GARLIC SHRIMP PASTA RECIPE: Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta

 


Lemon Garlic Shrimp Pasta

Looking for a quick yet indulgent weeknight dinner that tastes like it belongs in a fine Italian restaurant? Lemon Garlic Shrimp Pasta is your answer. Juicy shrimp, al dente pasta, and a bright, garlicky lemon sauce come together in under 30 minutes. It’s light, flavorful, and perfect for impressing guests—or treating yourself.

Why You’ll Love This Recipe

  • Quick & Easy: From pan to plate in 25–30 minutes.

  • Flavor-Packed: Garlic, lemon, and a touch of chili create layers of flavor.

  • Customizable: Add spinach, cherry tomatoes, or parmesan for extra flair.

  • Healthy Option: High in protein, low in fat, and packed with nutrients from fresh shrimp and garlic.

Ingredients (Serves 4)

  • 12 oz (340 g) spaghetti or fettuccine

  • 1 lb (450 g) large shrimp, peeled and deveined

  • 4 cloves garlic, minced

  • 1/4 tsp red pepper flakes (optional, for a slight kick)

  • 2 tbsp olive oil

  • 2 tbsp butter

  • Juice and zest of 1 large lemon

  • 1/2 cup (120 ml) dry white wine or chicken broth

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup fresh parsley, chopped

  • Grated Parmesan, for serving

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Sauté the Shrimp

In a large skillet over medium heat, warm olive oil. Add shrimp, season with salt, pepper, and red pepper flakes, and cook 1–2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.

3. Make the Lemon Garlic Sauce

In the same skillet, melt butter and sauté minced garlic for 30–45 seconds until fragrant. Add lemon juice, zest, and white wine (or chicken broth). Let it simmer for 2–3 minutes to reduce slightly.

4. Combine Pasta and Sauce

Return the cooked shrimp to the skillet and toss with the pasta. Add a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.

5. Garnish & Serve

Top with freshly chopped parsley and a generous sprinkle of grated Parmesan. Serve immediately with crusty bread or a fresh salad for a complete meal.

Pro Tips for Perfect Lemon Garlic Shrimp Pasta

  • Don’t overcook the shrimp: They turn rubbery quickly; pink and opaque is perfect.

  • Use fresh lemon: Bottled lemon juice lacks the bright, fresh flavor.

  • Add veggies: Cherry tomatoes or baby spinach can be tossed in for added color and nutrients.

  • Make it creamy: Stir in 1/4 cup of heavy cream for a richer, indulgent sauce.

Why This Recipe Works for Busy Nights

This pasta recipe strikes a balance between speed, simplicity, and flavor. With only a handful of ingredients and minimal prep, you can have a restaurant-quality dish ready in under 30 minutes. It’s perfect for weeknight dinners, date nights at home, or when unexpected guests arrive.

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Final Thoughts

If you love bold, zesty flavors, this Lemon Garlic Shrimp Pasta is a must-try. Its combination of succulent shrimp, tangy lemon, and aromatic garlic is a guaranteed crowd-pleaser. Plus, it’s versatile enough to make it your own—add veggies, cream, or extra herbs to suit your taste.

OTHER RECIPES


Garlic Shrimp Pasta Ingredients

  • 2 Tablespoons olive oil - plus 1 tsp
  • 4 tablespoons butter
  • 4 cloves of garlic, minced
  • 1 large shallot, diced
  • 1 lb large fresh or frozen shrimp, shelled, deveined with tails on or off
  • Salt and pepper to taste
  • ¼ cup white wine or broth
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons lemon juice plus more for garnishing
  • ¼ tsp lemon zest
  • ¼ cup chopped parsley plus more for garnishing
  • ½ lb (227 g) of spaghetti or pasta of choice
  • ¼ reserved pasta water

Garlic Shrimp Pasta Directions

Cook your pasta in a large pot of boiling salted water according to instruction on package.

Reserve a ¼ cup of pasta water before draining and set aside. Drain pasta and return to pot.

Drizzle pasta with the tsp of extra olive oil and set aside while cooking the shrimp. (You could use a little butter instead of oil if you prefer - it’s just to prevent pasta from clumping together while it sits while the shrimp cook)

Heat olive oil and 2 tablespoons of butter in a large pan or skillet on medium heat. Add garlic, shallots and chili flakes if using and sauté until fragrant and shallots are softened  and translucent, just a couple of minutes.

Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until they just start turning pink and then flip. 

Pour in wine or broth and bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (do not over cook shrimp)

Stir in the remaining butter, lemon juice, lemon zest and parsley and take off heat immediately.

Add the pasta to the pan and gently toss with the shrimp and buttery sauce. Feel free to add a bit of the reserved pasta water if needed to thin the sauce out. Check for seasoning and adjust if more salt and pepper is needed.

Serve immediately with extra chopped parsley and lemon slices/wedges. Cool. Enjoy the Garlic Shrimp Pasta !!!

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