Lemon Garlic Shrimp Pasta

The first time I made this dish, I was running late for a dinner party and threw everything together in a panic. My friends ended up hovering around the stove, asking when it would be ready because the garlic and lemon smelled so incredible. Now it's become my go-to when I want something that feels fancy but comes together in the time it takes to boil water.

Last summer, my sister came over after a rough week at work. I made this pasta and we sat at the counter, eating straight from the skillet and talking until midnight. She texted me the next day saying it was exactly what she needed, and now she requests it every time she visits.

Ingredients

• 340 g linguine or spaghetti: Long pasta strands catch the sauce beautifully and twirl perfectly on your fork
• Salt for pasta water: Generously salt your water like the sea it's the only chance to season the pasta itself
• 450 g large shrimp: Peeled and deveined saves precious prep time
• 1/2 tsp kosher salt: Seasons the shrimp without overwhelming delicate flavors
• 1/4 tsp black pepper: Freshly cracked adds the best aroma
• 1/4 tsp red pepper flakes: Optional but adds lovely warmth that balances bright lemon
• 3 tbsp unsalted butter: Creates richness and helps form a silky sauce
• 2 tbsp olive oil: Prevents butter from burning and adds depth
• 4 cloves garlic: Finely minced so it melts into the sauce
• Zest of 1 lemon: Use a microplane or zester to avoid bitter white pith
• Juice of 1 large lemon: About 3 tablespoons of fresh squeezed juice
• 60 ml dry white wine or chicken broth: Deglazes the pan and adds complexity
• 2 tbsp chopped fresh parsley: Brings color and fresh herbal brightness
• Extra lemon wedges: For serving, letting guests add extra brightness
• Freshly grated Parmesan cheese: Optional but adds salty umami richness

Instructions

Boil the pasta:

Bring a large pot of salted water to boil and cook pasta until al dente then reserve 120 ml pasta water before draining.

Season the shrimp:

Pat shrimp completely dry then toss with salt pepper and red pepper flakes until evenly coated.

Sear the shrimp:

Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium high heat then cook shrimp 1 to 2 minutes per side until pink.

Build the sauce base:

Reduce heat to medium add remaining butter and oil then sauté garlic for 30 seconds until fragrant.

Add the brightness:

Stir in lemon zest lemon juice and wine then simmer 2 minutes while scraping up browned bits.

Combine everything:

Return shrimp to skillet add pasta and toss well adding pasta water gradually until sauce coats each strand.

Finish and serve:

Stir in parsley taste for seasoning then serve immediately with lemon wedges and Parmesan.

Save

My husband used to claim he didn't like seafood until I made this dish. Now he requests it at least twice a month and actually helps with the prep work, which says a lot considering his usual kitchen involvement is asking when dinner will be ready.

Making It Your Own

I've discovered this recipe adapts beautifully to whatever you have on hand. Sometimes I add cherry tomatoes that burst in the hot sauce or toss in baby spinach at the end for extra color. The key is keeping that bright lemon garlic foundation intact.

Perfect Pairings

A crisp white wine cuts through the richness beautifully. I love serving this with a simple arugula salad dressed in olive oil and lemon to mirror the pasta's flavors. Garlic bread feels like overkill here but roasted asparagus or green beans complement it perfectly.

Timing Is Everything

The real secret to this recipe is having everything prepped before you start cooking. Mince your garlic zest your lemon juice your lemon and measure your wine. Once you turn on the stove everything moves fast and there's no time to hunt for ingredients.

• Set all ingredients near the stove before you begin
• Warm your serving bowls in the oven while you cook
• Have the pasta water measured and ready to add

Save

This pasta reminds me that sometimes the simplest dishes create the most lasting memories around the table.

Recipe FAQs

→ What pasta types work best with lemon garlic shrimp?

Long, thin pasta like linguine or spaghetti pairs well, allowing the sauce to coat each strand evenly.

→ How can I enhance the sauce's creaminess?

Stir in a couple of tablespoons of heavy cream or crème fraîche after adding the pasta for a richer texture.

→ Can I substitute the shrimp for another protein?

Firm white fish or scallops can be used, though cooking times may vary to keep the seafood tender.

→ What is the purpose of reserving pasta water?

Adding reserved pasta water helps bind the sauce to the pasta, resulting in a smooth, silky coating.

→ How can I add extra flavor without overpowering the dish?

Fresh parsley and a squeeze of lemon enhance brightness without masking the shrimp and garlic flavors.