Lemon Shrimp Pasta Recipe

Ben Carraoli

I made this Lemon Garlic Shrimp Pasta the other night, and let me tell you — it instantly became one of my go-to weeknight meals. The shrimp turns beautifully plump, and the garlicky buttery sauce with lemon zest gives everything a bright, elegant lift.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

1 lb 454 g large shrimp (21/25 count) — using large, peeled and deveined shrimp helps them stay juicy and cook evenly.
½ teaspoon baking soda — this helps “brine” the shrimp briefly making them plump and giving them better texture.
½ teaspoon kosher salt Diamond Crystal, if you have it — for that same brine bath.
¼ teaspoon black pepper — adds a gentle peppery warmth.
⅛ teaspoon crushed red pepper flakes — just a hint of heat to balance the lemon.
½ lb 227 g spaghetti — the classic pasta for this sauce; using high-quality dried spaghetti gives a great bite.
4 tbsp 60 g extra-virgin olive oil — for sautéing the shrimp gently and building flavor.
6 cloves garlic sliced — garlic is the heart of the sauce; slicing (instead of mincing) gives a mellow garlicky bite.
~2 cups 480 g reserved pasta water — this starchy water helps make the sauce emulsify and stick to the pasta.
4 tbsp 56 g unsalted butter — the butter plus pasta water makes a rich, silky sauce.
1 large lemon zested and juiced — the lemon zest brings fragrance; the juice brings acidity and freshness.
¼ cup about 15 g minced fresh flat-leaf Italian parsley — adds color, freshness, and a herbaceous note.
Salt and additional pepper to taste — to finish the dish because you want to balance flavors perfectly.

Method

I start by combining the shrimp with baking soda, kosher salt, black pepper, and crushed red pepper flakes in a bowl. I mix it gently and let it sit for about 10 minutes — this little brine helps keep the shrimp juicy and gives them great texture when cooked.
While the shrimp brines, I zest and juice the lemon, slice the garlic, and mince the parsley. Then I bring a large, salted pot of water to a boil and cook the spaghetti to one minute less than al dente. I make sure to reserve at least a cup of the pasta water before draining.
Next, I heat a large pan over medium heat with the extra-virgin olive oil. Once it's shimmering, I add the shrimp in a single layer and sauté for about 3–4 minutes, flipping halfway. It's important not to overcrowd the pan, so each shrimp cooks evenly and becomes firm and opaque but not rubbery.
When the shrimp is cooked, I remove them to a plate and tent them with foil to keep warm. Then, in the same pan, I add the sliced garlic, letting it sauté for 2–3 minutes until it's golden and fragrant. If the pan seems dry, I drizzle in a little more olive oil.
I pour in about ½ cup of the reserved pasta water, using a wooden spoon to scrape up the flavorful bits stuck to the bottom of the pan. Then I add the pasta and 4 tablespoons of butter, tossing for about a minute so everything emulsifies. If I can, I flip the pan to help the butter + pasta water cling to the noodles; if not, I stir very deliberately to coat well.
Finally, I add the shrimp back to the pan, along with the parsley, lemon juice, and lemon zest. I toss everything together, taste, and then adjust for salt, pepper, or more red pepper if needed. If the pasta seems a little dry, I loosen it with a splash more pasta water. Serve immediately for best texture and flavor.

Notes

I make sure to completely thaw the shrimp (if frozen) beforehand — it ensures even cooking.
I always reserve more pasta water than I think I’ll need — the starchy water is magic for building sauce and rescuing dryness.
When sautéing garlic, I watch it closely; once it just turns golden, I stop — overcooked garlic gets bitter.
I don’t skimp on the lemon zest — the zest makes a huge difference in brightness.
I serve it right away — the sauce is best fresh, and the shrimp texture is at its peak.