Lemon Garlic Shrimp Pasta (Printable Version)

Succulent shrimp sautéed with garlic, lemon, and herbs tossed with tender pasta for a zesty flavor.

# Ingredient List:

→ Pasta

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

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp red pepper flakes (optional)

→ Sauce

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 4 cloves garlic, finely minced
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tbsp chopped fresh parsley

→ To Serve

14 - Extra lemon wedges
15 - Freshly grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and toss with salt, black pepper, and red pepper flakes.
03 - In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
04 - Lower heat to medium. Add remaining butter and olive oil to skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, and wine (or broth). Simmer for 2 minutes, scraping up any browned bits.
06 - Return shrimp (and any juices) to the skillet. Add drained pasta and toss well to coat, adding reserved pasta water a little at a time until the sauce is silky. Stir in parsley. Taste and adjust seasoning as needed.

# Expert Tips:

01 -
  • It comes together in 30 minutes but tastes like something you'd order at a nice restaurant
  • The bright lemon cuts through the richness making every bite feel perfectly balanced
02 -
  • Overcooked shrimp becomes rubbery and sad. Pull them from the heat as soon as they turn pink.
  • That reserved pasta water is liquid gold. It's what transforms melted butter into a silky restaurant style sauce.
03 -
  • Room temperature shrimp cook more evenly than cold straight from the fridge
  • If the sauce breaks add a splash more pasta water and toss vigorously to bring it back together

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