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Lemon Shrimp Pasta – Bright, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (spaghetti, linguine, or fettuccine)
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced (about 2–3 tablespoons juice)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1/3 cup grated Parmesan (plus more for serving)
  • 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/4 cup fresh parsley, chopped
  • Kosher salt and black pepper, to taste
  • 1/2–3/4 cup reserved pasta water
  • Lemon wedges, for serving (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 3/4 cup of the starchy pasta water, then drain.
  2. Season the shrimp: Pat the shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes if using.
  3. Sauté the shrimp: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add half the shrimp in a single layer and cook 1–2 minutes per side until just pink. Transfer to a plate. Repeat with remaining shrimp, adding another splash of oil if needed.
  4. Sauté the aromatics: Reduce heat to medium. Add the remaining butter and olive oil. Stir in the garlic and cook 30–60 seconds until fragrant, not brown.
  5. Deglaze: Pour in the white wine (or broth) and scrape up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
  6. Add lemon: Stir in the lemon zest and juice. Taste and season with salt and pepper.
  7. Build the sauce: Add the drained pasta and 1/2 cup of the reserved pasta water. Toss vigorously until the sauce turns glossy and clings to the noodles. If it looks dry, add more pasta water a splash at a time.
  8. Finish with shrimp and cheese: Return the shrimp and any juices to the pan. Toss in the Parmesan and parsley. Warm through for 1–2 minutes. Adjust salt, pepper, and lemon to taste.
  9. Serve: Plate with extra Parmesan, a pinch of red pepper flakes, and lemon wedges on the side.