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If you want a dinner that feels special enough for a date night but is easy enough for a busy Tuesday, this lemon garlic shrimp spaghetti with charred broccolini is exactly what you need. Plump shrimp are seared in a garlicky butter sauce, then tossed with spaghetti, fresh lemon, and Parmesan. The charred broccolini adds a smoky, slightly crisp contrast that balances the richness of the pasta. It’s a bright, restaurant-quality meal that comes together in about 30 minutes.
why make this recipe
This dish is a masterclass in simple, layered flavor. It uses a handful of ingredients but delivers a sauce that clings to every strand of spaghetti.
- Ready in about 30 minutes from start to finish.
- Serves two, making it perfect for a cozy dinner.
- The combination of garlic, lemon, and butter is classic and irresistible.
- Charring the broccolini adds a deep, smoky flavor with minimal effort.
how to make lemon garlic shrimp spaghetti with charred broccolini
Ingredients
- 6 oz spaghetti
- 12 oz large shrimp, peeled and deveined
- 1 bunch broccolini (about 6–8 oz), trimmed
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.
- Char the broccolini: While the pasta cooks, heat a large skillet or grill pan over medium-high heat. Toss the broccolini with a drizzle of olive oil and a pinch of salt. Add to the hot pan and cook for 4–5 minutes, turning occasionally, until the stems are tender-crisp and the florets are lightly charred. Remove from the pan and set aside.
- Sear the shrimp: Pat the shrimp dry and season with salt and pepper. In the same skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque (reaching an internal temperature of 145°F). Remove the shrimp to a plate.
- Build the sauce: Reduce the heat to medium. Add the remaining 2 tbsp butter to the skillet. Once melted, add the garlic and red pepper flakes. Sauté for 30–45 seconds until fragrant.
- Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until the liquid is slightly reduced.
- Finish the sauce: Stir in the lemon zest and lemon juice. Add the drained spaghetti, charred broccolini, and Parmesan. Toss well, adding a splash of reserved pasta water as needed to create a glossy sauce that coats the pasta.
- Combine and serve: Return the shrimp to the pan and toss for 30 seconds to warm through. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately with lemon wedges and extra Parmesan.
how to serve lemon garlic shrimp spaghetti with charred broccolini
Serve this pasta immediately in warmed bowls. A crisp, dry white wine (like Pinot Grigio or Sauvignon Blanc) pairs beautifully with the bright lemon and garlic flavors. A simple side of crusty bread is perfect for soaking up any extra sauce.
how to store lemon garlic shrimp spaghetti with charred broccolini
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving on high, as the shrimp can become rubbery.
tips to make lemon garlic shrimp spaghetti with charred broccolini
- Pat the shrimp very dry before searing; moisture prevents a good golden crust.
- Do not overcook the shrimp. They will continue to cook slightly when returned to the hot sauce.
- Reserve more pasta water than you think you need. The starchy water is key to emulsifying the sauce.
- For extra char on the broccolini, use a cast-iron skillet or grill pan.
variation
For a creamy version, stir in 1/4 cup of heavy cream along with the lemon zest and juice in step 6. Simmer gently for 1 minute before adding the pasta.
FAQs
Can I use frozen shrimp?
Yes, but thaw them completely in the refrigerator overnight and pat them very dry before cooking.
What can I use instead of white wine?
Chicken broth or a splash of pasta water with an extra squeeze of lemon works well.
Is this dish spicy?
The red pepper flakes add a mild warmth. You can omit them or add more to suit your taste.
Can I use regular broccoli instead of broccolini?
Yes, but cut regular broccoli into small florets and blanch it for 1–2 minutes before charring, as it takes longer to become tender.
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Lemon Garlic Shrimp Spaghetti with Charred Broccolini
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water; drain.
- Heat a large skillet over medium-high. Toss broccolini with olive oil and salt. Char in the pan for 4–5 minutes until tender-crisp. Remove and set aside.
- Pat shrimp dry; season with salt and pepper. In the same skillet, heat 1 tbsp olive oil and 1 tbsp butter. Sear shrimp 1–2 minutes per side until opaque (145°F). Remove to a plate.
- Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes. Sauté 30–45 seconds.
- Pour in white wine, scraping up browned bits. Simmer 1–2 minutes.
- Stir in lemon zest and juice. Add spaghetti, broccolini, and Parmesan. Toss with pasta water as needed for a glossy sauce.
- Return shrimp to the pan; toss 30 seconds. Season. Garnish with parsley; serve with lemon wedges.
