Lemon Shrimp Pasta with Garlic

Last Tuesday, I came home exhausted and craving something bright but comforting. The shrimp in my fridge needed using, and a lonely lemon sat on the counter. I threw this together in twenty minutes while my phone buzzed with work emails I was deliberately ignoring. Sometimes the best meals happen when you are not overthinking them.

My sister stayed over last month and we made this at midnight after her flight landed late. We ate standing up in the kitchen, stealing shrimp directly from the pan and laughing about nothing important. She asked for the recipe before she even finished her first bite.

Ingredients

• Large shrimp: Fresh shrimp transforms this dish, but frozen thawed works perfectly if you pat them very dry before cooking
• Linguine or spaghetti: Long noodles catch the sauce beautifully and twine nicely with the shrimp
• Garlic: Finely mincing the garlic releases more flavor and prevents burning
• Lemon zest and juice: Both parts matter equally for that bright citrus punch that cuts through the oil
• Extra virgin olive oil: This becomes the base of your sauce so use something you enjoy tasting straight
• Dry white wine: Any drinkable white wine adds depth and helps deglaze the pan
• Fresh parsley: Flat leaf parsley brings a fresh herbal note that balances the rich garlic
• Red pepper flakes: A pinch adds subtle warmth without overwhelming the delicate flavors

Instructions

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook pasta until al dente, reserving some starchy cooking water before draining

Sauté the shrimp:

Pat the shrimp completely dry and season lightly, then cook in hot olive oil just until pink and opaque throughout

Build the aromatic base:

Cook the garlic and red pepper flakes in the same skillet until fragrant but not browned

Create the sauce:

Deglaze the pan with white wine and add lemon juice and zest, letting the flavors meld

Bring it together:

Toss the cooked pasta and shrimp back into the skillet, adding pasta water as needed for a silky consistency

Save

This recipe became my go to for impromptu dinner parties because it looks impressive but requires zero stress. Friends always assume I spent way more time on it than I actually did.

Making It Your Own

Sometimes I toss in baby spinach during the final minute so it wilts into the noodles. Cherry tomatoes halved and added with the garlic burst with sweetness. The basic template works with whatever needs using from your crisper drawer.

Wine Pairing

A crisp Sauvignon Blanc mirrors the citrus notes and cuts through the olive oil beautifully. Pinot Grigio works just as well and stays refreshing. The wine in the pan should be something you would happily drink from a glass.

Serving Suggestions

A simple green salad with vinaigrette balances the richness of the pasta. Crusty bread soaks up any sauce left in the bowl. This dish shines brightest when served immediately while the pasta is still steaming hot.

• Keep extra lemon wedges on the table for squeezing at the end
• Grate Parmesan tableside so it melts into the hot pasta
• Chill any wine leftover from cooking to serve alongside

Save

Simple does not mean boring, and this pasta proves it every single time.

Recipe FAQs

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat them dry before cooking to ensure proper searing and prevent excess moisture in the pan.

→ What type of pasta works best?

Linguine or spaghetti are ideal as their long strands capture the lemon-garlic sauce beautifully, though fettuccine works well too.

→ Can I make this without wine?

Substitute additional lemon juice mixed with a splash of seafood or vegetable broth for the white wine.

→ How do I prevent the garlic from burning?

Keep the heat at medium and stir constantly. Garlic goes from fragrant to burnt quickly, so watch closely after adding it.

→ Can I add vegetables to this dish?

Baby spinach or cherry tomatoes work wonderfully. Add them during step 7 so they wilt slightly without overcooking.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to refresh the sauce.