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Lemon Garlic Shrimp Pasta Skillet - Bright, Buttery, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • Pasta: 12 ounces spaghetti, linguine, or fettuccine
  • Olive oil: 2 tablespoons
  • Butter: 3 tablespoons
  • Garlic: 4–5 cloves, thinly sliced or minced
  • Lemon: 1 large, for zest and 2–3 tablespoons juice
  • Crushed red pepper flakes: 1/4 to 1/2 teaspoon (optional, to taste)
  • White wine or chicken broth: 1/2 cup
  • Parmesan: 1/3 cup freshly grated, plus more for serving (optional)
  • Fresh parsley: 1/4 cup chopped
  • Salt and black pepper: To taste
  • Pasta water: Reserve 1 cup, for emulsifying the sauce
  • Optional add-ins: 1 cup halved cherry tomatoes, 2 cups baby spinach, or 1/2 cup peas

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  2. Season the shrimp: Pat shrimp dry. Toss with a big pinch of salt, black pepper, and a drizzle of olive oil.
  3. Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate.
  4. Sauté the aromatics: Reduce heat to medium. Add remaining butter and olive oil. Stir in garlic and red pepper flakes. Cook 30–60 seconds, just until fragrant, not browned.
  5. Deglaze: Pour in white wine (or broth). Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Add lemon: Stir in lemon zest and 2 tablespoons lemon juice. Taste; add more juice if you want extra brightness later.
  7. Build the sauce: Add 1/2 cup reserved pasta water. Bring to a gentle simmer. The liquid should look slightly creamy once it emulsifies with the butter and oil.
  8. Toss pasta: Add drained pasta to the skillet. Toss for 1–2 minutes so the pasta absorbs the sauce. Add splashes of pasta water as needed for a silky coating.
  9. Finish with shrimp: Return shrimp and any juices to the skillet. Toss until heated through, about 1 minute.
  10. Cheese and herbs: Off heat, sprinkle in Parmesan and parsley. Toss again. Adjust salt, pepper, and lemon to taste.
  11. Optional veggies: If using spinach or peas, fold them in during step 9 so they wilt/warm. If using tomatoes, add them with the garlic to soften slightly.
  12. Serve: Plate hot with extra Parmesan, a crack of black pepper, and lemon wedges.