Lemon Garlic Shrimp Pasta
This Lemon Garlic Shrimp Pasta features juicy shrimp, crisp-tender asparagus, and spaghetti tossed in a buttery garlic lemon sauce—bright, bold, and ready in under 30 minutes.
Ingredients
Pasta and Vegetables
- ½ lb spaghetti
- 1 lb asparagus trimmed and cut into 2" pieces
Sauce Base
- 3 Tbsp unsalted butter divided
- 3 Tbsp olive oil divided
- 4 cloves garlic minced (about 1½ Tbsp)
- ¼ tsp red pepper flakes or to taste
Protein
- 1 lb large shrimp peeled and deveined (16–20 or 21–25 count)
Seasonings and Finishing
- 1¼ tsp fine sea salt divided, plus more for pasta water
- ¼ tsp ground black pepper or to taste
- 1 Tbsp lemon zest
- ¼ cup fresh lemon juice from 1 large or 2 small lemons
- ⅓ cup chopped fresh parsley
- Freshly grated Parmesan for serving
Instructions
- Boil a large pot of water. Add 1 tbsp salt and 1 tbsp olive oil. Cook spaghetti until al dente, then drain and return to the pot. Cover to keep warm.
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high. Add asparagus, season with ¼ tsp salt and ⅛ tsp pepper. Cook uncovered, stirring occasionally, for 5 minutes until crisp-tender. Remove and set aside.
- In the same skillet, melt 2 tbsp butter with 2 tbsp olive oil. Add garlic and red pepper flakes; stir for 1 minute until fragrant. Add shrimp in a single layer, season with 1 tsp salt and ¼ tsp pepper, and cook about 1 minute per side until pink. Don’t overcook.
- Add lemon zest, lemon juice, and parsley. Stir to blend, then turn off the heat.
- Add pasta and asparagus back to the pan. Toss everything until coated. Serve hot with fresh Parmesan.