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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.
I’ve made this 5 times and its on the weekly menu. My wife is super picky and loves it. Only change I do is instead of red chili flakes I go with Huy Fung chili garlic sauce (1 tbsp stirred in w parsley and lemon) Wife likes some heat but if you get a big bite of red pepper flakes they can smoke you. Great recipe!!!!
That’s so great, Scott! 5 times and counting – love it. The chili garlic sauce is a fun swap, especially for avoiding those hot pepper surprises. So glad this one’s a winner for you both!
Fast, easy, and perfect! Love the bright freshness of it all.
Going in the rotation
Love that, MJF! So glad this one’s earned a spot in your rotation. Thank you for coming back to let me know!
The recipe is solid. I mixed things up a bit by adding scallops along with the shrimp. I also used a combination of red chili flakes and Aleppo pepper flakes (to give it a smokey flavor). I also used white wine, and added the lemon juice and chunks of zest while cooking with the butter and garlic. The result was tasty, aromatic, and a hit with my spouse and friends.
Thanks Ryan! I love your additions – scallops with the shrimp sounds amazing, and the Aleppo pepper for smokiness is such a smart touch. So glad it was a hit with your spouse and friends!
I had a package of lemon pasta which I used with this recipe. Great outcome.
That sounds delicious, Carolyn! Lemon pasta is a great way to add an extra bump of lemon flavor. Thanks for trying the recipe!
Husbabd and I thought this absolutely declicious! I did use the suggested white wine. I also added cherry tomatoes and capers, but even without them, I think the dish would be great. The butter, oil, lemon and wine work together to give such a silky texture. Now for many Italian Americans (like myself) Christmas Eve Dinner is the most important meal of the year. Instead of cooking innumerable fishes like some Italians do, I happily settle for one or two, and what I think I am going to do is use this ultra-delicious recipe. Only for that special night, I may try it with pieces of lobster!
So happy you both loved it, Pensieve! Cherry tomatoes and capers sound like perfect additions. And lobster for Christmas Eve sounds just perfect – I love that you’re making this part of your tradition. Thanks for sharing!
Great dish! Made it many times and everyone loves it.
Thanks Charlie! I love that this has become a repeat recipe for you. So glad everyone enjoys it!
Lovely pasta with great flavour…..added a few capers and loved every mouthful.
So easy to prepare with impressive results! Totally 5 star!
Thank you so much, Julie! I love that you added capers – what a perfect touch for this dish! So happy you enjoyed every bite and found it easy to make. Thanks for the 5-star review!
Excellent I used Lemon flavoured papadrelle
That sounds delicious, Colette! Lemon pappardelle must have been perfect with the lemon garlic flavors – what a great pairing! So glad you enjoyed it!
Fantastic!! Added a little baby spinach for color and it turned out great!
That’s wonderful, Orlandi! I love the addition of baby spinach for color – what a great idea! So glad it turned out well for you!
Delicious and fast! My family loved it!
So happy your family enjoyed it! Nothing beats a recipe that’s both delicious and quick. Thanks for trying it!
I made this for my husband and two children last night. I was certain that one of the three wouldn’t like it, which is too common. But they loved it and even asked to have it again! Thanks for a great recipe.
That’s the ultimate victory – getting all three to love it AND ask for it again! I know how rare that is with kids. So glad this became a family winner. Thanks for letting me know!
Lovely recipe but I feel like it’s missing some “je ne sais quoi” . I love the simplicity of it, but feel like it’s lacking something more vibrant. Will perhaps add cherry tomatoes or chopped blanched asparagus for the extra flavour.
Cheers!
Hi Amanda! Thanks for trying the recipe! I love that you’re thinking about ways to make it your own – cherry tomatoes or blanched asparagus would both be wonderful additions for extra color and flavor. Sometimes a simple dish is the perfect canvas for whatever seasonal vegetables you have on hand. I’d love to hear how it turns out with your additions!
I LOVE this recipe. My go to for a delicious, impressive company meal.
That’s wonderful to hear, Jeanette! Thank you for coming back to let me know.