Lemon Shrimp Pasta (Printable)
A zesty, tangy blend of lemon, garlic, and shrimp with al dente spaghetti for an elegant meal.
# What You 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 (optional, substitute chicken or 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
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 to 2 minutes per side until opaque and just cooked. Remove and set aside.
04 - Reduce heat to medium. Add remaining olive oil and butter to skillet. Add garlic and cook for 1 minute until fragrant without browning.
05 - Stir in lemon zest, lemon juice, white wine or broth, and red pepper flakes. Simmer 2 to 3 minutes to slightly reduce.
06 - Return shrimp to skillet. Add drained pasta and toss, adding reserved pasta water as needed for a silky sauce. Season with salt and pepper to taste.
07 - Remove from heat. Toss with parsley and Parmesan cheese if using. Serve immediately with lemon wedges.
# Expert Tips:
01 -
- It comes together in 30 minutes flat, perfect for those nights when hunger hits and takeout feels wrong.
- The sauce is silky and bright without being heavy, so you don't feel weighed down after eating.
- Shrimp has this luxurious quality that makes an ordinary weeknight feel a little bit fancy.
02 -
- The shrimp sizes matter more than you'd think—if they're too small they'll disappear into the sauce, if they're too large they won't cook evenly, so stick with the large size.
- Cooking pasta to exactly al dente is everything because it continues absorbing sauce even after you've plated it, and overcooked pasta becomes mushy once mixed with this silky sauce.
- Don't crowd the shrimp in the pan or they steam instead of sear, which means they'll taste steamed instead of caramelized—work in batches if you need to.
03 -
- The pasta water is liquid gold—its starch is what binds everything into a silky sauce, so never skip reserving it.
- Adding a small pinch of sugar to the sauce if the lemon juice tastes too aggressive can help balance it, though good lemon shouldn't need this.
- Serve immediately on warm plates because shrimp toughens if it sits around getting reheated, and you want to capture that perfect moment.