Pat them completely dry with paper towels so they sear instead of steam, then season lightly with salt and pepper. Dry shrimp get that beautiful golden edge that makes all the difference.
- Sear the shrimp:
- Heat your skillet until its good and hot, add a little oil and butter, then lay the shrimp in without crowding them. Let them sit for a minute or two on each side until theyre pink and just cooked through, then pull them out before they get rubbery.
- Build the sauce:
- Lower the heat and add the rest of your butter and oil, then toss in the garlic and let it sizzle until it smells amazing. Pour in the lemon zest, juice, wine if youre using it, and those red pepper flakes, then let it all simmer and reduce into something glossy and fragrant.
- Bring it together:
- Slide the shrimp back into the pan with any juices theyve released, then add your drained pasta and toss everything together. Splash in that reserved pasta water a little at a time until the sauce coats every strand like silk.
- Finish and serve:
- Taste it and adjust the salt and pepper, then pull it off the heat and shower it with fresh parsley and Parmesan if you want. Serve it right away with lemon wedges on the side for anyone who wants an extra squeeze of brightness.
Pin it One night I made this for a friend who swore she didnt like shrimp. She ate two full plates and then asked for the recipe. Turns out she just hadnt had shrimp cooked right, tender and buttery instead of tough and flavorless. We sat at my tiny kitchen table with the windows open, twirling pasta and laughing about all the foods we thought we hated until we tasted them done well. Its funny how a simple dish can change someones mind like that.
Choosing Your Shrimp
I always go for the larger shrimp, the ones labeled jumbo or extra-large, because they stay juicy even if you accidentally leave them on the heat a few seconds too long. Frozen shrimp are totally fine and often fresher than the thawed ones at the counter, just make sure theyre peeled and deveined to save yourself the hassle. If you can find wild-caught, they tend to have better flavor and a firmer texture, but honestly, any good quality shrimp will work beautifully here. The real trick is to thaw them gently in the fridge overnight or under cold running water, never in the microwave unless you want rubbery little pucks. Once theyre thawed, give them a quick rinse and pat them bone dry, that step alone will transform how they cook.
Getting the Sauce Just Right
The first time I made this, I didnt save any pasta water and the sauce just sat there on the bottom of the pan, refusing to cling. Now I always grab a mugful before draining, and it makes everything come together like magic. That starchy water emulsifies with the butter and oil, turning what could be a greasy puddle into a glossy, cohesive sauce that hugs every strand of pasta. Start with just a few splashes and add more as you toss, you want it silky but not soupy. If youre skipping the wine, a little extra pasta water and a squeeze of lemon will give you that same bright, balanced flavor. Dont be afraid to taste as you go, this is one of those dishes that rewards a little tinkering.
Making It Your Own
This recipe is forgiving enough to handle whatever you have on hand or whatever sounds good in the moment. Sometimes I toss in a handful of cherry tomatoes that blister and burst in the pan, adding little pockets of sweetness. Other times Ill wilt some baby spinach right into the sauce for color and a bit of earthiness. If youre feeling indulgent, a splash of heavy cream turns it into something richer and more luxurious, almost like a lighter alfredo.
- Swap spaghetti for linguine, angel hair, or even penne if thats what you have.
- Add vegetables like asparagus, zucchini, or roasted red peppers for extra texture and nutrition.
- Finish with a drizzle of good olive oil and a sprinkle of lemon zest right before serving for an extra layer of flavor.
Pin it This dish has become my go to when I want something that feels special without any fuss. I hope it lands on your table on one of those nights when you need something bright, satisfying, and just a little bit indulgent.
Recipe FAQ
- → How do I prevent the shrimp from becoming rubbery?
Pat the shrimp completely dry before cooking to help them develop a golden crust. Cook them for only 1–2 minutes per side over medium-high heat until just pink and opaque. Overcooked shrimp become tough and lose their tender texture. Remove them from the skillet immediately once cooked.
- → Can I make this dish ahead of time?
Prepare the shrimp and sauce components in advance, but cook the pasta and assemble the dish just before serving for the best texture and flavor. The sauce can be made up to 2 hours ahead and gently reheated, but the pasta is best served fresh.
- → What can I substitute for white wine?
If you don't have white wine on hand, use chicken or vegetable broth for a similar depth of flavor. You can also omit it entirely and increase the lemon juice slightly for a more acidic sauce, or use a splash of apple cider vinegar for brightness.
- → How do I make the sauce creamy without cream?
The emulsification of butter, olive oil, and pasta water creates a naturally silky sauce. The starch from the reserved pasta water helps bind the fat and creates a luxurious coating. Toss gently and add pasta water gradually to achieve your desired consistency.
- → Is this suitable for dietary restrictions?
Yes, use gluten-free pasta for a gluten-free version. For dairy-free, substitute butter with additional olive oil and omit the Parmesan cheese. This dish is naturally pescatarian and can be made vegan by using plant-based butter and nutritional yeast as garnish.
- → What size shrimp should I use?
Large shrimp (21–25 count per pound) work best for this dish as they cook evenly and are less likely to become overcooked. Jumbo shrimp can be halved lengthwise for more uniform cooking and better sauce distribution throughout the pasta.