Lemon Shrimp Pasta Dish (Printable)

A vibrant dish featuring shrimp and spaghetti in a tangy lemon-garlic sauce, perfect for any meal.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water

→ Seafood

03 - 1 lb large shrimp, peeled and deveined

→ Sauce

04 - 3 tbsp olive oil
05 - 3 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 1/4 cup dry white wine or chicken/vegetable broth
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper, to taste

→ Finishing

11 - 2 tbsp chopped fresh parsley
12 - 1/3 cup grated Parmesan cheese
13 - Lemon wedges, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Pat shrimp dry and season lightly with salt and pepper.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque. Remove shrimp and set aside.
04 - Reduce heat to medium and add remaining olive oil and butter to the skillet. Stir in garlic and cook for 1 minute until fragrant without browning.
05 - Add lemon zest, lemon juice, white wine or broth, and crushed red pepper flakes. Simmer for 2 to 3 minutes to slightly reduce.
06 - Return shrimp to the pan, add drained pasta, and toss together. Add reserved pasta water gradually to achieve a silky sauce. Season with salt and pepper to taste.
07 - Remove from heat, toss with chopped parsley and Parmesan cheese if desired. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It feels fancy but uses ingredients you probably already have in your pantry and fridge.
  • The bright lemon cuts through everything without needing heavy cream or complicated sauces.
  • Shrimp cook so fast you can have dinner on the table before takeout would even arrive.
  • Leftovers taste just as good cold the next day, eaten over the sink at midnight.
02 -
  • If your garlic burns even a little bit it turns bitter and ruins the whole thing, so watch it like a hawk and keep stirring.
  • Pasta water is not optional—the starch in it is what makes the sauce actually stick instead of pooling at the bottom of the bowl.
  • Don't overcook the shrimp or they turn rubbery, pull them off the heat as soon as they turn opaque and curl up.
03 -
  • Use the biggest skillet you have so everything has room to toss together without flying onto the stovetop.
  • Zest your lemon directly over the pan so the oils spray into the sauce and make everything smell amazing.
  • Taste the sauce before you add the shrimp and pasta back in, that's your last chance to adjust the salt and acid.

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