Looking for a restaurant-quality pasta dish you can whip up at home? This Lemon Garlic Shrimp Pasta is my go-to recipe when I want something impressive yet surprisingly simple to make. The combination of succulent shrimp, al dente pasta, and a bright, garlicky sauce creates a perfect balance of flavors that’ll make any weeknight dinner feel special.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine or spaghetti
- 6 cloves garlic, minced
- 2 lemons (juice and zest)
- 1/3 cup olive oil
- 4 tablespoons butter
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup pasta water (reserved)
Instructions
- Bring a large pot of salted water to boil for the pasta. While waiting, pat the shrimp dry with paper towels and season with salt and pepper.
- Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same skillet, add lemon juice, zest, and butter. Stir until butter melts and sauce begins to simmer.
- Add cooked pasta to the skillet, tossing well to coat with the sauce. If needed, add reserved pasta water a little at a time to create a silky sauce.
- Return shrimp to the pan and add chopped parsley. Toss everything together until well combined and heated through.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 people
Recipe Notes
- For the best results, don’t overcook the shrimp – they should be just pink and opaque.
- Always save some pasta water! It’s crucial for achieving the perfect sauce consistency.
- Fresh garlic works best in this recipe, but you can use pre-minced garlic in a pinch.
- You can substitute shrimp with scallops or chicken if preferred.
- The pasta is best served immediately while the sauce is hot and silky.
- For a lighter version, you can reduce the amount of butter and use more pasta water to maintain the sauce consistency.
- If you enjoy extra heat, add more red pepper flakes to taste.
This Lemon Garlic Shrimp Pasta reheats well the next day, though you might need to add a splash of water when reheating to revive the sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Lemon Garlic Shrimp Pasta
A restaurant-quality pasta dish featuring succulent shrimp, al dente pasta, and a bright, garlicky sauce.
Ingredients
- 1 pound large shrimp peeled and deveined
- 12 ounces linguine or spaghetti
- 6 cloves garlic minced
- 2 lemons juice and zest
- 1/3 cup olive oil
- 4 tablespoons butter
- 1/2 cup fresh parsley chopped
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 cup pasta water reserved
Instructions
- Bring a large pot of salted water to boil for the pasta. While waiting, pat the shrimp dry with paper towels and season with salt and pepper.
- Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same skillet, add lemon juice, zest, and butter. Stir until butter melts and sauce begins to simmer.
- Add cooked pasta to the skillet, tossing well to coat with the sauce. If needed, add reserved pasta water a little at a time to create a silky sauce.
- Return shrimp to the pan and add chopped parsley. Toss everything together until well combined and heated through.