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.
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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.
Thanks for this! It is very similar to a recipe my mom used to make, the exception being she used white wine instead of the pasta water, reduced by half before adding the shrimp back in. I split the difference, added much less white wine, then the pasta water and proceeded per your directions. Also added fresh basil as she used to do. I’d lost her recipe and she’s gone now, and this was even better than hers! Thanks!
Cynthia, I love this. I’m so glad you took this recipe and the memory of your mom’s recipe to make it your own. Sweet of you to let me know.
Oh my gosh! So easy and delicious! I used cooked shrimp. I removed the tails and heated it in the butter garlic sauce. This will be a new favorite for entertaining.
I love to hear this, Sharon! Thank you for letting me know.
Amazing me and my wife are trying new things out to cook and this one is on the top of our list thank u so much
My pleasure! I’m so glad you’re enjoying the recipe, Jeff!
This looks absolutely amazing! I CANNOT wait to try THIS!
Thank you, Ila! I hope you love it.
This was terrific. I added fresh mushrooms just after sautéing the garlic and red pepper flakes. Lemon juice and zest made all the difference in this recipe. Thank you!
So glad you enjoyed it, Hinda!
Made this 2-3 times and love it. Have you ever added cherry tomatoes? Andouille sausage? Pros/cons….
Appreciate your work!
So glad you’re enjoying the recipe, Don! I think that either or both of those additions would be delicious! I’d sauté the sausage first to get it just the way you like it without overcooking the shrimp, then add it back just long enough to reheat. And if I were adding cherry tomatoes, I’d add them to the oil with the garlic and cook 2-3 minutes until they’re blistered and starting to burst before adding the shrimp. Hope that helps!
Easy and really delicious! One of our new favorite recipes that we really enjoy and is great for company.
This is wonderful to hear, Sally! So glad you’re enjoying the recipe.
Such a delicious light and flavorful recipe. Perfect for summer. I mixed in a little arugula and it was so tasty. Thank you for the recipe Marissa.
My pleasure, Liane! So glad you enjoyed the recipe and made it your own!
My husband and I love this dish. I have made it once before and loved it, but this time I added sauteed sliced zucchini and mushrooms and had a side green salad to balance out the meal. It was so good.
That’s wonderful to hear, Cindy, and I love that you’ve made it your own!
Sooo delicious! Perfect for a warm Summer dinner!
I’m so happy you enjoyed it, Sherman!
Super!
Thanks, Micke!
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!