Lemon Shrimp Pasta (Printable)
Succulent shrimp and lemon-garlic sauce bring bright flavors to tender pasta in this quick, elegant dish.
# What You’ll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Seafood
03 - 1 lb large shrimp, peeled and deveined
→ Sauce
04 - 3 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 1/4 cup dry white wine or chicken/vegetable broth
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Finishing
11 - 2 tbsp chopped fresh parsley
12 - 1/3 cup grated Parmesan cheese (optional)
13 - Lemon wedges, for serving
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain.
02 - Pat shrimp dry 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. Add shrimp in a single layer and cook 1–2 minutes per side until opaque. Remove and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter. Sauté garlic for 1 minute until fragrant, avoiding browning.
05 - Add lemon zest, lemon juice, white wine or broth, and red pepper flakes. Simmer 2–3 minutes to reduce slightly.
06 - Return shrimp to skillet. Add drained pasta and toss, incorporating reserved pasta water as needed for a silky sauce. Season with salt and pepper to taste.
07 - Remove from heat. Toss with chopped parsley and Parmesan if using. Serve immediately with lemon wedges.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen when you barely spent thirty minutes.
- The shrimp stays tender and buttery while the pasta soaks up this tangy, garlicky sauce that's never heavy.
- You can make it any weeknight and feel like you're treating yourself to something special.
02 -
- Don't let your shrimp touch each other in the pan—they need space to actually sear instead of steam, and crowding them is the fastest way to end up with rubbery texture.
- Pasta water is your secret weapon for making the sauce coat beautifully instead of sitting separately, so always save some before you drain.
- The garlic has a narrow window between fragrant and burnt, so stay in the kitchen and keep an eye on it the whole time.
03 -
- Buy shrimp from a fishmonger if you can instead of the frozen section—they cook more evenly and taste brighter.
- Zest your lemon before you juice it, because once it's all squeezed out, you can't get the zest off anymore.