Simple Garlic Lemon Shrimp Pasta

Name: Simple Garlic Lemon Shrimp Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g spaghetti (dried); 500 g shrimp (medium, peeled and deveined, tails removed); 2 tbsp olive oil; 2 tbsp butter; 6 pcs garlic (cloves, finely sliced); 3 tbsp lemon juice (freshly squeezed); 1 tbsp lemon zest (from about 1 large lemon); 1 pinch red pepper flakes; 1 tbsp salt (for pasta water); 1 pinch black pepper (freshly cracked); 3 tbsp parsley (fresh, chopped); 0.25 cup parmesan cheese (grated, for serving); 4 l water (for boiling pasta)

RATING

0.0/5

TASTE SCORE

8/10

A bright, quick pasta dish where juicy shrimp meet a silky, garlicky lemon-butter sauce. Everything comes together in the time it takes to boil the spaghetti, making it ideal for busy weeknights.

PREP

10m

COOK

15m

SERVES

1 CUP

627 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the ingredients.
1.Pat the shrimp completely dry with paper towels, then season with a pinch of salt and black pepper.
2.Finely slice the garlic cloves and chop the parsley. Zest and juice the lemon into separate bowls.
TIPKeeping the shrimp dry helps them sear instead of steam in the pan.
boil · ~10 min
Boil the pasta.
1.Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
2.Cook the spaghetti 1 minute less than the package's al dente instruction.
3.Before draining, scoop out ½ cup pasta water and set aside. Drain the pasta in a colander.
TIPReserving pasta water is key — the starchy liquid brings the sauce together without extra fat.
saute · ~4 min
Sear the shrimp.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.
2.Add shrimp in a single layer and cook until just pink on the bottom, about 2 minutes.
3.Flip and cook the other side until firm and opaque, about 1 more minute. Transfer shrimp to a plate.
TIPWork in batches if the skillet is crowded — crowding steams the shrimp rather than searing them.
saute · ~2 min
Build the garlic-lemon sauce.
1.Reduce the heat to low and add butter to the same skillet.
2.Add the sliced garlic and a pinch of red pepper flakes. Cook, stirring constantly, until the garlic is soft and fragrant but not brown (about 1 minute).
3.Pour in the lemon juice and ¼ cup of the reserved pasta water. Stir and let it bubble gently for 30 seconds.
TIPWatch the garlic carefully — golden is fine, brown is bitter and will ruin the sauce.
mix · ~2 min
Toss everything together.
1.Add the drained spaghetti to the skillet and toss well with the sauce.
2.Return the shrimp to the pan along with the lemon zest and chopped parsley.
3.Toss thoroughly, adding more reserved pasta water a tablespoon at a time if the pasta seems dry.
garnish
Plate and finish.
1.Divide into 4 bowls and top each with a generous sprinkle of grated parmesan cheese.
2.Serve immediately with extra lemon wedges on the side, if you like.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp thoroughly dry before seasoning to ensure a golden sear instead of steaming.
2
Cook pasta 1 minute shy of al dente so it finishes cooking in the hot sauce without turning mushy.
3
Reserve exactly ½ cup of pasta water; the starch emulsifies the butter and lemon into a silky sauce.
4
Add garlic to the pan on low heat and stir constantly to release flavor without browning or bitterness.
5
Toss the pasta with sauce and shrimp off the heat to prevent the shrimp from overcooking.
6
Leftover pasta keeps for 2 days in the fridge; refresh with a splash of water or lemon juice when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Swap spaghetti with gluten-free pasta (rice or corn blend) and use a gluten-free alternative for the parmesan if needed; cook according to package directions.

high protein