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Garlicky shrimp tossed with pasta in a light butter and white wine sauce makes a quick, elegant family dinner. This high protein, mediterranean-inspired dish is fresh, flavorful, and ready in under 25 minutes.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package directions; reserve ½ cup pasta water before draining.
While pasta cooks, pat the shrimp dry with a paper towel and season with salt and black pepper on both sides.
Heat olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon butter. Stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant, taking care not to brown the garlic.
Pour in the white wine and cook for 2–3 minutes at a simmer, scraping up any browned bits, until sauce is slightly reduced. Add lemon zest and juice.
Return the drained pasta to the pan, adding reserved pasta water as needed to loosen the sauce. Toss to coat pasta evenly.
Add shrimp back to the pan along with chopped parsley, toss gently to heat through, and adjust seasoning with additional salt or pepper if needed. Serve immediately.
