Lemon Garlic Shrimp Pasta

I remember the first time I made this dish on a Tuesday night when my partner surprised me by saying friends were coming over in an hour. I had shrimp in the freezer, lemons on the counter, and suddenly this simple combination became the most elegant dinner I'd ever pulled together in that short window. It was the moment I realized that sometimes the best meals aren't about complicated techniques but about knowing how to let a few quality ingredients shine together.

That evening with the unexpected guests, I watched their faces light up when they tasted it. There's something magical about the moment someone takes that first bite and you see them pause, really tasting the lemony brightness and tender shrimp. That's when I knew this recipe had become something I'd make again and again.

Ingredients

• 340 g spaghetti or linguine: The thin strands catch the sauce beautifully, much better than thicker pastas that can overpower the delicate shrimp
• 1 tablespoon salt for pasta water: This is your only chance to season the pasta itself, so don't skip it or hold back
• 450 g large shrimp, peeled and deveined: Large shrimp stay tender and don't disappear into the sauce like smaller ones do
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: Season the shrimp before cooking to let the flavors develop
• 3 tablespoons unsalted butter: The richness here balances the acidity of the lemon perfectly
• 2 tablespoons olive oil: It keeps the butter from burning at higher heat
• 5 garlic cloves, minced: Fresh garlic, not powder or jars, makes all the difference in this simple sauce
• 1/4 teaspoon crushed red pepper flakes: Just a whisper of heat if you like it, completely optional but it adds dimension
• Zest of 1 lemon: Don't skip this—it brings citrus oil flavor that juice alone can't deliver
• 60 ml freshly squeezed lemon juice: Fresh is really worth the effort here, bottled juice tastes flat by comparison
• 60 ml dry white wine or chicken broth: The wine adds a subtle elegance, but broth works beautifully if that's what you have
• 2 tablespoons chopped fresh parsley: Added at the end for brightness and a fresh herb note
• Freshly grated Parmesan cheese and lemon wedges for serving: These are the finishing touches that feel generous

Instructions

Get everything ready:

Fill a large pot with water, add a generous tablespoon of salt, and bring it to a rolling boil. You want the water to taste like the sea, not a swimming pool, but definitely seasoned. While you're waiting for that, pat your shrimp completely dry with paper towels—this is the secret to getting them to brown properly instead of steaming. Season them with salt and pepper and let them sit on the counter.

The part where magic happens with aromatics:

Heat the butter and olive oil together in your largest skillet over medium heat. You want them just melted and shimmering, not bubbling aggressively. Add your minced garlic and those red pepper flakes if you're using them. Listen for the gentle sizzle—that's when you know the heat is right. Let it cook for about a minute, and your whole kitchen will smell incredible. Watch carefully that the garlic doesn't turn brown, because brown garlic tastes bitter and you've come too far.

Searing the shrimp to pink perfection:

Lay the shrimp in a single layer in that garlic-scented oil—hear that sizzle? That's exactly what you want. Don't move them around, let them sit for a minute to a minute and a half, then flip each one. They'll go from translucent to opaque, turning that beautiful coral pink. Once they're cooked through, slide them onto a clean plate. This only takes about three minutes total, and overcooked shrimp becomes rubbery, so stay present.

Building the sauce with brightness:

In that same skillet with all the flavorful browned bits clinging to the bottom, add your lemon zest, lemon juice, and white wine. You'll see it bubble up—that's perfect. Use a wooden spoon to gently scrape the bottom of the pan, coaxing all that golden flavor into the sauce. Let it simmer gently for a couple of minutes. The sauce should smell so bright and alive.

Bringing it all together:

By now your pasta should be done. Drain it, remembering to save that starchy cooking water—it's liquid gold for adjusting your sauce. Pour the hot pasta into the skillet with the lemon sauce and toss everything together gently. If it looks too thick or dry, splash in some of that reserved pasta water a little at a time until it looks glossy and coats the pasta. This usually takes just a splash or two. Now add your shrimp back in with the chopped parsley, toss everything one final gentle time, and taste it. This is when you adjust salt and pepper to your liking.

The moment of serving:

Transfer everything to a serving dish or right into bowls while it's still hot and steaming. Finish each bowl with a generous handful of freshly grated Parmesan if you like, and set a lemon wedge on the rim. Serve immediately while it's at that perfect temperature where the flavors are brightest.

Save

This is the dish I make when I want to feel like I've created something restaurant-worthy in my own kitchen. There's something about the combination of tender shrimp, bright lemon, and that silky sauce that makes ordinary Tuesday nights feel like celebrations. It's become my go-to proof that you don't need hours in the kitchen to make food that feels like love.

Keeping It Fresh

The beauty of this dish is that each component is best enjoyed fresh and hot, but you can absolutely prep ahead. Mince your garlic, zest and juice your lemon, and peel your shrimp all in the morning if you need to. Keep them in separate containers in the fridge so you can move quickly when dinner time arrives. The entire cooking process is genuinely just 15 minutes once the water boils, so even on busy nights it's completely doable.

When You're Missing Something

This recipe is forgiving in the best ways. Don't have white wine? Chicken broth works beautifully and actually lets the shrimp and lemon shine through even more clearly. Out of fresh parsley? Fresh basil or even fresh dill would be lovely. Can't find large shrimp? Medium works fine, just watch them closely so they don't overcook. The core magic of this dish is lemon, garlic, and shrimp, and those three things are what really matter.

Serving Ideas That Clicked

I've learned that this dish plays well with others, and thinking about what goes alongside it makes the meal feel complete. A simple green salad with a light vinaigrette cuts through the richness beautifully. Garlic bread for soaking up the last drops of sauce is never a mistake. And the wine you cook with is the wine you should drink—a crisp Pinot Grigio or Sauvignon Blanc stays bright against the lemon and doesn't compete with the delicate shrimp.

• For cherry tomatoes or baby spinach, toss them in during the last minute of tossing so they stay fresh and don't wilt completely into oblivion
• Gluten free pasta works perfectly if anyone at your table needs it, and the sauce is naturally dairy free if you use olive oil instead of butter
• This is the kind of dish that actually gets better with practice—by the third time you make it, you'll have your own little rhythms and know exactly how much lemon juice feels right to you

Save

This recipe has become my answer to the question of what to make when I want to feel confident and creative in the kitchen without spending hours there. Every time I make it, I'm grateful for how something so simple and straightforward can taste this good.

Recipe FAQs

→ What pasta works best for this dish?

Long, thin pasta like spaghetti or linguine holds the sauce well and pairs beautifully with shrimp and lemon flavors.

→ Can I substitute the shrimp with other seafood?

Yes, scallops or firm fish chunks can be cooked similarly to maintain the dish’s bright and savory balance.

→ How do I prevent garlic from burning while sautéing?

Sauté garlic on medium heat just until fragrant—about one minute—to avoid bitterness and maintain a mellow aroma.

→ Is white wine necessary in the sauce?

White wine adds depth, but chicken broth is a great alternative that keeps the sauce flavorful and light.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually to thin the sauce and help it cling smoothly to the pasta and shrimp.