Lemon Garlic Shrimp Pasta

Weeknight dinner rescue arrived in the form of this bright, garlicky pasta during a particularly exhausting Wednesday when takeout felt like the only option. The way the lemon cuts through the rich butter while garlic perfumes every strand of pasta somehow makes the whole week feel lighter. I've since made this more times than I can count, always amazed that something so restaurant-worthy comes together in thirty minutes flat.

My sister-in-law asked for this recipe three times after I first served it at a casual Sunday supper, and now it's become her go-to for impressing dinner guests without actually trying. The way people go silent when that first garlicky, lemony forkful hits their tongues tells you everything about why this works so beautifully.

Ingredients

• Large shrimp: Fresh or thawed frozen work perfectly here, but pat them completely dry before seasoning or they'll steam instead of sear
• Kosher salt and black pepper: Simple seasoning that lets the sweet shrimp flavor shine through without competing with the garlic and lemon
• Spaghetti or linguine: Long strands catch the light sauce beautifully, though any pasta shape will work in a pinch
• Olive oil: Use a decent quality oil since it's one of the main flavor components alongside the garlic
• Garlic cloves: Freshly minced garlic is non-negotiable here, jarred stuff turns bitter and ruins the delicate balance
• Lemon zest and juice: Both parts matter, the zest gives aromatic brightness while the juice provides the acidic punch
• White wine or broth: Dry white wine adds subtle complexity, but broth keeps it family-friendly if that's a concern
• Unsalted butter: Creates that silky, emulsified sauce that makes restaurant pasta so irresistible
• Fresh parsley and Parmesan: The parsley adds fresh color and the Parmesan brings a salty, nutty finish that ties everything together

Instructions

Get the pasta water going first:

Bring a large pot of generously salted water to a boil, then cook the pasta until just al dente, remembering that reserved pasta water is liquid gold for sauce consistency

Season the shrimp while water heats:

Pat the shrimp completely dry with paper towels, then sprinkle with salt and pepper, letting them sit while you prep everything else

Sear the shrimp properly:

Heat two tablespoons olive oil in a large skillet over medium-high heat, add shrimp in a single layer without crowding, and cook for just one to two minutes per side until pink and opaque

Build the aromatic base:

Reduce heat to medium, add the remaining olive oil along with garlic, lemon zest, and red pepper flakes, cooking for about one minute until fragrant but not browned

Create the sauce:

Pour in the wine or broth and let it bubble for two to three minutes while scraping up any browned bits, then stir in the lemon juice and butter until melted

Bring it all together:

Return the shrimp to the skillet, add the drained pasta, and toss everything together while adding splashes of that precious pasta water until the sauce coats each strand

Finish with flourish:

Remove from heat, stir in the parsley, sprinkle generously with Parmesan, and serve immediately with extra lemon wedges on the side

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This pasta has become my default answer to practically every question about what to cook when company's coming and I want something impressive without the stress. Last summer, we ate it on the back porch while fireflies started blinking in the yard, and my friend announced it was the best thing she'd eaten all year.

Wine Pairing Magic

A crisp Pinot Grigio or Sauvignon Blanc mirrors the citrus notes while cutting through the butter, though honestly any dry white wine you enjoy drinking will work beautifully. I've served this with everything from bargain bottles to surprisingly good grocery store finds, and the dish somehow makes everything taste intentional and thoughtful.

Make It Your Own

Cherry tomatoes add sweet bursts of acidity when tossed in during the last minute of cooking, and baby spinach wilts beautifully into the sauce for extra color and nutrition. I've also added arugula at the very end for a peppery bite that cuts through the richness, and once I threw in some asparagus pieces during pasta cooking time for a one-pot spring version.

Serving Suggestions

A simple green salad with vinaigrette balances the richness perfectly, though honestly this pasta stands alone as a complete meal. Crusty bread for soaking up extra sauce is never a bad idea, and a light white wine makes everything feel like a proper Italian dinner party.

• Set out extra lemon wedges so everyone can adjust brightness to their taste
• Keep extra Parmesan at the table because this is one of those dishes that benefits from more
• The pasta continues absorbing sauce as it sits, so serve immediately while that texture is perfect

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There's something deeply satisfying about a recipe that delivers such bright, bold flavors with such humble ingredients and minimal effort. This pasta has saved more weeknights than I can count and somehow still feels special enough for Sunday supper.

Recipe FAQs

→ How do I keep the shrimp tender and juicy?

Cook the shrimp quickly over medium-high heat until just pink to avoid overcooking, which keeps them tender and juicy.

→ Can I substitute the pasta type?

Yes, linguine or any long pasta works well. Gluten-free pasta can also be used to accommodate dietary needs.

→ What is the best way to incorporate lemon flavor?

Use both fresh lemon juice and zest in the sauce to achieve vibrant citrus notes without overpowering the dish.

→ How can I adjust the sauce thickness?

Reserve some pasta cooking water to add gradually, loosening the sauce to your preferred consistency.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the lemon and garlic flavors nicely.