Lemon Garlic Shrimp Pasta (Printable)

Bright lemon and garlic sauce complements tender shrimp and pasta for a flavorful, easy-to-make dish.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 5 garlic cloves, minced
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Zest of 1 lemon
11 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tablespoons chopped fresh parsley

→ Garnish

14 - Freshly grated Parmesan cheese (optional)
15 - Lemon wedges

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season with salt and black pepper.
03 - Heat butter and olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté about 1 minute until fragrant without browning.
04 - Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and opaque, then transfer to a plate.
05 - Add lemon zest, lemon juice, and white wine or chicken broth to skillet. Simmer 2 minutes, scraping browned bits from pan.
06 - Return pasta to skillet and toss to coat. Add reserved pasta water if sauce is too thick.
07 - Add shrimp and parsley; toss gently. Adjust seasoning as needed.
08 - Plate immediately, garnishing with Parmesan cheese and lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in just 30 minutes but tastes like you spent the evening cooking
  • The bright lemon and garlic combination somehow feels both comforting and special
  • It's the kind of meal that impresses guests without making you feel stressed in the kitchen
02 -
  • Pat your shrimp completely dry before cooking—moisture is the enemy of that beautiful golden sear
  • Don't overcook the shrimp, it only takes about 3 minutes total or they'll turn into little rubber balls
  • Fresh lemon juice versus bottled makes a real difference in the final brightness of this dish
  • Reserving pasta water is essential—that starchy liquid is what brings the whole sauce together and makes it cling to the noodles
03 -
  • Temperature matters more than you think—start with medium heat for the garlic and oil so you get flavor without burning, then let the shrimp sear properly in that hot skillet
  • The difference between rubbery shrimp and perfectly tender shrimp is honestly just 30 seconds, so stay in the kitchen and watch them cook
  • Making this for guests? Cook everything except toss the pasta together right before they sit down, it only adds two minutes but ensures they get it at absolute peak temperature

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