Discover the ultimate lemon garlic shrimp pasta recipe, a quick and incredibly flavorful dish perfect for weeknight dinners or elegant entertaining. This recipe delivers a bright, zesty sauce clinging to perfectly cooked pasta and succulent shrimp, proving gourmet can be surprisingly simple.
Key Ingredients for Lemon Garlic Shrimp Pasta
- 1 pound linguine or spaghetti
- 1.5 pounds large shrimp, peeled and deveined (tail on or off, your preference)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for cooking shrimp if not using all butter)
How to Make Lemon Garlic Shrimp Pasta
This lemon garlic shrimp pasta is a true weeknight warrior, ready in under 30 minutes from start to finish! The magic lies in the simple yet incredibly delicious sauce, made with fragrant garlic, bright lemon, and a touch of rich cream that coats every strand of pasta and plump shrimp. It’s a satisfying meal that feels both comforting and sophisticated.
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente (tender but with a slight bite). Before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
Prepare the Shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper. If you choose to cook the shrimp separately first, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary to avoid crowding) and sear for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and set aside. Alternatively, you can add the shrimp directly to the sauce later to cook in the sauce, which is how this recipe is written below for maximum flavor infusion.
Sauté the Aromatics: In the same large skillet (or a clean one if you cooked shrimp separately), melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Deglaze the Pan: Pour in the white wine and lemon juice. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the mixture simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
Create the Creamy Sauce: Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Add Shrimp and Pasta: Add the peeled and deveined shrimp to the skillet with the sauce. If you cooked the shrimp separately, add them back now. Stir gently and cook for 2-3 minutes, or until the shrimp are pink and cooked through. If you are adding raw shrimp directly to the sauce, cook for about 3-4 minutes, stirring occasionally, until they turn pink and opaque.
Combine and Emulsify: Add the drained pasta directly into the skillet with the shrimp and sauce. Toss everything together, coating the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water, a quarter cup at a time, until it reaches your desired consistency. The starch in the pasta water will help emulsify the sauce, making it extra creamy and clinging beautifully to the noodles.
Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Why You’ll Love This Lemon Garlic Shrimp Pasta
This lemon garlic shrimp pasta is an absolute showstopper, boasting succulent shrimp bathed in a luscious, bright lemon-garlic sauce that sings with every bite. Unlike a heavy marinara, this dish feels light yet unbelievably satisfying, a culinary escape that won’t break the bank.
The vibrant zest of fresh lemons, the pungent kick of garlic, and the whisper of cream create a flavor profile that’s miles better than any boxed pasta meal, offering a delightful contrast to something like a basic buttered noodle. Give this easy, elegant meal a try – your taste buds will thank you!
Storing and Reheating Tips
Storing:
- Allow the lemon garlic shrimp pasta to cool completely before storing.
- Transfer the pasta to an airtight container.
- Store in the refrigerator for up to 2-3 days. The sauce may thicken upon chilling.
Reheating:
- Stovetop (Recommended): Place the pasta in a skillet over medium-low heat. Add a splash of water or broth (about 1-2 tablespoons) to loosen the sauce and prevent it from drying out. Stir occasionally until heated through. This method helps maintain the sauce’s texture best.
- Microwave: Transfer to a microwave-safe dish. Heat on medium power in 30-second intervals, stirring in between, until heated through. You may need to add a small amount of liquid to prevent it from becoming dry.
Freezing:
- Lemon garlic shrimp pasta can be frozen, though the texture of the shrimp and sauce might be slightly altered upon thawing.
- Cool completely, then portion into freezer-safe containers or bags.
- Freeze for up to 1-2 months. Thaw overnight in the refrigerator and reheat as directed above.
Final Thoughts
This lemon garlic shrimp pasta is a true testament to how simple ingredients can create something extraordinary. It’s a recipe that’s both beautiful to look at and a joy to eat, proving that a delicious, restaurant-quality meal is well within your reach. Give it a whirl this week; you won’t be disappointed!
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Lemon Garlic Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente (tender but with a slight bite). Before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta and set aside.1 pound linguine or spaghetti
- While the pasta is cooking, pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary to avoid crowding) and sear for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and set aside.1.5 pounds large shrimp, Salt and freshly ground black pepper, 1 tablespoon olive oil
- In the same large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.4 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon red pepper flakes
- Pour in the white wine and lemon juice. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the mixture simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.1/2 cup dry white wine, 1/4 cup fresh lemon juice
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.1/2 cup heavy cream
- Add the peeled and deveined shrimp to the skillet with the sauce. Add them back now if you cooked them separately. Stir gently and cook for 2-3 minutes, or until the shrimp are pink and cooked through.1.5 pounds large shrimp
- Add the drained pasta directly into the skillet with the shrimp and sauce. Toss everything together, coating the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water, a quarter cup at a time, until it reaches your desired consistency. The starch in the pasta water will help emulsify the sauce, making it extra creamy and clinging beautifully to the noodles.
- Stir in the grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, Salt and freshly ground black pepper