A contrast of rich and bright flavors, this succulent Lemon Garlic Shrimp Pasta will be on your table in just 20 minutes.
When you need a meal in a hurry, you can't go wrong with shrimp. It’s sweet, tender, juicy, and cooks quickly. Whether you're grilling it, cooking it on the stovetop, or roasting it in the oven, it takes very little time and effort to transform shrimp into a dinner that everyone will love.
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This Lemon Garlic Shrimp Pasta recipe is a great alternative when the temptation strikes to call for takeout. You’ll have the best of both worlds: a restaurant-quality meal that you can get on the table fast, perfect for busy weeknights. It's one of those easy recipes using simple pantry staples and freezer ingredients that you may already have on hand.
Ingredients You Need to Make Lemon Garlic Shrimp Pasta
- Pasta: any long and thin pasta you have in your pantry will work for this. Whether it’s spaghetti, linguine, fettuccini, or angel hair, simply follow the package directions to cook until firm to the bite (al dente).
- Shrimp: Medium or large shrimp work well here.
- Butter: Your choice of salted or unsalted butter.
- Olive Oil: Use whatever variety you have on hand.
- Parsley: Fresh, flat leaf Italian parsley.
- Lemon: You'll need the juice and zest.
- Parmesan Cheese: Grated for finishing the dish - optional.
- Garlic: 5 large garlic cloves
- Crushed Red Pepper: Just enough for a hint of heat.
- Freshly Ground Black Pepper and Kosher Salt: To taste.
You'll notice that there is no heavy cream. Instead, the shrimp cook in a creamy sauce of butter, olive oil, and plenty of garlic. Fresh lemon juice and zest give this dish its distinctive zing, similar to the Italian classic, Pasta al Limone. And fresh parsley adds earthy, bright flavor, while crushed red pepper flakes add gentle heat and a pop of color.
Though this pasta dish is simple to prepare, it's elegant enough for company or a date night. It plates up beautifully and tastes like it took hours to make, though it takes just 20 minutes from start to finish.
Mistakes to Avoid
A common mistake when preparing shrimp is to overcook it. Take care to sauté it just until pink and cooked through, so your shrimp will be juicy and tender, not tough and rubbery. The same goes for overcooking pasta. It should cooked until tender, but retain some bite (al dente).
Recipe Options
This recipe is delicious both with and without parmesan cheese. Without it, the pasta has a fresh simplicity that allows the fresh lemon flavor to shine. With parmesan, you add another layer of flavor that mellows the lemon and adds complexity. A splash of white wine along with the lemon is also an option. And to make this dish a meal on its own, toss in a few handfuls of baby spinach at the end. No shrimp? Make this Lemon Garlic Pasta instead.
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.)
- Creamy Cucumber Salad (So creamy and delicious, but just shy of 100 calories per generous serving!)
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 ¼ 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.
Recipe Video
Lemon Garlic Shrimp Pasta
Ingredients
- 12 ounces dried spaghetti or other long, thin pasta
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 large garlic cloves minced
- ¼ teaspoon crushed red pepper flakes or more
- 1 pound medium shrimp peeled and deveined
- 1 large lemon juice and zest
- ⅓ cup chopped fresh parsley
- 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 ¼ 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!
This as a delight! Definitely making again. Is the calorie count per serving or per 4 person meal? Thank you!
So glad you enjoyed this, Hanna! Thank you for coming back to let me know. The calorie count is per serving.
I’ve made lemony garlic shrimp and pasta before, but never with such satisfying results. Most recipes call for half a cup of oil and end up being, well, just oily. But yours, with a few tablespoons of oil, a bit of butter, a splash of pasta water and plenty of lemon, really did create a delightful creamy sauce - it was like magic! When dinner was served, all conversation stopped until we’d slurped up every bit. Then my husband asked, “When can we have this again?
You made my Sunday, Deborah! So glad this was a hit for you and your family.
So delicious! We ate every bit! Everyone was sad when it was all gone 🙂
aww, thanks so much, Susan! I'm so glad that you enjoyed this.
What a perfect dish for summer! Love how fresh and delicious this looks!
Thanks so much, Michelle!
Mmm, this is my kind of meal, Marissa - summer or winter, we always have a packet of garlic prawns in the fridge or freezer and this would be such a good meal to spruce them up a little. Thanks for the inspiration - we will all love eating this!
I love to hear that! Thank you, Katerina!
Such a beautiful recipe. So bright and fresh. Garlic + lemon + shrimp is delectable, and I love it for summertime. 🙂 ~Valentina
Thanks so much, Valentina! xo
Marissa, such a beautiful and fresh pasta dish! My family would love it!
I love to hear that, Kelly! Thank you!
My entire family would enjoy this pasta dish Marissa! We're all huge shrimp fans. Can't wait to serve it up at our house! Pinned!
I love to hear that, Mary Ann! Thank you.
Perfect, quick, delicious summer dinner! It's way too hot to spend more than a few minutes cooking!! Brilliant!!
aww...thanks so much Liz!
Simple and delicious recipe! Thank you for sharing, I love shrimp and can't never collect enough recipes 🙂
My pleasure, Natalia!
Just beautiful, Marissa! I love lemon and garlic in anything - and shrimp is such a beautiful addition. I would be happy to sit down to this lovely pasta dish anytime.
Yay! Thank you, Alex!
This is my kind of weeknight meal! So bright and summery! All the flavors I crave these days!!
Me too, Annie. A nice balance of fresh and decadent! 🙂
What a beautiful and simple pasta dish! This is something I'd love to whip up for a fancy date night in with Etienne. The kids don't like shrimp, so that just means we'll wait until they go to bed to enjoy this ourselves 😉
haha...more for you and Etienne! 😉 Thank you, Katherine.
This is really lovely, and is perfect for spring and summer. I’m not a huge lemon lover. I don’t dislike it, but I don’t tend to reach for lemons. Like I’d rather make a berry or peach curd than a lemon curd. But then, when I see recipes like this, I really want to make them!
I hope you'll give it a try, Mimi! The butter and olive oil tame the tartness, so I bet you'll enjoy this!
Easy, flavourful and quick...love it! With some crusty bread and some vino, I'm set! Love meals like this!
Love how you think, Dawn! Thank you!
I love how easy this recipe is! The flavors are perfect for summer, and I'm a fan of adding a splash of white wine. That way, we can go ahead and have a glass with dinner! 🙂 And now I'm craving pasta...
Sounds like a great plan, David! Thank you.
Nothing can beat shrimp pasta in summer (It's good all year round of course.) Just a bunch of simple ingredients, and you've got a stunning meal (Better than in most restaurants. And most likely, cheaper too!) Indeed I never use cream for making this type of pasta - olive oil and butter are the best friends of pasta and shrimp.
I agree, Ben! Thanks so much!
Shrimp are definitely the best when you need a meal in a hurry! And, this pasta is just perfect for busy weeknights! Or, entertaining because it looks so pretty! Im loving the light and bright flavors! Adding it to this week's dinner menu!
Love to hear that, Cheyanne! I hope you love it!
Easy, quick to prepare, and jam packed full of flavours...this is BETTER than any takeout! Thanks for the tip on the shrimp too.
My pleasure, Angie! Thanks! 🙂