Save to Pinterest My stove was cluttered with half-unpacked groceries when I decided to throw together something quick on a Wednesday night. I had shrimp thawing in the sink, a lemon rolling around in the fruit bowl, and a box of spaghetti I'd been meaning to use. What started as a lazy dinner became the dish I now make whenever I need to feel like I have my life together. The smell of garlic hitting hot butter still makes me stop whatever I'm doing and just breathe it in.
I made this for my sister after she had a terrible day at work, and she sat at my kitchen counter twirling pasta around her fork without saying a word for the first five minutes. Then she looked up and said it tasted like vacation. I think about that every time I squeeze a lemon into the pan. Sometimes food doesn't need to be complicated to feel like a gift.
Ingredients
- Large shrimp, peeled and deveined: Go for the bigger ones if you can, they stay juicy and don't disappear into the pasta, plus they look impressive on the plate.
- Spaghetti: Any long pasta works, but spaghetti holds onto that buttery sauce in a way that makes every bite satisfying.
- Unsalted butter: This is your flavor base, and using unsalted means you control the seasoning without it getting too salty.
- Extra-virgin olive oil: It keeps the butter from burning and adds a fruity richness that rounds out the sauce.
- Garlic cloves, minced: Fresh garlic is non-negotiable here, it blooms in the butter and fills your kitchen with the best smell imaginable.
- Lemon zest and juice: The zest is where the magic is, it's floral and bright, while the juice adds the tangy punch that balances the butter.
- Dry white wine: Optional, but it adds depth and a little acidity that makes the sauce taste more complex.
- Crushed red pepper flakes: Just a pinch gives a subtle warmth that you feel in the back of your throat.
- Salt and black pepper: Season as you go, tasting along the way, because shrimp and pasta both need a little help.
- Fresh parsley: It's not just a garnish, the fresh green flavor cuts through the richness and makes everything taste brighter.
- Parmesan cheese: Totally optional, but a little grated on top adds a nutty, salty finish that some people can't live without.
- Lemon wedges: Serve them on the side so everyone can add an extra squeeze if they want that extra zing.
Instructions
- Boil the pasta:
- Get your water boiling and salt it generously, it should taste like the sea. Cook the spaghetti until it still has a little bite, and don't forget to scoop out some pasta water before you drain it, that starchy water is liquid gold for the sauce.
- Prep the shrimp:
- Pat them dry with a paper towel so they sear instead of steam, then season them lightly with salt and pepper. Dry shrimp get that nice golden edge that makes them irresistible.
- Sear the shrimp:
- Heat your skillet nice and hot, then add a bit of oil and butter. Lay the shrimp in a single layer and don't move them, let them get a little color on each side, about one to two minutes per side, then pull them out before they overcook.
- Build the sauce:
- Lower the heat and add the rest of your butter and oil, then toss in the garlic and stir until it smells amazing, about a minute. Don't let it brown or it'll taste bitter.
- Add the lemon and wine:
- Pour in the lemon zest, juice, wine if you're using it, and a pinch of red pepper flakes. Let it bubble and reduce for a couple of minutes, the alcohol cooks off and the flavors concentrate into something really special.
- Bring back the shrimp:
- Add the shrimp back into the pan with any juices that collected on the plate. Toss them around so they get coated in all that lemony goodness.
- Toss in the pasta:
- Add your drained spaghetti to the skillet and toss everything together, adding splashes of pasta water until the sauce clings to every strand. It should look glossy and smell like heaven.
- Season and finish:
- Taste it and adjust with more salt or pepper if needed. Pull it off the heat, sprinkle with parsley and Parmesan if you like, and serve it right away with lemon wedges on the side.
Save to Pinterest The first time I served this to friends, I watched them go quiet as they ate, and then one of them asked if I'd taken a cooking class. I hadn't, I'd just paid attention to the butter and the lemon and the moment when everything came together in the pan. That's when I realized that good food doesn't need to be fancy, it just needs to be made with a little care.
Choosing Your Shrimp
I used to grab whatever shrimp was on sale, but I learned that size and freshness actually matter. Look for shrimp labeled 16/20 or 21/25, which means how many come in a pound, because bigger shrimp stay tender and juicy when you sear them. If you can find wild-caught, they tend to have better flavor, but good quality frozen shrimp work beautifully too. Just thaw them in the fridge overnight or run them under cold water for a few minutes, and make sure they smell like the ocean, not fishy or weird.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've tossed in handfuls of baby spinach at the end and watched it wilt into the pasta, adding color and a bit of earthiness. Cherry tomatoes, halved and thrown in with the garlic, burst into sweet little pockets of flavor that make every bite different. If you want it creamier, stir in a few spoonfuls of heavy cream or mascarpone right before you add the pasta, it turns the sauce into something luscious and indulgent.
Serving and Storing
This dish is best eaten right away, straight from the pan while it's still steaming and the butter is glossy. If you do have leftovers, store them in an airtight container in the fridge for up to two days, but know that the pasta will soak up the sauce and the shrimp can get a little tough when reheated. When you warm it up, add a splash of broth or water and heat it gently in a skillet, stirring often so it doesn't dry out.
- Pair it with a simple arugula salad dressed with olive oil and lemon to keep things light and fresh.
- A crusty baguette is perfect for soaking up every last bit of sauce left on your plate.
- Pour yourself a glass of chilled Sauvignon Blanc or Pinot Grigio, the crisp acidity is the perfect match for the lemon and garlic.
Save to Pinterest This is the kind of recipe that makes you feel capable, even on the nights when you're tired and tempted to order takeout. It's quick, it's bright, and it reminds you that sometimes the simplest things are the most satisfying.
Recipe FAQs
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp over medium-high heat for just 1–2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough and dry, so timing is key. Remove them from heat as soon as they change color.
- → Can I prepare this dish ahead of time?
Cook the pasta and shrimp separately in advance, then combine them gently just before serving with the warm sauce. This prevents the pasta from becoming mushy and keeps the shrimp tender.
- → What type of white wine works best?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines as they can overpower the delicate lemon flavor. If you prefer not to use wine, substitute with vegetable or chicken broth.
- → Why do I need to reserve pasta water?
Pasta water contains starch that helps emulsify the sauce, creating a silky coating that clings beautifully to the noodles. Add it gradually to achieve your desired sauce consistency.
- → How can I make this dish dairy-free?
Replace butter with extra-virgin olive oil and omit the Parmesan cheese. The lemon juice and garlic will still provide plenty of flavor, and you can garnish with fresh parsley and additional lemon zest.
- → What vegetables pair well with this dish?
Baby spinach, cherry tomatoes, or sun-dried tomatoes add color and nutrition without overwhelming the delicate shrimp flavor. Stir them in during the final minutes of cooking.