Listen up pasta lovers – this lemon garlic shrimp pasta changed my life. Srsly. Been making it for years and everyone always asks for the recipe. The combo of tangy lemon fresh garlic and juicy shrimp over pasta is just unbeatable. Not too fancy not too simple – just right for weeknights or impressing guests. Got 30 mins? Then you got time for this amazing dish.
Why You’ll Love This Lemon Garlic Shrimp Pasta
Ever tried making shrimp pasta that ended up bland or rubbery? Yeah me too. That’s why this recipe is so awesome – foolproof and packed with flavor. First time I made this was for my partner’s bday dinner. Was super nervous but it turned out amazing and now it’s our special occasion go-to.
What makes this lemon garlic shrimp pasta different is how versatile it is. Use any pasta you want. Add more veggies if you’re feeling healthy. Make it spicier with red pepper flakes. Works great with frozen or fresh shrimp too so no excuses!
Ingredients for Homemade Lemon Garlic Shrimp Pasta
For the Shrimp
- 1 lb large shrimp peeled and deveined (tails on or off your choice)
- 3 tbsp olive oil (use the good stuff if you have it)
- 5 cloves garlic minced (don’t skimp here)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional for heat)
The shrimp is obvs the star here. Try to get wild-caught if possible but honestly any shrimp works. Frozen is totally fine just thaw completely first. The garlic needs to be fresh not from a jar – huge difference in taste.
For the Pasta and Sauce
- 8 oz pasta (linguine spaghetti or fettuccine work best)
- 2 tbsp butter
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- 1/4 cup white wine (can sub chicken broth)
- 1/3 cup fresh parsley chopped
- 1/4 cup grated parmesan cheese (plus more for serving)
- Salt and pepper to taste
For pasta any long type works but angel hair cooks too fast and gets mushy. The lemon juice must be fresh not bottled. Can’t stress that enough. The wine adds depth but broth works if you don’t have any.
How to Make Easy Lemon Garlic Shrimp Pasta
Step 1: Prep Everything
First things first get everything ready. This recipe moves fast. Mince garlic chop parsley zest and juice lemons. Get your shrimp ready and measure out other ingredients. Fill large pot with water for pasta and put on high heat.
Step 2: Cook the Pasta
Once water boils add salt and pasta. Cook according to package but take off 1 minute early for al dente. Before draining save 1/2 cup pasta water – super important for the sauce! Drain pasta but don’t rinse.
Step 3: Cook the Shrimp
While pasta cooks heat large skillet over medium-high heat. Add 2 tbsp olive oil. When hot add shrimp in single layer. Don’t crowd them or they’ll steam instead of sear. Cook 1-2 mins per side until pink and slightly browned. Look for opaque center – that’s how you know they’re done. Remove to plate.
Step 4: Make the Sauce
In same pan add remaining oil and butter. Once melted add garlic and cook 30 seconds until fragrant but not brown. Add lemon juice wine and lemon zest. Let simmer 2 mins to reduce slightly. Sauce should bubble but not boil hard.
Step 5: Combine Everything
Add pasta to sauce and toss to coat. If too dry add some reserved pasta water little by little. Add shrimp back in along with parsley and parmesan. Toss until everything combined and heated through. Season with salt and pepper.
Step 6: Serve
Serve immediately with extra parm and parsley on top. Maybe more red pepper flakes if you like heat.
Delicious Variations of Lemon Garlic Shrimp Pasta
Mediterranean Version
Add kalamata olives sun-dried tomatoes and feta cheese instead of parmesan. Sprinkle with oregano at the end. So good.
Creamy Lemon Garlic Shrimp Pasta
After step 4 add 1/2 cup heavy cream and simmer 2 mins before adding pasta. Makes it rich and luxurious for special occasions.
Veggie-Packed Option
Add asparagus cherry tomatoes and spinach. Cook asparagus with shrimp. Add tomatoes to sauce. Toss spinach in at the end to wilt.
