Lemon Garlic Shrimp Pasta (Printable)
Succulent shrimp with garlic and lemon, combined with tender pasta for a bright, satisfying dish.
# What You'll 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
# Directions:
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 evenly 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 from the bottom of the skillet.
06 - Add lemon juice and butter, stirring constantly until the butter melts and the sauce emulsifies.
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 Advice:
01 -
- It comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
- The bright lemon flavor cuts through the richness making it surprisingly light
- Even seafood skeptics find themselves going back for seconds
02 -
- Overcooked shrimp is rubbery and sad, pull them from heat the second they turn pink
- The pasta water is not optional, it is what binds your sauce to the pasta
- Garlic burns faster than you expect, keep the heat at medium once you add it
03 -
- Room temperature ingredients emulsify better than cold ones
- Zest your lemon before juicing it, much easier that way