This Lemon Garlic Shrimp Pasta is the perfect balance of fresh flavors, wholesome nutrition, and quick cooking convenience.
Juicy shrimp deliver lean, high-quality protein, while whole-grain pasta adds satisfying fiber for energy and digestion support.
Olive oil and a touch of butter provide healthy fats with minimal saturated fat.
Brightened with lemon and herbs, this simple 20-minute dish is light, nourishing, and ideal for busy weeknights or meal prep.
20-Minute Quick and Flavorful Lemon Garlic Shrimp Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for cooking shrimp and pasta)
- 1 pasta strainer or colander
- 1 measuring cup (for pasta water)
- 1 lemon zester or grater
- 1 Wooden spoon or spatula
- (1) Chef’s knife
- 1 cutting board
Ingredients
- 12 ounces spaghetti or any long pasta
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes adjust to taste
- 1 pound medium shrimp peeled and deveined
- 1 large lemon zest and juice
- ¼ cup fresh parsley chopped
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 2 ounces Parmesan cheese freshly grated (optional)
Instructions
- Prepare the Pasta Water: Start by bringing a large pot of water to a rolling boil over high heat. Generously season the water with kosher salt—it should taste like the sea, as this will help flavor the pasta from the inside out. This step is key for well-seasoned pasta. Once the water reaches a full boil, you’re ready to cook the spaghetti.
- Cook the Pasta Al Dente: Add your spaghetti (or any long pasta) to the boiling water and stir immediately to prevent sticking. Cook according to package directions until the pasta is al dente—firm to the bite but cooked through. This usually takes about 8 minutes, but keep a close eye and taste-test a strand to ensure perfect texture. Once done, reserve 1 cup of pasta water before draining. This starchy water will help bind the sauce and coat the pasta beautifully. Drain the pasta in a colander and set aside.
- Heat the Olive Oil and Butter: Place a large skillet over medium-high heat. Add 3 tablespoons of olive oil and 2 tablespoons of butter. Allow them to melt and heat together until they shimmer and begin to sizzle gently. The combination of olive oil and butter adds richness while keeping the flavors balanced and light.
- Sauté the Garlic and Red Pepper Flakes: Add the minced garlic and ¼ teaspoon of red pepper flakes to the hot oil and butter. Stir continuously for about 30 seconds to 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter. This step infuses the oil with robust garlic flavor and a subtle kick from the red pepper.
- Cook the Shrimp Perfectly: Add 1 pound of peeled and deveined shrimp to the skillet in a single layer if possible. Let the shrimp cook undisturbed for about 1–2 minutes on one side, then gently stir or flip them to cook the other side. The shrimp should turn opaque and pink with a slightly golden edge—this usually takes 3–4 minutes total. Remove the skillet from heat briefly to prevent overcooking while you prepare the pasta.
- Combine Pasta with Shrimp: Return the skillet to medium heat. Add the drained pasta directly into the skillet with the shrimp and garlic mixture. Pour in ¼ cup of the reserved pasta water to help loosen the sauce. Gently toss everything together using tongs or a large spoon, making sure each strand of pasta is coated evenly. If the pasta seems dry, add more of the reserved pasta water, a tablespoon at a time, until it reaches a silky, slightly glossy consistency.
- Add Fresh Lemon and Parsley: Remove the skillet from heat once the pasta is coated and hot. Stir in the zest and juice of 1 large lemon, then add ¼ cup of freshly chopped parsley. The lemon brightens the dish with zesty freshness, while parsley adds a vibrant color and herbaceous note. Taste and season with kosher salt and freshly ground black pepper as needed.
- Serve and Garnish: Transfer the pasta to individual bowls or a large serving platter. If desired, sprinkle 2 ounces of freshly grated Parmesan cheese over the top for a subtle nutty flavor. Serve immediately while warm. Pair with a crisp green salad or a glass of white wine for a complete, satisfying meal.
Notes
- This Lemon Garlic Shrimp Pasta is remarkably versatile, allowing you to adjust ingredients based on taste preferences.
- You can swap spaghetti for any long, thin pasta such as linguine, fettuccine, or even whole-wheat options for added fiber.
- For a milder dish, reduce the red pepper flakes; for a bit more heat, increase them slightly.
- Freshly grated Parmesan cheese is optional, letting the bright lemon and garlic flavors shine without overpowering the shrimp.
- Always reserve a portion of pasta water before draining—it’s the secret to a silky, well-emulsified sauce.
Chef’s Secrets for Flavorful Pasta
To elevate the dish, choose the freshest shrimp possible—wild-caught or sustainably farmed varieties provide the best texture and taste.
When cooking shrimp, avoid overcrowding the pan, as this can cause them to steam rather than sear.
A quick sear develops a subtle golden crust and enhances the flavor.
Use freshly minced garlic instead of pre-minced jars for a more aromatic experience.
Adding lemon juice and zest at the very end keeps the bright, citrusy notes fresh and vibrant.
For extra depth, a splash of white wine or a hint of seafood stock can enhance the sauce without complicating the recipe.
Serving Suggestions and Pairings
This pasta shines as a complete meal on its own, but you can complement it with simple sides for a well-rounded dinner.
A crisp arugula or mixed green salad dressed with olive oil and balsamic pairs beautifully.
Roasted or grilled vegetables like asparagus, zucchini, or bell peppers add color and texture.
For a more indulgent option, serve with warm, crusty bread to soak up the garlicky, lemony sauce.
Pairing with a light, chilled white wine such as Sauvignon Blanc or Pinot Grigio accentuates the shrimp’s sweetness and the dish’s citrus notes.
Storage Tips for Leftovers
This pasta is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Transfer to an airtight container and separate any cheese topping if used, adding it just before serving.
To reheat, warm gently on the stovetop over low heat with a splash of water or reserved pasta water to prevent drying.
Avoid microwaving directly without adding moisture, as shrimp can become rubbery.
This recipe is not ideal for freezing due to the delicate texture of the shrimp, but the pasta alone can be frozen if necessary.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes! Just thaw frozen shrimp completely in the refrigerator overnight or under cold running water.
Pat dry thoroughly before cooking to prevent excess moisture from making the pasta watery.
2. Is this pasta low in calories or healthy?
This dish is relatively balanced, offering lean protein from shrimp, fiber from pasta, and healthy fats from olive oil.
To lower calories further, use whole-wheat or vegetable-based pasta and reduce butter slightly.
3. How do I prevent the shrimp from overcooking?
Cook shrimp just until they turn pink and opaque—typically 3–4 minutes.
Remove the pan from heat as soon as they’re cooked; residual heat will continue cooking them slightly.
4. Can I make this dish in advance for meal prep?
Yes! Cook pasta and shrimp separately, store them in airtight containers, and combine them when ready to eat.
Reheat gently with a splash of pasta water for best results.
5. Can I add other flavors or ingredients?
Absolutely. You can incorporate sun-dried tomatoes, capers, or olives for added complexity.
Fresh herbs like basil or dill can be swapped for parsley to change the flavor profile while keeping the dish light and fresh.