Spicy Lemon Garlic Shrimp Pasta
Double the red pepper flakes and add 1 tbsp cajun seasoning to the shrimp. Gives it a nice kick without overpowering.
Summer Fresh Version
Add corn cut from the cob and fresh basil instead of parsley. Perfect for using summer produce.
FAQ About Quick Lemon Garlic Shrimp Pasta
Can I make lemon garlic shrimp pasta ahead of time?
Not really ideal. Shrimp gets rubbery when reheated and pasta soaks up sauce. Better to prep ingredients ahead but cook last minute. If must make ahead keep pasta and sauce separate until serving.
How do I store leftover lemon garlic shrimp pasta?
Put in airtight container in fridge up to 2 days. Best way to reheat is skillet with splash of water on low heat. Microwave works too but shrimp might get tough.
Can I use frozen shrimp for lemon garlic shrimp pasta?
Absolutely! Just thaw completely first. Pat dry with paper towels before cooking or they’ll steam instead of sear. Make sure all water is gone.
What can I substitute for wine in the sauce?
Chicken broth works great. Can also use veggie broth or just add more pasta water and extra lemon juice. Each gives slightly different flavor but all good.
Is this lemon garlic shrimp pasta gluten-free?
Not as written but easy to adapt. Just use gluten-free pasta. Everything else in recipe is naturally gluten-free but check labels to be safe.
How can I make this lemon garlic shrimp pasta dairy-free?
Skip the butter and use olive oil instead. Leave out parm or use nutritional yeast for cheesy flavor. Still tasty just different.
What sides go well with lemon garlic shrimp pasta?
Simple green salad and garlic bread are perfect. Nothing too heavy since pasta itself is filling. Glass of cold white wine doesn’t hurt either!
If you love this lemon garlic shrimp pasta recipe be sure to check out my other shrimp recipes! My Shrimp Scampi has similar flavors but different preparation. For something with a kick try my Spicy Shrimp Tacos. And in summer don’t miss these amazing Margarita Grilled Shrimp Skewers.
Final Thoughts on Perfect Lemon Garlic Shrimp Pasta
This lemon garlic shrimp pasta recipe started as something I threw together one night when didn’t have much in the fridge. Now it’s the most requested dish when friends come over. My Italian neighbor even asked for the recipe which is basically highest compliment ever.
What I love most is seeing people customize it. My sister adds capers my best friend doubles the garlic everyone makes it their own. That’s what cooking should be about right? Taking something and making it yours.
Give this lemon garlic shrimp pasta a try tonight. Promise your kitchen will smell amazing and your tastebuds will thank you. Tag me if you post pics!
Lemon Garlic Shrimp Pasta
Equipment
- Large skillet
- Large Pot
- Strainer
- Microplane or zester
- Cutting board
- Knife
- Tongs
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 3 tbsp olive oil
- 5 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
For the Pasta and Sauce:
- 8 oz pasta linguine, spaghetti, or fettuccine
- 2 tbsp butter
- Juice of 2 lemons about 1/4 cup
- Zest of 1 lemon
- 1/4 cup white wine or chicken broth
- 1/3 cup fresh parsley chopped
- 1/4 cup grated parmesan cheese plus more for serving
- Salt and pepper to taste
Instructions
Prep Everything:
- Mince garlic, chop parsley, zest and juice lemons. Prepare shrimp and measure ingredients.
Cook the Pasta:
- Boil salted water, cook pasta al dente (1 minute less than package), reserve 1/2 cup water, then drain.
Cook the Shrimp:
- Heat 2 tbsp olive oil in a skillet. Sear shrimp in a single layer for 1–2 mins each side. Remove when opaque and pink.
Make the Sauce:
- In the same skillet, add remaining oil and butter. Add garlic, cook 30 seconds. Stir in lemon juice, zest, and wine. Simmer 2 mins.
Combine Everything:
- Add pasta to sauce, toss. Add pasta water as needed. Stir in shrimp, parsley, parmesan. Season with salt and pepper.
Serve:
- Top with more cheese and parsley. Optional: red pepper flakes.
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