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 Lemon Garlic Butter 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, Lemon Garlic Chicken Pasta or this Tuna Pasta with a no-cook sauce 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
- ¼ 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 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!
Very nice and light pasta dish. I’ve made it a few times and sometimes I use a little Pinot Grigio for a replacement for the pasta water. I even like the flavor when I cook my shrimp in it.
Either way, I enjoy the meal.
Thanks
That's so good to hear, Gary! Adding a bit of Pinot Grigio is a great way to add your own spin on this recipe.
It was fabulous and fast to make!
So glad you enjoyed this, Mary! Thank you for coming back to let me know.
Tried it tonight!! So delish and EASY!!!! Thanks
My pleasure, Shelle! So glad you enjoyed it.
Tried this tonight. Hubby really likes lemon, so he added a bit more. It was delicious!! Will definitely cook this again. So simple!
That's wonderful to hear, Belinda! So glad you and your husband are enjoying this!
I have made this for years. I use chicken Broth instead of pasta water for a more delicious flavor.
I'm so glad you're enjoying the recipe, Misha!
I didn't have any parsley so I used cilantro. Wonderful!
So glad you enjoyed this, Suzy!
Made this tonight. Left out the cheese. It was an excellent dish! Quick,easy and delicious!
I wouldn’t change a thing!!
So glad you're enjoying the recipe!
Really really good! Thanks so much!!
So glad you enjoyed it!
Can you reheat this recipe? What do you put in the pasta to reheat it and do you use the stove top or microwave.
Thanks
Hi Dorinda! I reheat this with a little oil (or leftover pasta cooking water if I have it) in a skillet over medium-low heat on the stovetop.
I made the other night and it was delicious and easy. The lemon was so refreshing. Highly recommend it.
So glad you enjoyed this, Nicole! I appreciate you coming back to let me know.
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!