Lemon Shrimp Pasta with Garlic (Printer-friendly)
Tender shrimp and garlic tossed with zesty lemon spaghetti for a quick meal.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Vegetables & Aromatics
03 - 4 cloves garlic, finely minced
04 - 1 small shallot, finely chopped
05 - Zest of 1 lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 tbsp fresh parsley, chopped
→ Dairy & Fats
08 - 3 tbsp unsalted butter
09 - 2 tbsp extra virgin olive oil
→ Seasonings
10 - 1/2 tsp crushed red pepper flakes
11 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - While the pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add the garlic and shallot, sauté for 1 minute until fragrant.
03 - Add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook for 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside.
04 - Add lemon zest and juice to the skillet. Return shrimp to the pan along with the cooked pasta and remaining 1 tbsp butter.
05 - Toss everything together, adding reserved pasta water as needed to create a silky sauce. Adjust seasoning.
06 - Remove from heat. Stir in parsley. Serve immediately, garnished with extra lemon zest or parsley if desired.
# Expert Advice:
01 -
- It comes together in less than half an hour, making weeknight dinners feel like you actually tried.
- The lemon keeps everything light and bright instead of heavy, so you can eat a full bowl without feeling weighed down.
- Shrimp cooks so quickly that you barely have time to pour a glass of wine before dinner is ready.
02 -
- Reserve your pasta water before draining—those starchy reserves are the secret ingredient that transforms a dry pile of noodles into something silky and cohesive.
- Don't overcook the shrimp or you'll bite into rubber instead of tender sweetness, so keep your eyes on them and pull them from the pan the moment they turn opaque.
03 -
- Always taste your sauce before serving—lemon and salt levels vary by brand, so a quick adjustment at the end makes all the difference between good and incredible.
- Keep the pasta water close and add it gradually while tossing, letting the starch do its magic rather than drowning everything in liquid.