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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 863

Ingredients Method Notes

Ingredients

For the Pasta

400 g linguine pasta
12 g kosher salt 1.5 teaspoons, for pasta water
240 ml reserved pasta water

For the Shrimp

600 g large shrimp peeled and deveined (16/20 count)
3 g kosher salt 1/2 teaspoon
1 g freshly ground black pepper 1/2 teaspoon

For the Lemon Butter Sauce

80 ml extra virgin olive oil divided
60 g unsalted butter
40 g garlic cloves 8 cloves, thinly sliced
1 g red pepper flakes 1/2 teaspoon
180 ml dry white wine
2 item large lemons zest of both, 60ml juice from 1.5 lemons
20 g capers drained and rinsed (2 tablespoons)

For Finishing

40 g fresh parsley roughly chopped
15 g fresh basil leaves torn
50 g Parmigiano-Reggiano finely grated
1 g freshly ground black pepper 1/2 teaspoon

Method

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.