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I love to make quick meals at home that I’d be thrilled to be served in a restaurant. Don’t you? This Lemon Garlic Shrimp Pasta is exactly that kind of recipe. A contrast of rich and bright flavors, with tender pasta, succulent shrimp, and zesty lemon, it’s a dish that I turn to often. Just a handful of everyday ingredients and ready to serve in just 20 minutes.
Shrimp has a way to dressing up just about any meal. In this recipe, I quickly sauté it in olive oil with garlic and red pepper flakes, infusing it with flavor while keeping it succulent. Then I add just a touch of butter to create a light, creamy sauce reminiscent of the Italian classic, Pasta al Limone, but without the heavy cream. A sprinkle of fresh parsley just before serving adds an earthy brightness, while lemon juice and zest bring a distinctive zing to every bite.
Fabulous dish! I served it to very picky foodies. Everyone LOVED it.
Abby
Thank you for sharing.
Table of Contents
Ingredients for Lemon Garlic Shrimp Pasta
- Pasta: I prefer spaghetti or linguine, but any long, thin pasta works well. The sauce clings beautifully to these shapes.
- Shrimp: Medium shrimp are ideal – they cook quickly and remain tender.
- Olive oil and butter: The combination creates a rich base for the sauce. Use a good quality extra virgin olive oil for the best flavor.
- Garlic: Fresh garlic is a must here. I like to use large cloves for a robust flavor, but adjust to your taste.
- Red pepper flakes: Just a pinch adds a subtle heat that complements the lemon and garlic. Feel free to add more if you like it spicier.
- Lemon: You’ll need both the juice and zest. Fresh is essential – the bright, citrusy flavor really makes this dish pop.
- Parsley: Fresh parsley adds a touch of color and a light, herbal note. It’s optional, but I think it really rounds out the flavors.
- Parmesan cheese: Freshly grated is best. It’s optional, but a sprinkle on top adds a nice salty, umami finish.
- Kosher salt and freshly ground black pepper: As always, these are key for seasoning. I prefer kosher salt for its clean taste and larger grains.
8 Recipe Tips
- Cook pasta al dente: I like to keep the pasta just shy of al dente. It’ll finish cooking when you toss it with the hot shrimp and sauce.
- Don’t overcook the shrimp: They’re perfect when just pink and curled into a ‘C’ shape. Watch closely to avoid overcooking.
- Pat shrimp dry: Pat the shrimp dry before cooking. I’ve found this helps them get a nice sear rather than steaming.
- Prep ingredients beforehand: Have everything chopped and ready before you start cooking. This dish comes together quickly.
- Use a large skillet: I prefer using a large skillet for this. It gives everything room to mingle without getting crowded.
- Reserve pasta water: Don’t forget to save some before draining! I consider it liquid gold for creating a silky sauce.
- Adjust lemon to taste: Start with less lemon and add more if needed. You can always brighten it up.
- Serve immediately: This dish is at its best right off the stove when the pasta’s hot and the shrimp are juicy.
Recipe Options
- With or without parmesan: I love it both ways. Without cheese, the lemon shines; with it, you get a mellow complexity.
- Add some greens: Toss in a few handfuls of baby spinach at the end. It’s my go-to for making this a complete meal.
- Wine not? A splash of white wine along with the lemon adds depth. I sometimes use this in place of some of the pasta water.
- Pasta alternatives: Serve over zucchini noodles or cauliflower rice for a low-carb option. I find it’s just as satisfying.
- Spice it up: Add more red pepper flakes or a dash of cayenne if you like heat. I often do this when I’m craving something bold.
- Herb swap: Try basil or cilantro instead of parsley. Basil is my personal favorite for a more Italian flair.
- Garlic lover’s version: Double the garlic for extra punch.
What to Serve Alongside
- Arugula Salad (This simple salad is easy to prepare and a perfect match for pasta.)
- Wedge Salad (The classic steakhouse side dish is always a good idea.)
- Little Gem Salad (If you’ve never tried this variety of lettuce, promise me you will.)
- Creamy Cucumber Salad (So creamy and delicious, but just shy of 100 calories per generous serving!)
More Lemon Garlic Dishes to Love
How to Make Lemon Garlic Shrimp Pasta
Step 1: Cook pasta according to package directions until firm to the bite. Drain, reserving 1 cup of cooking liquid.
Step 2: In a large skillet over medium-high heat, cook olive oil and butter until sizzling. Add garlic and red pepper flakes; cook and stir 30 seconds. Add shrimp; cook and stir until pink, 3 to 4 minutes. Remove from heat.
