Buttery shrimp tossed with spaghetti in a bright lemon garlic sauce. ♡
This lemon garlic shrimp pasta is the 20 minute dinner I turn to when I want something restaurant quality without the effort. Plump shrimp, spaghetti coated in a silky lemon butter sauce, and a final hit of parmesan that makes it feel decadent. For more ideas, see our One Pot Pasta Primavera.
It costs less than takeout, tastes better, and uses a single skillet. You cannot beat that. Let’s make it together.
Ingredients
Lemon Garlic Shrimp Pasta
- 1 lb large shrimp, peeled and deveined
- 12 oz spaghetti
- 4 tbsp butter, divided
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/3 cup lemon juice, fresh
- 2 tsp lemon zest
- 1/4 cup dry white wine, optional
- 1/2 cup parmesan, freshly grated
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste
How to Make Lemon Garlic Shrimp Pasta
- **Boil.** Cook spaghetti in heavily salted water until al dente. Reserve 1 cup pasta water, then drain.
- **Sear shrimp.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Pat shrimp dry, season with salt and pepper, and sear 90 seconds per side. Transfer to a plate.
- **Sauce.** Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 1 minute until fragrant.
- **Deglaze.** Pour in white wine (if using), lemon juice, and 1/2 cup pasta water. Simmer 2 minutes.
- **Combine.** Add spaghetti and shrimp back to the pan. Toss with lemon zest and parmesan, adding more pasta water as needed to make a silky sauce.
- **Serve.** Sprinkle with parsley and extra parmesan. Serve immediately.
Why This Recipe Works
Reserving a cup of pasta water before draining is the most important habit in pasta cooking. That starchy water emulsifies with butter, oil, and lemon juice to create a silky sauce that clings to every strand. Without it, you get butter swimming at the bottom of the bowl. This is the secret to true easy shrimp pasta.
Shrimp cook in 90 seconds per side. That is it. They go from translucent to opaque in a blink, and overcooking turns them rubbery. Searing them hot and fast in butter and garlic builds the flavor, then they come out of the pan to finish in the sauce at the end. This two stage approach keeps them juicy.
Fresh lemon juice AND zest is the finishing move. Juice brings the acid, zest brings the essential oils that smell and taste like pure lemon. A red pepper flake kick at the start balances the bright citrus with gentle heat. Fresh parsley at the end keeps it all herby and fresh, which is what makes this garlic butter shrimp pasta taste like it came from a coastal trattoria. For more ideas, see our Honey Garlic Chicken Thighs.
Tips
- Use fresh shrimp or properly thawed frozen shrimp. Partially frozen shrimp release water and prevent browning.
- Save 1 cup of pasta water before draining. Do not forget. It is the secret to silky sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet with a splash of pasta water or broth to revive the sauce. Microwave dries shrimp.
- Zest the lemon before juicing. It is impossible to zest a squeezed lemon.
- Dry shrimp thoroughly with paper towels before cooking. Wet shrimp steams instead of browning.
Variations
- Add 1 cup baby spinach or arugula at the end for a pop of green.
- Finish with cream for a richer, fettuccine alfredo style sauce.
- Use linguine, fettuccine, or angel hair in place of spaghetti.
- Top with toasted breadcrumbs for a crunchy finishing layer.
- Add cherry tomatoes or sun dried tomatoes for color and sweetness.
- Swap shrimp for scallops for an upscale date night version.
Looking for more ideas? Try our Thai Basil Ground Chicken or Korean Ground Beef Bowls next.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook in 90 seconds per side. Pull them when they turn pink and curl into a C. Overcooked shrimp turn rubbery.
- Forgetting pasta water: Always reserve 1 cup of pasta water before draining. It is what makes the sauce silky.
- Boiling the garlic butter: Cook garlic over medium heat only. High heat burns garlic and makes the whole dish bitter.
- Skipping fresh lemon zest: Zest carries most of the lemon flavor. Bottled lemon juice does not cut it.
Lemon Garlic Shrimp Pasta
Ingredients
Method
- **Boil.** Cook spaghetti in heavily salted water until al dente. Reserve 1 cup pasta water, then drain.
- **Sear shrimp.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Pat shrimp dry, season with salt and pepper, and sear 90 seconds per side. Transfer to a plate.
- **Sauce.** Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 1 minute until fragrant.
- **Deglaze.** Pour in white wine (if using), lemon juice, and 1/2 cup pasta water. Simmer 2 minutes.
- **Combine.** Add spaghetti and shrimp back to the pan. Toss with lemon zest and parmesan, adding more pasta water as needed to make a silky sauce.
- **Serve.** Sprinkle with parsley and extra parmesan. Serve immediately.
Notes
Source: USDA FoodData Central for nutrition estimates.
