Lemon Garlic Shrimp Pasta (Printable)
Succulent shrimp cooked with garlic and lemon, combined with al dente pasta for a light, flavorful meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Pasta
04 - 12 oz spaghetti or linguine
→ Sauce & Aromatics
05 - 3 tbsp olive oil
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - 1/4 tsp crushed red pepper flakes
09 - 1/3 cup dry white wine or chicken broth
10 - 3 tbsp fresh lemon juice
11 - 2 tbsp unsalted butter
→ Finishing
12 - 1/4 cup fresh parsley, chopped
13 - 1/3 cup freshly grated Parmesan cheese
14 - Lemon wedges for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp completely dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
04 - Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic, lemon zest, and red pepper flakes for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in white wine or broth. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
06 - Add lemon juice and butter. Stir constantly until butter melts and sauce begins to emulsify.
07 - Return shrimp to the skillet. Add drained pasta and toss thoroughly to coat. Add reserved pasta water as needed to achieve silky sauce consistency.
08 - Remove from heat. Stir in fresh parsley and sprinkle with Parmesan. Serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- The bright lemon cuts through the rich butter making every bite feel perfectly balanced
- It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
02 -
- Overcooked shrimp turns rubbery fast, so pull them the second they turn pink and opaque throughout
- The pasta water is your secret weapon for transforming a thin sauce into something silky and restaurant-quality
03 -
- Room temperature shrimp sear more evenly than cold ones, so let them sit out for fifteen minutes before cooking
- Zest your lemon before juicing it, since the fruit becomes much harder to handle once squeezed