Step 3: Once pasta is cooked and drained, return shrimp mixture in skillet to medium heat. Add pasta and 1/4 cup of cooking liquid; stir until heated through, adding more cooking liquid if pasta is too dry.
Step 4: Remove skillet from heat and stir in parsley and lemon juice and zest. Season to taste with salt and pepper. Transfer to serving platter or bowl and sprinkle with parmesan cheese if desired. Serve.
Lemon Garlic Shrimp Pasta
Video
Ingredients
- 12 ounces dried spaghetti or other long, thin pasta
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes or more
- 1 pound medium shrimp peeled and deveined
- 1 large lemon juice and zest
- 1/4 cup chopped fresh parsley or more
- kosher salt and freshly ground black pepper to taste
- 2 ounces parmesan cheese freshly grated, optional
Instructions
- Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat.
- Once you've drained the pasta, set skillet with the shrimp mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
- Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese if using and serve.
Notes
- Use any long, slender pasta you like for this recipe.
- I switch back and forth on finishing this dish with parmesan cheese. Sometimes I want just the clean bright flavors of lemon and parsley with the sweet juicy shrimp. Up to you!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! I cut the recipe in half for the two of us and it was the perfect amount. I also added capers for a pop of color and flavor. Will make again for sure.
I’m so glad you enjoyed this, Vandi! The capers are a nice addition.
Pleasant recipe. Quick (after one peels the fresh Georgia shrimp) and easy. Wish I had read the add in options, it would have benefited from some jazzing up.
Hi Michael! I’m glad you enjoyed this and have some ideas for making it your own.
Love this recipe. I add spinach or asparagus. Delicious!
Great additions, Nancy! So glad you’re enjoying this recipe.
I have made this several times. Among many recipes for this dish, this is a superb one. It’s simple and fast, and the results are scrumptious.
That’s so wonderful to hear, Alice! Thank you for coming back to let me know.
I tried this because dairy is harder and harder for me to digest and my usual recipe needs cream. I really like this recipe better! Thank you and I’m adding this to my rotation.
I’m so glad you’re enjoying this, Marcia! Thank you for coming back to let me know.
So glad I tried this recipe. The mistakes to avoid and other tops were extremely helpful. The recipe was easy to follow and it went together quickly. The flavors were incredible. We have an amazing, authentic Italian restaurant near us and my family declared it as delicious as anything they have ever eaten there. To get my family of five to all agree on something for dinner is no small feat so this will definitely be added to our dinner rotation.
Wow, Jayne! This made my day – so happy that you and your family are enjoying this.
So easy, although it took me maybe 30-35 minutes total. Very flavorful and my wife and I loved it. A definite repeat dinner option!
I’m so glad to hear this, Brian! Thank you for coming back to let me know.
First time I made this, loved it. Only one mistake I made, this is not a recipe for Scotland in December, I will make it in spring and summer in the garden with chilled white wine, awesome recipe though
Hi William! I’m so glad you’re enjoying the recipe.
I’d like to quadruple the recipe amount for a party. Should I add 4x the lemon and garlic?
Hi Amy! This is such a great question. On the garlic, you’ll be mellowing it, so you could go with a full 4x, but I’d probably go with 3x, more like 12 to 15 cloves. (Unless you know that all of your guests are big garlic lovers, than even 20 could work.) For the lemon, I’d go with 3x and serve with fresh lemon wedges for squeezing – that should keep everyone happy. Cheers to a great party!
Lovely and fast. Thanks. I added more garlic because garlic and used white wine instead of pasta water. It works. 🙂
So glad you enjoyed this, Darren! Thank you for your cooking notes.
This was so simple and great tasting. Thank you for sharing this recipe ! I added some vegetables to it. I added fresh organic spinach leaves and some jar artichoke hearts that were soft and in plain water and a bit more pasta water. Yummy. A keeper recipe!
I’m so glad you enjoyed this dish and added your own touches, Annette!
Got a couple of bags of salad shrimp, and don’t like shrimp salad. Tried this recipe, using the precooked shrimp, and just dropped the time on heat after adding the shrimp to 30 seconds or so to warm them up. Absolutely fantastic. I’m an illiterate caveman, so dried parsley and no zest. Still delicious, could eat the whole pot tonight!
haha…love it! So glad this was a hit.
Super simple and super delicious. I’ll definitely be adding this to be repertoire!
I’m so glad you enjoyed this, Peter!
Fabulous dish! I served it to very picky foodies. Everyone LOVED it.
Thank you for sharing.
My pleasure, Abby! So glad this was a hit!