20-Minute Lemon Shrimp Spaghetti
This 20-Minute Lemon Shrimp Spaghetti is fresh, zesty, and ready in a flash! Perfect for busy nights, it combines tender shrimp with bright lemon and garlic flavors.
Equipment
- Large Pot
- Large Skillet
- Colander
- Citrus zester or grater
- Measuring Spoons
- Tongs or pasta fork
Ingredients
- 8 ounces spaghetti whole wheat or regular
- 1 pound shrimp peeled and deveined, fresh or frozen (thawed)
- 2 tablespoons olive oil for sautéing the shrimp and garlic
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 0.25 teaspoon red pepper flakes for a gentle kick of heat
- salt to taste
- pepper to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Reserve about 1 cup of the pasta water before draining, then drain the spaghetti and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Lower the heat to medium and add the lemon juice and zest to the skillet. Let it simmer for about a minute to meld the flavors. Add a splash of the reserved pasta water to loosen the sauce and create a silky texture.
- Return the shrimp to the skillet, then toss in the cooked spaghetti. Use tongs to mix everything well, adding more pasta water as needed to coat the pasta evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Plate the 20-Minute Lemon Shrimp Spaghetti and sprinkle generously with fresh chopped parsley. Serve and enjoy.
Notes
- Use shrimp that are similar in size for even cooking.
- Don’t overcook the shrimp; they cook quickly and become rubbery if left too long.
- Reserve pasta water to adjust sauce consistency—it helps the sauce cling to the spaghetti perfectly.
- For a creamier version, stir in a splash of heavy cream or a dollop of ricotta.
- Fresh lemon zest is key—avoid bottled lemon juice as it lacks the bright, fresh notes.