Lemon Garlic Shrimp Pasta

The first time I made this lemon garlic shrimp pasta, my kitchen smelled like an Italian restaurant. My roommate poked her head in and asked if I'd secretly become a professional chef. That's the magic of fresh lemon and garlic sizzling together.

Last summer I served this at a small dinner party and my friend Sarah asked for the recipe before she'd even finished her plate. There's something about that glossy pasta coating that makes people instantly comfortable.

Ingredients

• Pasta: Linguine holds onto sauce beautifully but spaghetti works just as well. Don't forget to salt your pasta water generously.
• Shrimp: Large shrimp give you that satisfying bite but don't go bigger than you need. Pat them completely dry before seasoning.
• Butter and olive oil: This combination gives you flavor from the butter and a higher smoke point from the oil.
• Garlic: Fresh minced garlic is non negotiable here. Jarred garlic just doesn't have the same punch.
• Lemon: Both zest and juice create layers of brightness. Use a microplane for the finest zest.
• White wine or broth: This deglazes the pan and adds depth. A dry Pinot Grigio works beautifully.
• Fresh parsley: It adds a fresh pop of color and mild flavor that complements without overpowering.

Instructions

Get your pasta going first:

Bring a large pot of generously salted water to a rolling boil. Cook pasta until al dente then reserve that starchy pasta water before draining.

Prep your shrimp:

Pat the shrimp completely dry with paper towels. Toss them with salt pepper and those red pepper flakes if you like a little warmth.

Sear the shrimp:

Heat one tablespoon each of butter and olive oil in a large skillet over medium high. Cook shrimp just until pink and curled about one to two minutes per side.

Build your sauce base:

Lower the heat to medium and add the remaining butter and oil. Sauté the garlic for just 30 seconds until fragrant but not browned.

Create the silky sauce:

Stir in lemon zest juice and your wine or broth. Let it simmer for two minutes while scraping up any browned bits from the bottom.

Bring it all together:

Return the shrimp to the pan then add your drained pasta. Toss everything together adding pasta water until the sauce coats each strand.

Finish with fresh herbs:

Stir in the chopped parsley and taste everything. Adjust the seasoning and serve right away while it's glossy and hot.

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My grandmother always said pasta brings people together and this dish proved her right. I've watched strangers become friends over a bowl of this shrimp pasta and a bottle of wine.

Making It Your Own

Sometimes I add a handful of cherry tomatoes that burst in the pan. Other times I toss in some baby spinach at the end just until it wilts. The base recipe is forgiving enough to handle your personal touches.

Perfecting The Timing

The trick is having everything prepped before you start cooking. Shrimp cooks in under three minutes total so you don't want to be chopping parsley while garlic threatens to burn in the pan.

Serving Suggestions

A crisp green salad with a simple vinaigrette balances the richness beautifully. Crusty bread is non negotiable for soaking up that lemony sauce at the bottom of the bowl.

• Set out extra lemon wedges so guests can brighten their bowls to taste
• Keep the Parmesan on the table even if it's not traditional
• This pasta doesn't reheat well so plan to enjoy it all fresh

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There's something deeply satisfying about a dish that looks impressive but comes together this easily. This lemon garlic shrimp pasta has earned its permanent spot in my weeknight rotation.

Recipe FAQs

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat until just pink and opaque, usually 1–2 minutes per side, to maintain tenderness.

→ Can I substitute gluten-free pasta?

Yes, gluten-free pasta works well and can be used according to package directions for a suitable alternative.

→ Why add reserved pasta water to the sauce?

The starchy pasta water helps emulsify the sauce, creating a silky texture that clings well to the noodles.

→ What can be used instead of white wine in the sauce?

Chicken broth or vegetable broth are good non-alcoholic alternatives that add flavor without overpowering the dish.

→ How to adjust spiciness in this dish?

Red pepper flakes can be omitted for milder flavor or added according to taste to provide a gentle heat.