20-Minute Lemon Garlic Shrimp Pasta

Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes | Servings: 2–3

Why I Love This Recipe

This is my kind of date-night dinner: a little special, but still on the table in 20 minutes. The shrimp and spaghetti get tossed in a buttery garlic and white wine sauce with plenty of fresh lemon, Parmesan, and parsley. It's bright, cozy, and just elevated enough to feel like something you'd order out—without turning dinner into a project.

This recipe originally came together on a night when we really needed a reset. After a long day with our little guy, I wanted to cook something comforting without putting much thought into it. My husband loved it so much he immediately asked if we could make it every week. That's usually a pretty good sign around here.

Ingredients

Pasta + Shrimp

• 8 ounces gluten-free spaghetti

• ½ pound cooked large shrimp, peeled and deveined

• 1 tablespoon extra virgin olive oil

• Kosher salt and freshly cracked black pepper, to taste

• ½–1 cup reserved pasta water

Lemon Garlic White Wine Sauce

• 2 tablespoons unsalted butter

• 4–5 garlic cloves, finely minced or thinly sliced

• ¼ teaspoon crushed red pepper flakes, optional

• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

• Juice of 1 lemon, about 2–3 tablespoons

• Zest of ½ lemon

• ¼ cup freshly grated Parmesan

• 2–3 tablespoons fresh parsley, finely chopped

For Serving

• Freshly grated Parmesan

• Fresh parsley

• Fresh lemon zest

• Lemon wedges

• Crushed red pepper flakes, optional

Instructions

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the gluten-free spaghetti until al dente according to package directions. Before draining, reserve 1 cup of the pasta water, then drain the pasta.

2. Start the sauce: While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the garlic and crushed red pepper flakes, if using, and cook for 30–60 seconds, just until fragrant. Be careful not to brown the garlic.

3. Add the wine: Pour in the white wine and bring to a gentle simmer. Cook for 3–5 minutes, until the wine has reduced by about half.

4. Warm the shrimp: Add the cooked shrimp and toss in the sauce for 1–2 minutes, just until warmed through. Stir in the lemon juice and zest.

5. Bring everything together: Add the drained spaghetti directly to the skillet along with about ¼ cup reserved pasta water. Sprinkle in the Parmesan and toss continuously until the cheese melts and the sauce becomes light and glossy, adding another splash of pasta water as needed.

6. Finish and serve: Remove from the heat and toss with the fresh parsley. Taste and season with salt, black pepper, or additional lemon juice as needed. Divide between shallow bowls and finish with extra Parmesan, parsley, lemon zest, and crushed red pepper flakes if you like a little heat.

Notes

• Don't skip the pasta water: The starchy water helps the butter, wine, lemon, and Parmesan come together into a silky sauce that actually clings to the spaghetti.

• Using cooked shrimp: Add them toward the end and warm them just long enough to heat through. Cooking them too long can make them rubbery.

• Make it dairy-free: Use your favorite dairy-free butter and Parmesan alternative.

• Leftovers: Reheat gently with a splash of water or broth to loosen the sauce.

Nicole's Hosting Tip

This is such an easy dinner for two, but it's also one of my favorite kinds of recipes to double when friends come over. Serve it in a big shallow pasta bowl with extra Parmesan, lemon wedges, and crushed red pepper on the table. Add a simple arugula salad, open the same bottle of white wine you used for the sauce, and dinner feels special with almost no extra work.