This Lemon Garlic Shrimp Pasta combines bright lemon, savory garlic, and tender shrimp in a luxurious sauce. It comes together quickly for an elegant yet easy weeknight meal. The lemon garlic shrimp pasta feels fancy but requires minimal effort.
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Why You’ll Love This Lemon Garlic Shrimp Pasta
- Fast & fuss-free: Ready in about 20 minutes with minimal cleanup.
- Bright, balanced flavors: Garlic, butter, and fresh lemon create a vibrant, light sauce.
- Fancy without effort: Impressive restaurant-quality results from simple ingredients.
- Wonderfully versatile: Easy to customize with different proteins, pastas, or veggies.
Ingredients & Tools
- 400 g linguine or spaghetti
- 500 g large raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 large lemon, for zest and juice
- 60 ml extra virgin olive oil
- 50 g unsalted butter
- 120 ml dry white wine (like Sauvignon Blanc)
- Handful fresh parsley, finely chopped
- To taste salt and freshly ground black pepper
- Pinch red pepper flakes (optional, for a little heat)
- 60 g Parmesan cheese, for serving
Tools: A large pot for boiling pasta, a large skillet or pan (I prefer stainless steel or cast iron for a good sear), a microplane or zester, and tongs.
Notes: Use fresh minced garlic, not jarred, for the best flavor. Zest the lemon before juicing for easier prep.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels and really press down to remove all surface moisture.
- Don’t overcook the shrimp! They cook incredibly fast—just 1-2 minutes per side until they’re pink and opaque. Overcooked shrimp become rubbery and tough, so keep a close eye on them.
- Use the pasta water. Before you drain your pasta, scoop out about a cup of the starchy cooking water. This liquid gold is the secret to a silky, emulsified sauce that clings perfectly to the noodles.
- Zest your lemon first. It’s nearly impossible to zest a juiced lemon half. Do this simple step before you cut and juice the lemon to save yourself a lot of frustration.
- Have all your ingredients prepped and ready. This dish comes together in a flash, so you won’t have time to mince garlic or zest a lemon while the shrimp are cooking. A little “mise en place” makes the process smooth and enjoyable.
How to Make Lemon Garlic Shrimp Pasta
Step 1: Bring a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your only chance to season the pasta from within. Add the linguine and cook according to package directions until al dente. Just before draining, remember to reserve about one cup of the starchy pasta water. This is your sauce’s best friend.
Step 2: While the pasta cooks, pat the shrimp very dry with paper towels and season them generously with salt and pepper. Place your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the shrimp in a single layer, making sure not to crowd the pan. You might need to do this in two batches. Cook for just 1-2 minutes per side, until they’re pink and lightly golden. They should look plump and have a slight “C” shape. Remove them from the pan and set them aside on a plate.
Step 3: Reduce the heat to medium-low. In the same skillet, add the butter. Once it’s melted and foaming, add the minced garlic and the optional red pepper flakes. Cook for just about 60 seconds, stirring constantly, until the garlic is incredibly fragrant. You’ll notice the aroma filling your kitchen—be careful not to let it brown, or it will turn bitter.
Step 4: Pour in the white wine to deglaze the pan. Use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This cooks off the harsh alcohol and leaves behind a wonderful depth of flavor.
Step 5: Now, add the juice of your zested lemon to the pan. Give it a good stir, then start adding your reserved pasta water a few splashes at a time, stirring continuously. You’ll see the sauce start to thicken and become glossy as the starch emulsifies with the fats. You may not need the full cup—stop when the sauce looks creamy and coats the back of a spoon.
Step 6: Add the cooked, drained pasta directly into the skillet. Use tongs to toss everything together, ensuring every strand is beautifully coated in the lemony garlic sauce. If the sauce seems too thick, add another splash of pasta water to loosen it up.
Step 7: Turn off the heat. Add the cooked shrimp back into the pan, along with most of your chopped parsley and all of the lemon zest. Toss everything gently one last time to warm the shrimp through and distribute the fresh herbs and zest.
Step 8: Serve immediately! Divide the pasta and shrimp among warm bowls. Finish with a final sprinkle of the remaining parsley, a generous grating of Parmesan cheese, and another crack of black pepper.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; pasta and shrimp texture will suffer.
- Reviving: Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, savory pasta.
- Garlic bread or focaccia — You can’t go wrong with some crusty bread on the side to soak up every last drop of that incredible lemony, buttery sauce left in the bowl.
- Roasted asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast until tender-crisp. Their earthy flavor is a perfect match for the bright, zesty shrimp.
Drinks
- A crisp Sauvignon Blanc — This wine’s characteristic citrus and herbal notes mirror the flavors in the pasta beautifully, cleansing the palate with each sip.
- A chilled Pinot Grigio — If you prefer something a little lighter and less acidic, a simple Pinot Grigio is a fantastic, easy-drinking partner that won’t overpower the dish.
- Sparkling water with lemon — For a non-alcoholic option, nothing beats the effervescent cleanse of sparkling water with a fresh lemon wedge—it’s like the drink version of the meal itself.
Something Sweet
- Lemon sorbet — Continue the citrus theme with a scoop of intensely flavored, palate-cleansing lemon sorbet. It’s the perfect light and refreshing end to the meal.
- Panna Cotta with a berry coulis — The smooth, creamy, and subtly sweet vanilla panna cotta provides a lovely, gentle finish that contrasts nicely with the zing
Lemon Garlic Shrimp Pasta
Make this easy Lemon Garlic Shrimp Pasta in just 20 minutes! A vibrant, restaurant-quality meal perfect for busy weeknights. Get the simple recipe here!
Ingredients
For the pasta and shrimp:
-
400 g linguine or spaghetti
-
500 g large raw shrimp (peeled and deveined)
-
4 cloves garlic (minced)
-
1 large lemon (for zest and juice)
-
60 ml extra virgin olive oil
-
50 g unsalted butter
-
120 ml dry white wine (like Sauvignon Blanc)
-
fresh parsley (handful, finely chopped)
-
salt and freshly ground black pepper (to taste)
-
pinch red pepper flakes (optional, for a little heat)
-
60 g Parmesan cheese (for serving)
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