Okay, picture this: summer evenings at my grandma’s house, the smell of garlic and lemon wafting through the kitchen, teasing your nose until you couldn’t help but sneak a taste. This Lemon Garlic Shrimp Pasta recipe instantly takes me back to those cozy dinners, where the shrimp sizzled just right, and the pasta soaked up every bit of that zesty, buttery sauce. It’s quick, simple, and always feels like a little celebration on a plate. Plus, the way the bright lemon cuts through the richness? Absolute magic. Whether you’re craving something light and fresh or a comforting meal with a zing, this dish has got you covered!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
12 oz spaghetti or linguine
1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
3 cloves garlic, minced
1 lemon (zested and juiced)
1/4 tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining—it’s gold for adjusting your sauce later!
Step 2:
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2 minutes per side until they turn pink and opaque. Remove shrimp and set aside—you don’t want to overcook them!
Step 3:
Reduce heat to medium, then add 3 tbsp butter to the skillet. Once melted, toss in the minced garlic and red pepper flakes if using. Stir for about 30 seconds until fragrant—you should smell that warm garlic filling the air.
Step 4:
Add the lemon zest and juice to the skillet, stirring to combine. Pour in about 1/2 cup of the reserved pasta water to help make a silky sauce. Let it simmer gently for a minute.
Step 5:
Return the shrimp to the skillet along with the drained pasta. Toss everything together so that the pasta is evenly coated. If the sauce feels too thick, add more reserved pasta water, a little at a time, until silky and smooth.
Step 6:
Turn off the heat and sprinkle in the fresh parsley and grated Parmesan cheese if you like. Give it a final toss, then serve immediately—maybe with a wedge of lemon on the side for extra brightness.
Variations & Tips
Use angel hair pasta for a lighter, quicker-cooking option.
Add a handful of baby spinach or cherry tomatoes for some fresh veggies.
Swap shrimp for scallops or chicken if you prefer a different protein.
If you love heat, sprinkle more crushed red pepper or add a dash of hot sauce.
For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end.
How I Like to Serve It
This pasta feels especially perfect for a relaxed weeknight dinner or a casual date night at home. Pair it with a crisp green salad and a glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio. It’s light enough for a spring or summer meal but comforting enough to enjoy any time you need a little sunshine on your plate.
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with a splash of water or broth to avoid drying out the shrimp.
Closing: Honestly, this Lemon Garlic Shrimp Pasta ticks all the boxes—it’s fresh, flavorful, and so easy to whip up that it quickly becomes a favorite in my kitchen and hopefully yours too!
