Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in a vibrant lemon garlic butter sauce with perfectly cooked spaghetti for an elegant weeknight dinner.

# What You’ll Use:

→ 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 fresh chopped parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining and setting aside.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Arrange 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, approximately 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer for 2 to 3 minutes to allow flavors to meld and reduce slightly.
06 - Return cooked shrimp to the skillet along with any accumulated juices. Toss to coat thoroughly in the sauce.
07 - Add drained spaghetti to the skillet. Toss well, adding reserved pasta water gradually to achieve a silky sauce consistency. Season with additional salt and black pepper to taste.
08 - Remove from heat. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like something youd order at a cozy Italian restaurant but comes together in less time than delivery.
  • The lemon and garlic create a bright, punchy sauce that clings to every strand of pasta without feeling heavy.
  • Shrimp cook so fast that you can have dinner on the table in thirty minutes even on a weeknight.
  • It looks impressive enough for guests but requires no fancy techniques or hard to find ingredients.
02 -
  • Do not overcook the shrimp or they turn rubbery, pull them off the heat as soon as they turn opaque because they will continue cooking in the residual heat.
  • Reserve that pasta water before draining, I forgot once and had to add plain water which made the sauce watery instead of creamy.
  • Use a large enough skillet so everything can toss together easily, I tried this in a small pan once and ended up with pasta flying everywhere.
03 -
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic to unlock a deeper, smokier heat.
  • If your sauce seems too thin, let it simmer an extra minute or add a bit more pasta water and toss vigorously to emulsify everything into a creamy coating.
  • Zest the lemon directly over the skillet so those aromatic oils fall right into the sauce instead of being lost on the cutting board.
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