Ingredients (Serves 2-3)

• 8 oz spaghetti or linguine
• ½ lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• Zest of 1 Meyer lemon
• 3–4 tbsp Meyer lemon juice (to taste)
• ½ tsp red pepper flakes (optional)
• 1–2 tsp fish sauce (optional)
• 2–3 tbsp unsalted butter
• ¼ cup reserved pasta water, plus more as needed
• Salt and freshly ground black pepper
• Fresh parsley, finely chopped
• Freshly grated Parmesan (optional)

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Preparation

Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water before draining.

Meanwhile, pat the shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp briefly—about 1 minute per side—until just turning opaque. Transfer to a plate; they will finish cooking in the sauce.

Reduce heat to medium and add the remaining olive oil along with the sliced garlic. Cook gently until fragrant, taking care not to brown. Stir in the lemon zest and red pepper flakes, allowing the aromatics to bloom.

Add ¼ cup reserved pasta water along with the Meyer lemon juice and bring to a gentle simmer. Swirl in the butter until the sauce becomes glossy and lightly emulsified.

Add the drained pasta to the skillet and toss to coat. Return the shrimp and any accumulated juices to the pan, tossing gently until the shrimp are just cooked through and the sauce clings to the pasta. If needed, add additional pasta water in small increments to loosen and refine the texture.

Finish with a touch of fish sauce, if using, to deepen the savory profile. Adjust seasoning with salt, pepper, and additional lemon juice as needed.

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To Serve

Divide among warm bowls and finish with chopped parsley. A light grating of Parmesan or a final drizzle of olive oil may be added, though the dish stands beautifully on its own.

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🍋 Ingredient Note

If using regular lemons, start with less juice (about 2–3 tablespoons) and adjust to taste. A small knob of butter or pinch of sugar can help balance sharper acidity.

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🍷 Pairing Note

This dish pairs beautifully with fresh, mineral-driven white wines. The citrus lift and bright acidity echo the lemon-driven sauce, while the wine’s structure complements the richness of the butter and olive oil.