Lemon Garlic Shrimp Pasta is a bright and elegant dish featuring tender shrimp, perfectly cooked pasta, fresh lemon, and aromatic garlic in a light, flavorful sauce. Quick enough for weeknights yet impressive enough for entertaining, this meal delivers restaurant-quality flavor in just 30 minutes.
Ingredients
12 ounces linguine, spaghetti, or fettuccine
1 tablespoon salt (for pasta water)
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
5 cloves garlic, minced
1 lemon, zested and juiced
1/4 cup chicken broth or pasta water
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta cooks, season the shrimp with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 1–2 minutes per side until pink and opaque.
Transfer the shrimp to a plate and set aside.
In the same skillet, melt the butter over medium heat.
Add the garlic and cook for about 30 seconds until fragrant.
Stir in the lemon zest, lemon juice, chicken broth, and red pepper flakes if using.
Simmer for 2–3 minutes.
Add the cooked pasta to the skillet and toss to coat.
If needed, add a little reserved pasta water to loosen the sauce.
Return the shrimp to the skillet and toss gently.
Stir in the fresh parsley.
Sprinkle with Parmesan cheese if desired.
Serve immediately.
Notes
Do not overcook the shrimp; cook only until pink and opaque.
Reserve pasta water to help create a silky, well-coated sauce.
Add spinach, asparagus, broccoli, or cherry tomatoes for extra vegetables.
For a creamy version, stir in 1/2 cup heavy cream.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
