Alright, picture this: a busy weeknight, you’re staring into the fridge wondering what on earth to cook that’s quick, fresh, and doesn’t involve a mountain of dishes. Enter my *Lemon Shrimp Spaghetti* — the ultimate weeknight save! It’s bright, zesty, and just what you need when you want dinner on the table in under 30 minutes. The shrimps are juicy and tender, the lemon adds that perfect zing, and the garlic butter sauce is downright irresistible. Plus, it’s simple enough to whip up even when your brain’s running on empty. Trust me, this one’s a winner that’ll have you feeling fancy without all the fuss.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
12 ounces spaghetti
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
3 cloves garlic, minced
1 lemon, zested and juiced
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
For the Garnish:
Extra lemon wedges
Grated Parmesan cheese (optional)
How I Make It
Step 1:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente—usually about 8 to 10 minutes. Don’t forget to reserve about 1/2 cup of the pasta water before draining; it will come in handy for the sauce!
Step 2:
While the pasta cooks, heat olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt, pepper, and red pepper flakes if using. Cook for about 2 minutes on each side until they’re pink and opaque. Remove the shrimp and set aside.
Step 3:
Lower the heat to medium, then melt the remaining 2 tablespoons of butter in the same skillet. Toss in the minced garlic and cook for about 30 seconds until fragrant, but watch carefully so it doesn’t burn! This is where the kitchen starts smelling amazing.
Step 4:
Next, add in the lemon zest and lemon juice, stirring everything together. Pour in a splash of the reserved pasta water to loosen the sauce if it feels too thick—it should coat the noodles beautifully.
Step 5:
Return the shrimp to the skillet and toss gently to combine with the lemon garlic sauce. Season to taste, adjusting salt and pepper if needed. Remember, the lemon should be bright, but balanced!
Step 6:
Add the drained spaghetti directly into the skillet and toss everything until the pasta is well-coated. Sprinkle with chopped parsley and serve immediately with extra lemon wedges and a sprinkle of Parmesan if you like.
Variations & Tips
For a richer sauce, stir in 1/4 cup of heavy cream after adding the lemon juice.
Swap spaghetti for linguine or fettuccine, which hold sauce beautifully.
If shrimp aren’t your thing, diced chicken breast works well, just cook fully before adding sauce.
Add a handful of baby spinach or arugula at the end for a fresh, green touch.
Overcooked shrimp? To avoid this, remove them from heat just as they turn pink—they continue to cook in the residual heat.
If you like more heat, add an extra pinch of red pepper flakes or a dash of cayenne.
How I Like to Serve It
This Lemon Shrimp Spaghetti pairs wonderfully with a crisp green salad and a glass of chilled white wine on a warm spring evening. It also shines bright as a light dinner for a casual weeknight or even impresses guests for a simple weekend meal. I like to serve it family-style so everyone can pile on garlic bread and lemon wedges for that extra zing.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently to avoid rubbery shrimp.
For a gluten-free option, use your favorite gluten-free pasta.
Closing: This recipe never fails to lift my spirits and taste buds alike, thanks to the perfect balance of bright lemon and buttery shrimp, making weeknight dinners something to look forward to!
