Lemon Garlic Shrimp Pasta

This is one of those dinners that feels light but still eats like a full plate.

Big shrimp, hot pan, good olive oil, fresh lemon, and just enough cheese to round it out. I added a splash of Chardonnay and a minced shallot after the garlic — small move, big difference. It keeps everything bright and balanced without turning it into a heavy cream situation.

Weeknight fast. Clean. Intentional.

Serves

4–5 servings

Ingredients

Shrimp

• 1–1¼ lb 21–25 count shrimp, peeled and deveined (tails off)
• Kosher salt
• Fresh cracked black pepper
• 1 tbsp olive oil

Pasta

• 12 oz spaghetti, linguine, or bucatini
• Kosher salt (for pasta water)

Sauce

• 4 cloves garlic, thinly sliced or minced
• 1 small shallot, minced
• ¼ cup extra virgin olive oil
• ½ cup Chardonnay
• Zest of 1 lemon
• Juice of ½–1 lemon (to taste)
• ¼–½ tsp crushed red pepper flakes (optional)
• ½ cup reserved pasta water (as needed)
• ¼ cup grated Parmesan or Pecorino Romano
• Fresh parsley, chopped

Instructions

1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve 1 cup pasta water, then drain.
2. Sear the shrimp: Pat shrimp very dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear shrimp in a single layer about 1½–2 minutes per side until just opaque. Remove to a plate.
3. Build the sauce: Lower heat to medium. Add ¼ cup olive oil to the same pan. Add garlic and shallot and cook gently until fragrant (do not brown). Pour in the Chardonnay and simmer 2–3 minutes to reduce slightly and cook off the alcohol. Add lemon zest and crushed red pepper flakes.
4. Bring it together: Add drained pasta to the pan with about ¼ cup reserved pasta water. Toss to coat and emulsify.
5. Finish: Add shrimp back in. Squeeze in lemon juice and toss gently. Add more pasta water as needed to loosen and create a light sauce. Remove from heat and stir in cheese and parsley. Taste and adjust salt, pepper, or lemon.

Chef Notes

• Keep the garlic gentle: browned garlic will take over the whole dish.
• Don’t overcook shrimp: pull them as soon as they turn opaque — they finish as everything tosses together.
• Pasta water is the sauce: add a splash at a time until it turns glossy and coats the noodles.
• Want it extra clean? go lighter on the cheese and lean into lemon + pasta water.

Estimated Macros (Per Serving)

Based on 4–5 servings (about 4.5 average). Chardonnay impact is minimal after reduction.

• Calories: ~525
• Protein: ~37g
• Carbs: ~52g
• Fat: ~19g
• Fiber: ~3g

Storage & Reheat

• Fridge: up to 3 days
• Reheat: low heat in a skillet with a splash of water (or a tiny hit of olive oil) to loosen the sauce