Lemon garlic shrimp pasta is quick and easy with so much flavor. This might become your new favorite shrimp recipe!

1 pound large shrimp
1/2 pound spaghetti
1/2 stick unsalted butter
1 large lemon juice and zest
1/4 cup olive oil
1/8 cup extra virgin olive oil
1/4 cup fresh parsley
6 cloves garlic
1 cup pasta water
1/2 tsp baking soda
1/4 tsp black pepper
1/8 tsp crushed red pepper
1 tsp kosher salt


Cook pasta “al dente” in salted water (2 Tbsp kosher salt per gallon of water) and reserve at least 1 cup of pasta water before draining.
While pasta is cooking place cleaned and dry shrimp in a bowl with 1/2 tsp baking soda, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp of crushed red pepper. Mix well. Zest and juice 1 lemon. Mince garlic and chop parsley.
Heat large pan to medium heat with 1/8 tsp of olive oil and saute shrimp for 4-6 minutes until done. Remove shrimp and set aside. To same pan add another 1/8 tsp of olive oil and garlic. Saute garlic for 2-3 minutes until golden.
Add 1/2 cup pasta water to pan. Also, add the butter and the pasta. Cook for 1-2 minutes tossing to coat well so the sauce absorbs and clings to the pasta. Add the shrimp, parsley, lemon juice, lemon zest and toss/mix again.
Turn off the heat and taste test. Make final adjustments to salt, pepper and crushed red pepper. If the pasta gets dry add a couple more ounces of pasta water. Serve with a healthy drizzle of extra virgin olive oil on each plate and lemon wedges on the side. Enjoy!

The recipe easily doubles or triples.
The recipe calls for 1/2 cup plus pasta water. Always reserve extra in case the pasta dries out while sitting and or waiting to serve.
Salt is kept to a minimum so adjust according to taste.
Serve with grated parmigiano reggiano if desired.

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