Garlic Lemon Shrimp Pasta – Quick Seafood Recipes for Dinner

Alright, picture this: the sun is setting, the air smells faintly of garlic and citrus, and dinner is ready in under 20 minutes. This Garlic Lemon Shrimp Pasta is my go-to when I want something fancy-ish but still ridiculously easy. The zing from fresh lemon juice wakes up the tender, garlicky shrimp, while the pasta soaks up all those vibrant juices. Honestly, every time I make this, I end up smiling before I even take the first bite. It’s bright, fresh, and comforting all at once—a total winner on busy weeknights or even a laid-back weekend dinner.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 12 ounces linguine or spaghetti
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 tablespoon lemon zest
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional, for serving)

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente—usually about 9 minutes. **Reserve 1/2 cup of pasta water** before draining. This starchy water is your secret weapon to make the sauce silky.

Step 2:

While the pasta cooks, heat **3 tablespoons olive oil** in a large skillet over medium-high heat. Add the **minced garlic** and a pinch of **red pepper flakes** if you’re using them, sautéing for about 30 seconds until fragrant—watch closely so the garlic doesn’t burn!

Step 3:

Now, toss in the **shrimp** and season with **salt and pepper**. Cook for about 2 minutes on each side, until the shrimp turn pink and opaque. Shrimp cook fast, so don’t walk away!

Step 4:

Reduce the heat to medium-low and add the **lemon juice, lemon zest, and about 1/4 cup of the reserved pasta water**. Stir to combine and let it simmer for a minute to slightly thicken.

Step 5:

Return the drained pasta to the skillet. Toss everything gently, coating the noodles in that glossy, lemony sauce. If it feels dry, add a splash more pasta water to loosen it up.

Step 6:

Finish by stirring in the **fresh parsley** and adjusting salt and pepper as needed. Serve hot with a sprinkle of **Parmesan cheese**, if you like that extra richness.

Variations & Tips

• Swap linguine for fettuccine or angel hair for a different texture.
• Want creamier sauce? Stir in 2 tablespoons of heavy cream at the end.
• For extra veggies, toss in baby spinach or cherry tomatoes while cooking shrimp.
• Don’t have fresh lemon? Use 2 tablespoons of bottled lemon juice but reduce the amount slightly to avoid bitterness.
• If shrimp are frozen, thaw fully and pat dry to get that nice sear.
• Add a splash of white wine when you add lemon juice for a slightly deeper flavor.

How I Like to Serve It

This pasta shines with a crisp green salad and a glass of chilled white wine, perfect for spring evenings when the air feels fresh and light. I also love to serve it with homemade garlic bread—because who doesn’t want extra garlic? It’s a great dish to impress guests while still keeping things casual and easy.

Notes

• Store leftovers in an airtight container for up to 2 days; reheat gently on the stove adding a splash of water if dry.
• If you’re short on time, buy pre-peeled shrimp to speed things up.

Closing: This Garlic Lemon Shrimp Pasta never fails to deliver bright, bold flavors with minimal effort—making it a fast favorite any night of the week.