Lemon Garlic Shrimp Pasta (Printable)

Zesty shrimp and garlic tossed with spaghetti for a light, flavorful meal enhanced by lemon and butter.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper

→ Pasta

04 - 12 oz spaghetti or linguine

→ Sauce & Aromatics

05 - 3 tbsp olive oil
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - 1/4 tsp crushed red pepper flakes
09 - 1/3 cup dry white wine or chicken broth
10 - 3 tbsp fresh lemon juice
11 - 2 tbsp unsalted butter

→ Finishing

12 - 1/4 cup fresh parsley, chopped
13 - 1/3 cup freshly grated Parmesan cheese
14 - Lemon wedges

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp dry with paper towels. Season evenly with salt and pepper.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
04 - Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic, lemon zest, and red pepper flakes for 1 minute until fragrant.
05 - Pour in wine or broth. Simmer 2-3 minutes, scraping up browned bits from the bottom.
06 - Add lemon juice and butter. Stir until butter melts completely.
07 - Return shrimp to skillet. Add drained pasta and toss well. Add reserved pasta water as needed for sauce consistency. Remove from heat. Stir in parsley, sprinkle with Parmesan, and serve with lemon wedges.

# Expert Tips:

01 -
  • The sauce clings perfectly to every strand, creating restaurant-style results without the fuss or fancy techniques
  • It strikes that elusive balance between light and satisfying, leaving everyone at the table happy but not weighed down
  • The entire dish comes together in the time it takes to boil water and cook pasta, making it genuine weeknight magic
02 -
  • Overcooked shrimp become rubbery and sad, so pull them from the heat the moment they turn pink throughout
  • The pasta water step is essential, as the starchy liquid helps create that silky, emulsified sauce that clings to every strand
  • Garlic burns faster than you expect, so keep the heat medium and watch closely like a hawk once it hits the pan
03 -
  • Room temperature shrimp cook more evenly and won't cool down your pan when they hit the heat
  • Grate your Parmesan fresh from a wedge instead of using pre-grated cheese, which melts differently and tastes noticeably better

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