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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.
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!
Yes, the bottle of chardonnay was missing from the suggested, I mean, necessary, side dishes :).
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! 🙂