Lemon Garlic Shrimp Pasta
Succulent shrimp meets al dente linguine in a vibrant lemon-garlic butter sauce that’s both elegant and effortless. With a hint of white wine, fresh herbs, and a touch of red pepper heat, this restaurant-quality pasta comes together in just 30 minutes. Perfect for busy weeknights or impressive enough for special occasions.
Prep Time : 15 min
Cook Time : 15 min
Servings : 4
15 min
15 min
4
Ingredients
For the Pasta
• 400g linguine pasta — this one on Amazon
• 12g kosher salt (1.5 teaspoons), for pasta water
• 240ml reserved pasta water
For the Shrimp
• 600g large shrimp, peeled and deveined (16/20 count)
• 3g kosher salt (1/2 teaspoon)
• 1g freshly ground black pepper (1/2 teaspoon)
For the Lemon Butter Sauce
• 80ml extra virgin olive oil, divided
• 60g unsalted butter
• 40g garlic cloves (8 cloves), thinly sliced
• 1g red pepper flakes (1/2 teaspoon)
• 180ml dry white wine
• 2 large lemons (zest of both, 60ml juice from 1.5 lemons)
• 20g capers, drained and rinsed (2 tablespoons) — this one on Amazon
For Finishing
• 40g fresh parsley, roughly chopped
• 15g fresh basil leaves, torn
• 50g Parmigiano-Reggiano, finely grated — this one on Amazon
• 1g freshly ground black pepper (1/2 teaspoon)
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Directions
- Cook the Pasta
Bring a large pot of water to a rolling boil and add 12g of kosher salt. Add 400g linguine and cook until 2 minutes shy of package directions for al dente, stirring occasionally. Before draining, reserve 240ml of the starchy pasta water—this will help create a silky, emulsified sauce. - Sear the Shrimp
Pat 600g shrimp completely dry with paper towels and season with 3g salt and 1g black pepper. Heat a large skillet over medium-high heat with 40ml olive oil. When the oil shimmers, add shrimp in a single layer and sear undisturbed for 90 seconds until golden, flip, and cook 60 seconds more until pink and curled. Transfer to a plate. - Build the Garlic Base
Reduce heat to medium and add the remaining 40ml olive oil to the same pan. Add 40g sliced garlic and 1g red pepper flakes, stirring constantly for 45-60 seconds until golden and fragrant but not brown. Pour in 180ml white wine, scraping up browned bits, and let reduce by half for about 2 minutes. - Create the Lemon Butter Sauce
Add 60g butter, zest of 2 lemons, and 60ml lemon juice to the pan, swirling until butter melts and emulsifies. Add 180ml reserved pasta water and bring to a gentle simmer. Add the drained pasta and 20g capers, tossing vigorously for 2-3 minutes to finish cooking the pasta in the sauce. Add more pasta water 30ml at a time if needed for a silky consistency. - Finish and Serve
Return the shrimp and any accumulated juices to the pan. Add 40g parsley, 15g basil, and remaining 1g black pepper, tossing gently for 30 seconds. Remove from heat and add 50g Parmigiano-Reggiano, tossing quickly to incorporate. Divide among four warm shallow bowls, ensuring equal shrimp portions, and drizzle with any remaining pan sauce.
*Notes :
- Don’t skip reserving pasta water—its starch is essential for creating a glossy, restaurant-quality sauce that clings to every strand of linguine.
- Watch the garlic carefully during cooking; the line between golden perfection and burnt bitterness is just seconds, so stir constantly and reduce heat if it’s browning too quickly.
- For the best sear on your shrimp, make sure they’re completely dry and avoid overcrowding the pan—cook in batches if necessary to maintain high heat and achieve that golden caramelization.
Nutrition Facts
( per serving )
Calories
~863 kcal
Protein
50 g
Fat
43 g
Carbs
78 g
Calories
~863 kcal
Protein
50 g
Fat
43 g
Carbs
78 g
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Lemon Garlic Shrimp Pasta
Ingredients
Method
- Bring a large pot of water to a rolling boil and add 12g of kosher salt. Add 400g linguine and cook until 2 minutes shy of package directions for al dente, stirring occasionally. Before draining, reserve 240ml of the starchy pasta water—this will help create a silky, emulsified sauce.
- Pat 600g shrimp completely dry with paper towels and season with 3g salt and 1g black pepper. Heat a large skillet over medium-high heat with 40ml olive oil. When the oil shimmers, add shrimp in a single layer and sear undisturbed for 90 seconds until golden, flip, and cook 60 seconds more until pink and curled. Transfer to a plate.
- Reduce heat to medium and add the remaining 40ml olive oil to the same pan. Add 40g sliced garlic and 1g red pepper flakes, stirring constantly for 45-60 seconds until golden and fragrant but not brown. Pour in 180ml white wine, scraping up browned bits, and let reduce by half for about 2 minutes.
- Add 60g butter, zest of 2 lemons, and 60ml lemon juice to the pan, swirling until butter melts and emulsifies. Add 180ml reserved pasta water and bring to a gentle simmer. Add the drained pasta and 20g capers, tossing vigorously for 2-3 minutes to finish cooking the pasta in the sauce. Add more pasta water 30ml at a time if needed for a silky consistency.
- Return the shrimp and any accumulated juices to the pan. Add 40g parsley, 15g basil, and remaining 1g black pepper, tossing gently for 30 seconds. Remove from heat and add 50g Parmigiano-Reggiano, tossing quickly to incorporate. Divide among four warm shallow bowls, ensuring equal shrimp portions, and drizzle with any remaining pan sauce.