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Lemon Garlic Shrimp Pasta in 20 Minutes – Fresh, Zesty & Bursting With Flavor

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces spaghetti, linguine, or thin spaghetti
  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
  • Olive oil: 2 tablespoons, extra-virgin preferred
  • Butter: 3 tablespoons, divided
  • Garlic: 4–5 cloves, finely minced
  • Lemon: Zest of 1 lemon + 3–4 tablespoons fresh juice (about 1–2 lemons)
  • White wine or broth: 1/2 cup dry white wine (like Pinot Grigio) or low-sodium chicken/vegetable broth
  • Red pepper flakes: 1/4–1/2 teaspoon, to taste
  • Fresh parsley: 1/4 cup chopped
  • Parmesan: 1/3 cup freshly grated, plus more for serving (optional)
  • Salt and pepper: Kosher salt and freshly ground black pepper
  • Pasta water: Reserve 1 cup starchy cooking water
  • Optional add-ins: 1 cup baby spinach, cherry tomatoes, or asparagus tips

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain and set aside.
  2. Season the shrimp: Pat shrimp dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes.
  3. Sauté the shrimp: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.
  4. Build the sauce: Reduce heat to medium. Add remaining olive oil and 1 tablespoon butter to the same skillet. Stir in garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  5. Deglaze: Pour in the wine (or broth), scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Add lemon: Stir in lemon zest and 2 tablespoons lemon juice. Taste and adjust with more juice for brightness.
  7. Toss the pasta: Add drained pasta to the skillet with 1/3–1/2 cup reserved pasta water. Toss over medium heat until glossy and lightly saucy, 1–2 minutes. Add more pasta water as needed.
  8. Finish: Return shrimp to the pan with remaining 1 tablespoon butter, parsley, and Parmesan (if using). Toss until the butter melts and everything is well coated. Season to taste with salt, pepper, and extra lemon juice.
  9. Serve: Plate immediately. Top with more parsley, Parmesan, and a squeeze of lemon.