Lemon Garlic Shrimp Pasta

The first time I made this pasta, I was rushing to get dinner on the table for friends who'd shown up unexpectedly. I threw together whatever I had in the fridge, and now they request it every single time they visit. Something about that bright lemon hitting warm garlic makes people lean in a little closer across the table.

Last summer my sister called me mid-cooking, slightly panicked about whether her shrimp were overcooked. We spent twenty minutes on the phone while she finished this dish, and when she texted me later that night, she said it was the best thing shed made in months. Now she calls it her panic pasta, which feels wrong because it tastes so calm and confident.

Ingredients

• Large shrimp: I keep bags of frozen shrimp in the freezer specifically for nights like this when I need something that feels special but cooks in minutes
• Kosher salt and black pepper: Season the shrimp generously before cooking under-seasoned seafood is my biggest kitchen regret
• Spaghetti or linguine: The long strands catch all that buttery lemon sauce in ways that short pasta just cant compete with
• Olive oil: Use a good one here since the flavor really shines through the simple sauce
• Fresh garlic: Dont even think about using the jarred stuff here fresh cloves melt into something sweet and aromatic
• Lemon zest and juice: Both are non negotiable the zest gives you that floral perfume while the juice provides the acid punch
• White wine or chicken broth: Either works but wine adds that little something that makes people ask what did you put in this
• Unsalted butter: This is what transforms the sauce from sharp lemon something into something luxurious and cohesive
• Fresh parsley: Adds a fresh green note and makes everything look restaurant worthy
• Parmesan cheese: The salty umami that bridges all the bright citrus and sweet garlic together

Instructions

Get your pasta water going first:

That salted boiling water needs to be ready before you start anything else the pasta and sauce finish at the same time

Season the shrimp while you wait:

Pat them completely dry with paper towels then give them a generous coating of salt and pepper

Sear the shrimp in hot oil:

Get your skillet ripping hot and cook them just until they turn pink about 1 to 2 minutes per side then remove them immediately

Build your flavor base:

Turn down the heat and let garlic lemon zest and red pepper flakes sizzle for about a minute until your kitchen smells incredible

Deglaze with wine or broth:

Pour in the liquid and let it bubble while you scrape up all those caramelized bits from the bottom of the pan

Create the emulsion:

Add lemon juice and butter swirling the pan until the butter melts and the sauce turns glossy and slightly thickened

Bring it all together:

Toss in the cooked pasta and reserved shrimp adding pasta water a splash at a time until everything is coated and silky

Finish with fresh touches:

Stir in parsley and Parmesan right before serving so the herbs stay bright and the cheese melts slightly

Save

My neighbor smelled the garlic from her driveway and knocked on my door with a bottle of wine just as I was plating. We ended up eating together on my back porch as the sun went down and she admitted shed been eating cereal for dinner all week. Sometimes simple food invites the best company.

Make It Your Own

Ive added handfuls of baby spinach at the end letting it wilt in the hot pasta and my vegetable resistant husband didnt even complain. Cherry tomatoes halved and thrown in with the garlic burst into little sweet pockets of juice. Once I added tiny cubes of mozzarella that melted through everything like little cream bombs.

Worth The Splurge

Good olive oil and fresh Parmesan make a bigger difference here than almost any other recipe. The first time I used aged Parmesan instead of the pre grated stuff I finally understood why people wax poetic about cheese. Same with the wine whatever you drink will end up in the sauce so pick something you actually like.

Serving It Up

A crisp white wine cuts through the richness perfectly and keeps the whole meal feeling light. I like a simple green salad with vinaigrette on the side something acidic to mirror the lemon in the pasta. Crusty bread for sopping up sauce is non negotiable in my house.

• Set out extra lemon wedges so everyone can adjust their own brightness
• Have freshly cracked pepper ready at the table some people really love that extra kick
• This pasta waits for no one serve it immediately while the sauce is still silky and hot

Save

Theres something about a dish that comes together in thirty minutes but makes people feel cared for and fed. This pasta has saved more weeknights and unexpected dinner guests than I can count.

Recipe Questions & Answers

→ How do you keep shrimp tender and juicy?

Cook shrimp quickly over medium-high heat until just pink to avoid toughness. Remove from heat promptly once done.

→ Can I substitute the white wine in this dish?

Yes, dry white wine can be replaced with chicken broth for a similar depth without alcohol.

→ What’s the best pasta to use here?

Spaghetti or linguine work best to hold the light lemon-garlic sauce and complement the shrimp texture.

→ How can I adjust the heat level?

Control the spice by adding or omitting crushed red pepper flakes according to your preference.

→ What sides pair well with this dish?

Light green salads, roasted vegetables, or crusty bread complement the fresh flavors and balance the meal.