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spaghetti with lemon garlic shrimp, Parmesan sprinkled lightly, red pepper flakes on top, vibrant colors. Rustic wooden tabl

Lemon Garlic Shrimp Pasta

A quick and flavorful weeknight pasta with tender shrimp, garlic, butter, and bright lemon. Ready in just 20 minutes, it’s a perfect mix of creamy, silky sauce and zesty freshness. Simple ingredients create a dish that feels special without any fuss.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For 4 servings:
  • 12 oz 340 g spaghetti or linguine
  • 1 lb 450 g raw shrimp, peeled and deveined (medium size)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 4 garlic cloves minced
  • 1/4 tsp red pepper flakes adjust to taste
  • Zest and juice of 1 large lemon
  • 1/4 cup reserved pasta water from boiling noodles
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste
  • Optional: grated Parmesan for serving
Optional variations:
  • Low-carb: zucchini noodles or cauliflower rice
  • Extra flavor: pinch of cayenne or Old Bay seasoning

Method
 

Boil Pasta:
  1. Bring a large pot of water to a rolling boil. Salt generously.
  2. Add pasta and cook until just al dente. Reserve 1 cup pasta water before draining.
Prep Shrimp:
  1. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
Cook Garlic and Oil:
  1. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  2. Add minced garlic and red pepper flakes. Cook ~30 seconds until fragrant but not browned.
Sear Shrimp:
  1. Place shrimp in a single layer. Don’t crowd the pan.
  2. Cook 1–2 minutes per side until opaque and curled into a gentle “C.” Remove shrimp from skillet if needed.
Build Sauce:
  1. Add drained pasta to the skillet.
  2. Pour in 1/4 cup reserved pasta water and toss to combine. The starch will emulsify with the butter and oil, creating a glossy sauce.
  3. Turn off heat and stir in lemon juice, zest, parsley, and remaining butter. Taste and season with salt and pepper. Add more pasta water if needed to loosen sauce.
Serve:
  1. Return shrimp to the skillet or plate on top. Sprinkle extra parsley, red pepper flakes, or Parmesan if desired. Serve immediately.

Notes

  • Pat shrimp completely dry for a perfect sear; wet shrimp will steam instead.
  • Use a wide skillet to avoid overcrowding and ensure shrimp stay juicy.
  • Reserve pasta water—it’s key for a silky, clingy sauce.
  • Serve right away; this dish is best fresh.
  • You can swap pasta types or use zucchini noodles for a lighter option.
  • Extra butter adds richness; extra olive oil keeps it light and fresh.