Lemon Garlic Shrimp Pasta (Print version)
Succulent shrimp cooked with garlic, lemon, and herbs, tossed with pasta for a bright, flavorful meal.
# What you'll need:
→ Pasta
01 - 12 oz linguine or spaghetti
02 - Salt, for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp red pepper flakes (optional)
→ Sauce
07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 4 cloves garlic, finely minced
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tbsp chopped fresh parsley
→ To Serve
14 - Extra lemon wedges
15 - Freshly grated Parmesan cheese (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and toss with salt, black pepper, and red pepper flakes.
03 - In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
04 - Lower heat to medium. Add remaining butter and olive oil to skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, and wine (or broth). Simmer for 2 minutes, scraping up any browned bits.
06 - Return shrimp (and any juices) to the skillet. Add drained pasta and toss well to coat, adding reserved pasta water a little at a time until the sauce is silky.
07 - Stir in parsley. Taste and adjust seasoning as needed. Serve immediately with extra lemon wedges and grated Parmesan, if desired.
# Expert advice:
01 -
- The bright lemon and garlic sauce coats every strand of pasta perfectly
- Shrimp cook in minutes so dinner is ready faster than delivery
- Restaurant quality results with zero culinary school required
02 -
- Overcooked shrimp become rubbery so remove them as soon as they turn pink
- The pasta water is crucial for creating a glossy sauce that clings to every strand
- Garlic burns quickly so keep it moving once it hits the hot pan
03 -
- Pat shrimp thoroughly dry before searing or they'll steam instead of brown
- Room temperature shrimp cook more evenly than cold from the fridge