Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp sautéed in garlic and lemon paired with al dente spaghetti for a fresh, vibrant meal.

# 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 - Juice of 1 large lemon
11 - 2 tbsp unsalted butter

→ Finishing

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

# Steps:

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 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. Arrange shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. 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, stirring to release browned bits from the pan bottom.
06 - Add lemon juice and butter. Stir until butter melts and sauce is glossy.
07 - Return shrimp to skillet. Add drained pasta and toss well. Add reserved pasta water as needed to achieve desired consistency. Remove from heat, fold in parsley, and top with Parmesan. Serve with lemon wedges.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a favorite Italian restaurant
  • Perfect for those nights when you want something impressive without actually trying that hard
  • The leftovers, if they exist, reheat beautifully for lunch the next day
02 -
  • Overcooked rubbery shrimp will ruin this entire dish remove them from heat as soon as they turn pink
  • The pasta water is your secret weapon dont dump it until the very end
  • Lemon can vary in brightness taste your sauce before serving and adjust if needed
03 -
  • Keep your shrimp moving in the pan and resist the urge to crowd them too many at once drops the pan temperature
  • If your sauce breaks or looks greasy whisk in a teaspoon of pasta water at a time until it comes back together

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