Lemon Garlic Shrimp Pasta

My neighbor knocked on my door one evening holding a bag of shrimp from the seafood market, insisting I had to try them before they closed for the season. I had nothing planned and a box of spaghetti in the pantry, so I threw together what became this lemon garlic shrimp pasta. The kitchen smelled like butter and citrus within minutes, and we ended up eating straight from the skillet, twirling forks and laughing about how the simplest nights always turn out best. That spontaneous dinner taught me that sometimes the most memorable meals come from saying yes to whatever shows up at your door.

I made this for my family on a warm spring evening when we needed something light but satisfying. My youngest kept sneaking shrimp off the serving platter before I even brought it to the table, and my partner declared it restaurant quality after the first bite. We sat outside with the windows open, and the smell of garlic and lemon drifted through the neighborhood. One of the neighbors texted asking what I was cooking because it smelled so good. That night, this dish became our unofficial start of spring tradition.

Ingredients

• Large shrimp (450 g): I always buy them already peeled and deveined to save time, and I pat them completely dry so they get a nice sear instead of steaming in the pan.
• Spaghetti (340 g): Regular spaghetti works beautifully here, but I have used linguine or even bucatini when thats what I had on hand, and the sauce clings just as nicely.
• Unsalted butter (60 g): Using unsalted lets you control the seasoning, and it creates that silky, rich base that makes the sauce feel indulgent.
• Extra virgin olive oil (2 tbsp): I combine this with butter to prevent burning and add a fruity depth that balances the richness.
• Garlic cloves (4, minced): Fresh garlic is essential here, the jarred stuff just does not have that punchy, aromatic quality you need for this sauce.
• Lemon zest and juice (1 large lemon): Zest first before juicing, and do not skip the zest because it adds a floral brightness that juice alone cannot provide.
• Dry white wine (60 ml, optional): I usually add it for a little acidity and complexity, but chicken broth works if you prefer to skip the wine.
• Crushed red pepper flakes (1/4 tsp): Just a pinch adds warmth without making it spicy, though I sometimes add more if I am in the mood for heat.
• Salt and black pepper: Season at every stage, tasting as you go, because properly seasoned shrimp and pasta make all the difference.
• Fresh parsley (2 tbsp, chopped): The fresh green flavor cuts through the richness and makes the whole dish feel brighter and more vibrant.
• Parmesan cheese (optional): I know cheese with seafood is debated, but a light sprinkle adds a salty, nutty finish that I personally love.
• Lemon wedges: Serving these on the side lets everyone add an extra squeeze of brightness to their plate.

Instructions

Boil the pasta:

Bring a large pot of heavily salted water to a rolling boil, then cook the spaghetti until al dente, which usually takes about a minute less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water because it will help the sauce cling beautifully later.

Prep the shrimp:

While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear instead of steam, giving you that golden edge that makes each bite satisfying.

Sear the shrimp:

Heat a large skillet over medium high heat with a tablespoon each of olive oil and butter until shimmering. Add the shrimp in a single layer, letting them cook untouched for about a minute per side until they turn pink and just opaque, then transfer them to a plate.

Build the sauce base:

Lower the heat to medium and add the remaining oil and butter to the same skillet, letting all those flavorful bits from the shrimp melt into the fat. Stir in the minced garlic and cook just until it smells incredible, about a minute, watching closely so it does not burn.

Add the brightness:

Pour in the lemon zest, lemon juice, white wine, and red pepper flakes, scraping up any browned bits stuck to the pan. Let the mixture simmer for two to three minutes until it reduces slightly and the alcohol cooks off, leaving behind a tangy, aromatic base.

Return the shrimp:

Slide the cooked shrimp back into the skillet along with any juices that collected on the plate. Toss everything together so the shrimp get coated in that garlicky, lemony goodness.

Toss with pasta:

Add the drained spaghetti directly into the skillet and toss everything together with tongs, adding splashes of reserved pasta water as needed to loosen the sauce. The starch in that water helps create a silky coating that clings to every strand instead of pooling at the bottom of the bowl.

Season and finish:

Taste and adjust with more salt and black pepper if needed, then remove the skillet from the heat. Sprinkle generously with fresh parsley and a handful of Parmesan if you like, then serve immediately with lemon wedges on the side for squeezing.

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The first time I served this at a dinner party, one of my friends scraped her plate clean and asked if she could take the leftovers home. There were no leftovers, but her enthusiasm made me realize this dish had earned a permanent spot in my rotation. Now whenever someone asks what I am good at making, this is the recipe I point to because it never fails to make people happy. It is proof that you do not need complicated techniques or exotic ingredients to create something that feels special and tastes unforgettable.

Making It Your Own

I have added handfuls of baby spinach during the last minute of cooking when I wanted something green on the plate, and the leaves wilt perfectly into the warm pasta. Cherry tomatoes, halved and tossed in with the shrimp, burst and add little pockets of sweetness that contrast beautifully with the lemon. If I am feeling indulgent, I have stirred in a spoonful of cream at the end for a richer, more luxurious sauce. Some nights I add capers for a briny punch, or swap the parsley for fresh basil when my garden is overflowing in summer.

Pairing and Serving

This pasta feels light enough that I usually serve it with just a simple arugula salad dressed with olive oil and lemon, letting the pasta be the star. A crisp white wine like Sauvignon Blanc or Pinot Grigio echoes the citrus notes and refreshes your palate between bites. I have also served it with warm, crusty bread for soaking up every drop of that garlicky butter sauce, which my family insists is the best part. On nights when I want it to feel more like a celebration, I add a chilled glass of Prosecco and suddenly it is a feast.

Storage and Reheating

Leftovers keep in the fridge for up to two days, though I will admit the shrimp are best enjoyed fresh since they can get a little tough when reheated. If I do have extra, I reheat it gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring constantly so nothing dries out. Sometimes I chop up the leftover shrimp and pasta and turn it into a cold pasta salad the next day with extra lemon juice and olive oil, which gives it a completely different but equally delicious second life.

• Store in an airtight container and eat within two days for the best texture.
• Reheat gently on the stovetop rather than the microwave to avoid rubbery shrimp.
• Add a squeeze of fresh lemon juice just before serving leftovers to brighten up the flavors again.

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This lemon garlic shrimp pasta has become my answer to busy weeknights, last minute guests, and those evenings when I just want something that tastes like I tried without actually having to try too hard. I hope it becomes one of those recipes you reach for again and again, the kind that feels like a little celebration every time it lands on your table.

Recipe Questions & Answers

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well. Thaw them completely and pat dry thoroughly before cooking to ensure even searing and better texture.

→ What pasta shapes work best besides spaghetti?

Linguine, fettuccine, or bucatini are excellent alternatives. Avoid thick pastas like rigatoni, as they don't absorb the delicate sauce as well.

→ Can I make this dish ahead of time?

This dish is best served immediately after cooking. However, you can prep ingredients in advance—cook pasta separately and reheat gently with the sauce just before serving.

→ How do I prevent rubbery shrimp?

Cook shrimp just until it turns pink and opaque, about 1-2 minutes per side. Overcooked shrimp becomes tough. Remove it to a plate immediately after initial cooking.

→ What wine pairs well with this meal?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon flavors beautifully and balance the richness of the butter sauce.

→ Is there a way to make this dairy-free?

Replace butter with extra-virgin olive oil and omit Parmesan cheese. The sauce will remain flavorful thanks to the lemon, garlic, and quality oil.