Lemon Garlic Shrimp Pasta (Print Version)
Zesty lemon and garlic enhance sautéed shrimp tossed with al dente pasta and fresh parsley.
# What You 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 - Juice of 1 large lemon (about 3 tbsp)
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
# How To Make:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat the shrimp dry and season with salt and pepper.
03 - In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Sauté the garlic, lemon zest, and red pepper flakes for 1 minute until fragrant.
05 - Pour in the wine or broth and simmer for 2–3 minutes, scraping up any browned bits.
06 - Add lemon juice and butter, stirring to melt the butter.
07 - Return shrimp to the skillet. Add drained pasta and toss to combine, adding reserved pasta water as needed to loosen the sauce. Remove from heat. Stir in parsley, and sprinkle with Parmesan. Serve immediately with lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in the same pan as the shrimp, which means maximum flavor and minimum dishes
- That burst of fresh lemon makes each bite feel bright and light, even though it's comforting enough for a chilly evening
02 -
- I once forgot to reserve the pasta water and tried to make up for it with more butter, which turned into a heavy greasy mess instead of a light coating
- The pan will look scary hot when you add the garlic, but that's exactly when you want to add it, the quick cook in hot oil gives it a sweeter flavor
03 -
- Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before you start cooking
- Zest your lemon before you juice it, so much easier to handle a whole lemon than a squeezed half