Lemon Garlic Shrimp Pasta
Fresh Zest

A bright and zesty Mediterranean-inspired pasta featuring succulent butterflied shrimp tossed in a silky garlic butter sauce with fresh citrus highlights.

Ingredients

• 250 g spaghetti
• 300 g raw shrimp, peeled and deveined
• 4 cloves garlic
• 30 g butter
• 1 tbsp olive oil
• 1 stalk scallion
• 12 piece lemon (for juice and zest)
• to taste salt
• to taste black pepper
• to taste dried parsley
• optional lime slices for garnish

Instructions

1. 1Mince the garlic

   

   Peel the fresh garlic cloves and place them on a sturdy wooden cutting board. Use a sharp kitchen knife to finely mince the garlic into tiny pieces to help release the oils and ensure even flavor distribution throughout the dish.

   Tip: To make peeling easier press down on each clove with the flat side of the knife to loosen the skin before mincing.
2. 2Prepare the shrimp

   

   Carefully devein each raw shrimp by making a shallow slit along the back with a sharp knife to remove the dark intestinal tract. Continue the cut slightly deeper to butterfly the shrimp, allowing them to cook evenly and present beautifully once served.

   Tip: Make sure the shrimp are patted dry before prep to prevent them from slipping while you are using the knife.
3. 3Season with pepper and salt

   

   Place the butterflied shrimp in a glass bowl along with freshly sliced scallions. Generously season the mixture with ground black pepper and a pinch of salt to begin building the base flavor profile for the marinade.

   Tip: Adjust the amount of black pepper according to your preference for spice and aroma.
4. 4Add the garlic marinade

   

   Add the finely minced garlic to the seasoned shrimp and scallions. Use a spoon or chopsticks to toss everything together until each shrimp is well-coated, then let the mixture sit for thirty minutes to fully marinate.

   Tip: Marinating the shrimp for the full thirty minutes is key to ensuring the garlic flavor penetrates the seafood effectively.
5. 5Boil the spaghetti

   

   Add a bundle of dry spaghetti to a pan of water that is beginning to boil. Season the water with a pinch of salt and a splash of olive oil to prevent the strands from sticking together. Cook the pasta for approximately eight minutes until it reaches an al dente texture.

   Tip: Using a shallow pan for long pasta like spaghetti works well as long as you use enough water to submerge the strands once they soften.
6. 6Add butter to the pasta

   

   After draining the pasta water return the cooked spaghetti to the pan. Place a small cube of yellow butter in the center of the warm noodles. The residual heat will melt the butter creating a silky coating that helps the other flavors adhere to the pasta.

   Tip: Avoid rinsing the pasta after draining because the natural starch helps the butter and garlic sauce bind perfectly to every strand.
7. 7Incorporate minced garlic

   

   Add a generous amount of freshly minced garlic to the pan with the spaghetti and the melting butter. Toss the pasta gently to distribute the garlic evenly, allowing the low heat to soften the garlic and release its pungent aroma into the butter sauce.

   Tip: Mince the garlic as finely as possible to ensure its flavor is distributed throughout the dish without large, overpowering bites.
8. 8Add the marinated shrimp

   

   Add the raw, marinated shrimp to the pan with the cooked spaghetti, melting butter, and minced garlic. Use tongs or chopsticks to spread the shrimp out across the pan so they can cook evenly in the garlic butter sauce.

   Tip: For the best flavor, ensure the shrimp have marinated for at least thirty minutes before adding them to the heat.
9. 9Sauté the shrimp and pasta

   

   Stir-fry the pasta and shrimp together over low heat. Continue tossing the ingredients until the shrimp transitions from a grey, translucent state to a vibrant, opaque pink, indicating they are fully cooked.

   Tip: Keep the heat low during this step to prevent the minced garlic from burning while the shrimp cooks through.
10. 10Season with fresh lemon juice

    

    Once the shrimp are cooked, use a silver citrus press to squeeze fresh lemon juice over the pasta. The acidity of the lemon brightens the flavors and perfectly complements the rich butter and seafood.

    Tip: Rolling the lemon on the counter with firm pressure before cutting helps release more juice.
11. 11Grate fresh lemon zest

    

    Once the marinated shrimp are added and cooked through, use a grater to zest a fresh lemon directly over the pan. The citrus zest adds a bright, aromatic lift that cuts through the richness of the butter and complements the seafood perfectly.

    Tip: When zesting, only grate the bright yellow outer skin. Avoid the white pith underneath, as it can introduce a bitter taste to your sauce.
12. 12Final seasoning

    

    Complete the dish by sprinkling dried parsley and a pinch of salt over the spaghetti and shrimp. Give everything a final toss to combine the seasonings before removing from the heat. This step balances the flavors and adds a touch of color to the final presentation.

    Tip: Always taste your pasta at this stage and adjust the salt or lemon juice level to suit your personal preference.

Storage and Reheating

Burn It Off

Frequently Asked Questions