Lemon Garlic Shrimp Pasta

The smell of garlic hitting hot butter always makes me stop whatever I'm doing. One weeknight, I needed dinner fast and had shrimp thawing in the fridge and a lemon rolling around in the fruit bowl. Twenty minutes later, I was twirling pasta coated in this bright, garlicky sauce, wondering why I ever ordered takeout. It's become my go-to when I want something that tastes impressive but doesn't ask much of me.

I made this for my sister once when she came over stressed and hungry. She sat at the counter while I cooked, and by the time I plated it, she was already reaching for a fork. She said it tasted like vacation, which made me laugh, but I knew exactly what she meant. Sometimes a little lemon and butter can do that.

Ingredients

• Large shrimp, peeled and deveined: I buy them already cleaned to save time, and I always pat them dry with paper towels so they get a nice sear instead of steaming in the pan.
• Spaghetti: Any long pasta works, but spaghetti holds the sauce just right, and it cooks in the time it takes to prep everything else.
• Unsalted butter: This is where the richness comes from, and using unsalted lets you control the seasoning without it getting too salty.
• Extra-virgin olive oil: I use this with the butter to keep it from burning and to add a little fruity depth to the sauce.
• Garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the fat and fills the kitchen with the best smell.
• Lemon zest and juice: The zest gives you that floral brightness, and the juice adds the tang that cuts through the butter.
• Dry white wine: This is optional, but it adds a layer of acidity and complexity that makes the sauce taste more complete.
• Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy, though you can add more if you like heat.
• Salt and black pepper: Season the shrimp, the pasta water, and taste the sauce at the end, it makes all the difference.
• Fresh parsley: It's not just for looks, it adds a fresh, grassy note that balances the richness.
• Parmesan cheese: Totally optional, but a little grated on top adds a salty, nutty finish that I can't resist.
• Lemon wedges: I always serve these on the side so people can add an extra squeeze if they want more brightness.

Instructions

Boil the pasta:

Get a big pot of water boiling and salt it generously, it should taste like the sea. Cook the spaghetti until it still has a little bite, then save a mugful of that starchy water before you drain it.

Prep the shrimp:

While the pasta bubbles away, dry the shrimp really well with paper towels and season them lightly with salt and pepper. Wet shrimp won't brown, and you want that golden edge.

Sear the shrimp:

Heat a big skillet with a tablespoon each of oil and butter until it shimmers, then lay the shrimp in without crowding them. Let them sit for a minute or two per side until they curl and turn pink, then pull them out onto a plate.

Build the sauce:

Lower the heat a bit and add the rest of the oil and butter to the same pan. Toss in the garlic and stir it around until it smells amazing, about a minute, but don't let it brown.

Add the citrus and wine:

Stir in the lemon zest, juice, wine if you're using it, and red pepper flakes. Let it simmer and reduce for a couple of minutes so the flavors concentrate and the alcohol cooks off.

Return the shrimp:

Add the shrimp back in with any juices that collected on the plate. Toss them around so they soak up the sauce.

Toss the pasta:

Add the drained spaghetti right into the skillet and toss everything together with tongs. Splash in some of that reserved pasta water a little at a time until the sauce coats every strand and looks silky.

Taste and adjust:

Give it a taste and add more salt or pepper if it needs it. This is your chance to make it perfect.

Serve it up:

Pull the pan off the heat, shower it with parsley and Parmesan if you want, and plate it with lemon wedges on the side. Eat it while it's hot.

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There's something about twirling pasta with shrimp that feels celebratory, even on an ordinary Wednesday. I've served this to friends who didn't think they liked seafood, and they always go back for seconds. It's proof that simple ingredients, when treated right, can turn into something you crave.

Making It Your Own

I've added handfuls of baby spinach during the last toss, and it wilts right into the sauce without any extra effort. Cherry tomatoes are great too, just halve them and throw them in when you return the shrimp so they soften and burst a little. If you want it creamier, stir in a splash of heavy cream at the end, though I usually love it as is.

What to Serve With It

I like to keep sides simple since the pasta is already so flavorful. A crisp green salad with a lemony vinaigrette echoes the brightness, and some crusty bread for mopping up any sauce left in the bowl is always a good idea. A chilled white wine, something like Sauvignon Blanc, makes it feel like a real occasion.

Storing and Reheating

Leftovers keep in the fridge for a day or two, though the pasta soaks up the sauce as it sits. When I reheat it, I add a splash of water or broth to a skillet and warm it gently over medium heat, tossing until it loosens up again. The shrimp can get a little tougher if you microwave it, so the stovetop is your friend here.

• Store it in an airtight container and eat it within two days for the best texture.
• If you know you'll have leftovers, undercook the pasta slightly so it doesn't turn mushy when reheated.
• A squeeze of fresh lemon right before serving leftovers brings back some of that bright, just-made flavor.

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This dish has pulled me out of more dinner ruts than I can count. It's quick, it's bright, and it always makes me feel like I actually know what I'm doing in the kitchen.

Recipe FAQs

→ How do I prevent the shrimp from becoming rubbery?

Shrimp cook quickly—usually 1-2 minutes per side over medium-high heat. Once they turn pink and opaque, remove them immediately. Overcooking toughens the flesh. If needed, you can remove shrimp slightly early and let carryover heat finish them in the sauce.

→ Can I make this ahead or reheat it?

This dish is best served fresh, but you can prepare components in advance. Cook pasta and shrimp separately up to 4 hours ahead, then combine and warm gently before serving. Store leftovers refrigerated for up to 2 days. Reheat gently on low heat with a splash of water to restore the silky sauce.

→ What wine should I use if I include it?

A crisp, dry white wine works best—Sauvignon Blanc, Pinot Grigio, or Vermentino complement the lemon and garlic perfectly. Avoid overly oaky wines. The alcohol cooks off, leaving subtle depth. If omitting wine entirely, chicken or vegetable broth adds similar acidity and richness.

→ How do I achieve the silky sauce texture?

The key is reserved pasta water. This starchy liquid emulsifies with the butter and lemon juice, creating a glossy coating that clings to the noodles. Start with a small amount and add gradually until you reach desired consistency—the sauce should coat the pasta without pooling.

→ What are good substitutions for shrimp?

Scallops, white fish like halibut or cod, or even chicken breast work beautifully with this lemon garlic sauce. Adjust cooking times accordingly—scallops need 2-3 minutes, fish fillets 4-6 minutes, and chicken 6-8 minutes. The citrus-butter foundation pairs with any delicate protein.

→ Can I make this dairy-free?

Yes. Replace butter with additional extra-virgin olive oil and skip the Parmesan. The sauce will be lighter but still flavorful. To add richness without dairy, finish with a drizzle of quality olive oil and extra fresh herbs like basil or dill.