Lemon Garlic Shrimp Pasta

There's something about the smell of garlic hitting hot oil that signals dinner is about to get elegant, even if you're throwing it together on a Tuesday night. I discovered this lemon garlic shrimp pasta by accident—I had a handful of shrimp thawing, half a lemon on the counter, and spinach that needed using up before it turned sad. Twenty minutes later, I had a dish so bright and vibrant I didn't apologize for not making it from some complicated cookbook.

The first time I made this for guests, I was nervous—shrimp can go from perfect to rubbery in seconds, and I didn't want to be that person. But the quick sear and the way the lemon brightens everything meant I could actually relax while cooking instead of hovering with a timer in my hand. My friend reached for seconds before I even sat down, and that's when I knew this recipe had staying power.

Ingredients

• Linguine or spaghetti (340 g / 12 oz): The thinner strands catch the buttery sauce better than thicker pasta, and they cook in the same time as the shrimp, which keeps timing simple.
• Large shrimp (450 g / 1 lb), peeled and deveined: Buy them frozen if fresh isn't available—they thaw quickly and work just as well; the size matters because they cook evenly in one or two minutes per side.
• Kosher salt and freshly ground black pepper: Season the shrimp separately before cooking so the seasoning sticks instead of sliding off in the pan.
• Olive oil (2 tbsp): Use something you wouldn't cry about using generously; this is where flavor starts.
• Garlic (4 cloves), minced: Mince it just before cooking so it releases its best punch into the oil without turning bitter.
• Red pepper flakes (1/4 tsp, optional): Even if you don't think you like spice, this tiny amount adds complexity without heat—leave it out if you're cooking for kids.
• Dry white wine or chicken broth (120 ml / 1/2 cup): The wine adds sophistication, but broth works if that's what you have; both bring body to the sauce.
• Lemon zest and juice from 1 large lemon: This is the soul of the dish—don't skip the zest; it carries flavor the juice alone can't.
• Fresh baby spinach (100 g / 3 cups): It wilts faster than mature spinach and doesn't need chopping, saving you a step.
• Unsalted butter (2 tbsp): Stir this in at the end to make the sauce silky and glossy; it's worth the small indulgence.
• Fresh parsley (2 tbsp), chopped: The brightness of fresh herbs scattered at the end elevates this from good to memorable.
• Parmesan cheese, for serving (optional): A light grating adds savory depth, though this dish is lovely without it.

Instructions

Boil the pasta:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add pasta and stir immediately so nothing sticks, then cook until just tender with a slight resistance when you bite it. This usually takes about the time it takes you to prep the shrimp, so time it loosely.

Prepare the shrimp:

Pat the shrimp dry with paper towels—this matters because dry shrimp sears instead of steams. Sprinkle salt and pepper over both sides while you're getting your skillet hot.

Sear the shrimp:

Get the oil smoking hot, then lay the shrimp in one layer and don't touch them for a full minute—you want them to turn from translucent gray to opaque pink on the bottom. Flip each one and give it another minute, then slide them onto a waiting plate.

Build the sauce base:

In that same skillet with all the browned bits still clinging to it, add the minced garlic and red pepper flakes. You'll know it's ready when your kitchen smells like a Mediterranean restaurant—just a few seconds, maybe thirty seconds max.

Deglaze and reduce:

Pour in the wine or broth, scraping the bottom of the pan with a wooden spoon to release all those flavorful brown bits. Let it bubble and reduce by about half, which concentrates the flavor.

Brighten with lemon and wilt the spinach:

Stir in the lemon zest and juice, then add the spinach in one big handful—it looks like too much but collapses instantly into silky tender ribbons. The whole thing takes about a minute.

Bring it all together:

Return the shrimp to the pan, add the drained hot pasta, and drop in the butter. Toss everything gently so nothing breaks but everything gets coated. If it looks too dry, splash in some of that reserved pasta water—you want a light sauce that clings, not something soupy.

Finish and serve:

Remove from heat, scatter fresh parsley over the top, and serve immediately while the pasta is hot. A light grating of Parmesan on top is optional but never unwelcome.

Pin it

I remember cooking this on a night when everything felt overwhelming, and somehow the act of watching shrimp turn pink and spinach melt and pasta water transform into sauce felt like proof that I could still make something good. Food has a way of doing that—turning ordinary Tuesday into something you actually want to remember.

Why This Combination Works

Shrimp and lemon are basically soulmates—the acidity cuts through the richness of the butter and brings out the natural sweetness of the shrimp. Spinach doesn't get soggy or overpower anything; it just softens into the sauce and adds earthiness that balances the brightness. The garlic and a whisper of red pepper flakes in the background make sure every bite feels intentional and seasoned, not one-note.

Making It Your Own

The beauty of this dish is how forgiving it is once you understand the bones of it. Feel free to swap the white wine for extra broth if you're avoiding alcohol, or add a splash of cream if your guests love richness. Some nights I throw in a handful of cherry tomatoes halved, or a bunch of fresh dill instead of parsley—the structure stays the same but it tastes new.

From Weeknight to Dinner Party

This dish doesn't need apologies or disclaimers, which is why I make it for people I want to impress without making myself anxious. Everything cooks together at the end, so you're never juggling three pans, and the whole thing comes together in thirty minutes from walking into the kitchen. It looks effortless, tastes thoughtful, and honestly? It kind of is effortless once you've made it once.

• Set the table before you start cooking so you're not wiping your hands on your pants at the last second.
• If you're cooking for guests, finish everything in the skillet and transfer straight to a serving bowl so it stays hot and you're not plating individual portions while standing at the stove.
• Keep a wedge of lemon on the table because someone will always want more brightness.

Pin it

This lemon garlic shrimp pasta has become the recipe I reach for when I want to feel like I know what I'm doing in the kitchen and when I want to feed people something that tastes like care. I hope it does the same for you.

Recipe FAQs

→ What type of pasta works best for this dish?

Linguine or spaghetti are ideal for holding the light lemon-garlic sauce and tender shrimp.

→ Can I substitute the white wine used in the sauce?

Yes, dry white wine can be replaced with chicken broth for a similar depth without the alcohol.

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat until just opaque, about 1–2 minutes per side.

→ Is it possible to make this dish spicy?

Adding more red pepper flakes during the garlic sauté will bring a pleasant spicy kick.

→ Can I make this dish gluten-free?

Yes, using gluten-free pasta allows for a gluten-free version without altering flavors.