Lemon Shrimp Pasta with Garlic (Printable)

Bright, zesty pasta featuring tender shrimp, aromatic garlic, and fresh lemon for a quick meal.

# What You 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 (optional)
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 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add garlic and shallot; sauté for 1 minute until fragrant.
03 - Add shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook 2 to 3 minutes per side until shrimp are pink and opaque. Remove and set aside.
04 - Add lemon zest and juice to the skillet. Return shrimp and drained pasta to the pan along with remaining 1 tablespoon butter.
05 - Toss everything together, adding reserved pasta water gradually to achieve a silky sauce. Adjust seasoning to taste.
06 - Remove from heat, stir in parsley, and serve immediately. Garnish with extra lemon zest or parsley as desired.

# Expert Tips:

01 -
  • Ready in 25 minutes, which means weeknight dinners feel effortless instead of rushed.
  • The sauce is silky and clings to every strand of pasta because of one clever trick with the pasta water.
  • Shrimp cooks so fast that there's almost no way to overcook it if you're paying attention.
02 -
  • Don't add the lemon juice until after the shrimp is removed, or the acid will start cooking it and you'll end up with rubber instead of tender bites.
  • Pasta water isn't just a backup plan—it's essential, so reserve it before you drain and don't skip this step.
  • If your sauce looks too thin at the end, let it rest for 30 seconds off heat and it will thicken as the starch settles.
03 -
  • Zest your lemon before you juice it, so you get every bit of that precious citrus oil that holds so much flavor.
  • If shrimp aren't perfectly pink when you buy them, ask your fishmonger to peel and devein them fresh—it changes the texture and quality noticeably.

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