Lemon Shrimp Pasta Dish (Printable version)

Vibrant pasta with tender shrimp and a tangy lemon-garlic sauce for an elegant weeknight meal.

# What you'll need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, as needed 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 - Zest and juice of 1 lemon
08 - 1/4 cup dry white wine (optional; substitute with chicken or vegetable broth)
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Finishing

11 - 2 tbsp chopped fresh parsley
12 - 1/3 cup grated Parmesan cheese (optional)
13 - 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, then drain.
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 1–2 minutes per side until opaque. Remove and set aside.
04 - Reduce heat to medium; add remaining olive oil and butter. Stir in garlic and cook 1 minute until fragrant, avoiding browning.
05 - Incorporate lemon zest, lemon juice, white wine (or broth), and crushed red pepper flakes. Simmer 2–3 minutes to slightly reduce.
06 - Return shrimp to skillet. Add drained pasta and toss to combine, adding reserved pasta water as needed for sauce consistency. Adjust seasoning with salt and pepper.
07 - Remove from heat, toss with parsley and Parmesan if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you actually know what you're doing.
  • The lemon keeps everything light and fresh, so you don't feel heavy after eating a full plate.
  • Shrimp cooks so quickly that even if you're nervous about seafood, you can't really mess this up.
02 -
  • Reserve your pasta water before draining—that starchy water is what transforms the oil and lemon juice into an actual sauce instead of a greasy puddle.
  • Don't overcrowd the shrimp in the pan or they'll steam and turn rubbery, so work in batches if you need to, or use a larger skillet.
03 -
  • Keep the heat medium-high when searing shrimp, but don't crowd the pan—a good sear is impossible when they're packed together like sardines.
  • Taste the sauce before you finish and adjust for salt and lemon—that final taste is what separates a good dish from one people ask you to make again.

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