Lemon Garlic Shrimp Pasta
A flavorful and quick pasta dish with juicy shrimp, fresh garlic, lemon juice, and parmesan, perfect for both weeknights and special occasions.
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.
Notes
Use fresh garlic and lemon for best flavor.
Swap white wine with broth if preferred.
Frozen shrimp is fine if fully thawed and dried.
Angel hair pasta cooks too fast; not recommended.
Customize with veggies, cream, or spice per variation suggestions.
Nutrition
Calories: 480kcalCarbohydrates: 45gProtein: 30gFat: 22g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!