Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp in a vibrant lemon garlic butter sauce perfectly tossed with spaghetti. A simple yet elegant Italian-American classic.

# 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
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
14 - Lemon wedges for serving

# How To Make It:

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 - Pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and cook until fragrant, about 1 minute.
05 - Add lemon zest, lemon juice, white wine, 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.
07 - Add drained spaghetti to the skillet and toss well, adding reserved pasta water gradually to create a silky sauce. Season to taste with additional salt and black pepper.
08 - Remove from heat. Sprinkle with chopped parsley and Parmesan cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have in your fridge.
  • The whole thing comes together in less time than it takes to decide on takeout.
  • The lemon and garlic sauce clings to every strand of pasta in the most satisfying way.
  • Shrimp cook so fast theres almost no way to mess this up even on a busy weeknight.
02 -
  • Dont skip drying the shrimp, wet shrimp steam instead of sear and you lose that golden crust.
  • Reserve pasta water before you drain, its your secret weapon for a sauce that actually sticks.
  • Pull the shrimp out as soon as theyre pink, they keep cooking in the residual heat and overcooked shrimp turn rubbery fast.
  • Add the garlic after you lower the heat, high heat burns it in seconds and bitter garlic ruins everything.
03 -
  • Use a large skillet so the shrimp have room to sear properly without steaming on top of each other.
  • Zest your lemon before you juice it, its nearly impossible to zest a juiced lemon and youll wish you did it first.
  • Toss the pasta in the skillet instead of just dumping sauce on top, it coats every piece evenly and tastes so much better.
  • Serve this immediately while its hot, the butter sauce can separate and get greasy if it sits too long.
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