Bright and light Lemon Garlic Shrimp Pasta loaded with plump shrimp swimming in a silky butter sauce made with just a few simple ingredients: spaghetti, garlic cloves, lemon juice, and red pepper flakes.
This pasta dish is one of the easiest recipes you can make. It combines two of my most popular recipes – Lemon Garlic Shrimp and Lemon Garlic Pasta. From refrigerator to mouth, you’re looking at just 25 minutes. It’s perfect for busy weeknights or even a dinner party.
How to Make Lemon Garlic Shrimp Pasta
Step 1: Cook pasta al dente, according to the directions on the back of the pasta package. Reserve 1 cup of pasta water before draining.
Step 2: Pre-heat a large skillet or pan over medium-high heat. Add the olive oil and butter followed by the garlic and red pepper flakes. Cook and stir for about 30 seconds. Add the shrimp and cook 4-5 minutes, turning consistently, until pink. Remove from the heat. Reference the Shrimp Temperature Guide if you’re not sure of how to gauge when shrimp is cooked.
Step 3: Turn the heat down to medium and add the drained pasta noodles and 1/4 cup of the reserved pasta water. Stir until the pasta is well coated with the lemon garlic shrimp marinade.
Step 4: Remove the skillet from the heat and top with lemon juice, lemon zest and parsley. Season with salt and pepper, to taste. Serve immediately for best results.
Recipe Variations
- Grilled Shrimp – If you prefer grilled lemon garlic shrimp, you can pop them on a greased grill for 2-3 minutes per side. Make sure to watch them so they don’t overcook.
- Pasta Noodles – use any long pasta noodle, such as fettuccine, linguine, or angel hair pasta. Even Squid Ink Pasta would be great. For a healthier option, you can use zucchini noodles.
- Lemon Garlic Chicken Pasta – replace the shrimp with diced chicken for a seafood-less option. Or upscale it with lobster and make it Lobster Pasta.
- Added Nutrition – throw in some fresh spinach, asparagus, or even tomatoes.
- Creamy Sauce – towards the end of cooking, mix in a 1/4 cup of heavy cream for a creamy garlic butter sauce.
- Parmesan Cheese – Top off the dish with shredded parmesan cheese for added umami.
- Fresh Herbs – Use flavoful herbs like basil or thyme, in place of fresh parsley, to amp up the flavor.
Recipe Tips
- Make sure the shrimp are completely thawed and not frozen.
- I use large shrimp, however you can use any size shrimp you prefer. Not sure about the various Shrimp Sizes? Check out our free Shrimp Size Chart!
Side Dish Ideas For Garlic Butter Shrimp With Pasta
Here are a few side dish ideas that pair beautifully with lemon garlic shrimp pasta and other Shrimp recipes: Garlic bread, mixed green salad, baked asparagus, sautéed zucchini, green beans or roasted brussels sprouts.
Drink Pairing Recommendations
Wine: Sauvignon Blanc, Light to Medium Merlot, Pinot Grigio, Albariño
Beer: Belgium Saison, German Hefeweizen
Lemon Garlic Shrimp Pasta
Servings: 4 people
Calories: 398kcal
Cost: $25
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Ingredients
- 8 oz dried spaghetti (*Note 1)
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1 lb large raw shrimp, peeled and deveined
- ¼ tsp red pepper flakes
- 1 lemon, juiced and zested
- ¼ cup parsley
- salt and black pepper, to taste
Instructions
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Bring a large pot of salted water to boil. Cook pasta until al dente (reference the back of the pasta package for exact cook time). Drain, reserving 1 cup of pasta water.
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While the pasta is cooking, pre-heat a large skillet over medium-high heat and add the olive oil and butter. Once melted, add the garlic and red pepper flakes. Stir and cook for 30 seconds.
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Add the shrimp and cook for 4-5 minutes, flipping and stirring occasionally. The shrimp should be pink and form a “c” shape.
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Turn the heat down to medium and add the drained pasta noodles and 1/4 cup of the reserved pasta water. Stir until the pasta is well coated with the sauce. Add more reserved pasta water if pasta seems too dry.
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Remove the skillet from the heat. Stir in the lemon juice and zest and season with salt and pepper, to taste. Transfer to individual serving bowls and garnish with fresh parsley. Serve immediately for best texture.
Notes
Leftover and storage – Store leftovers in an airtight container in the refrigerator for up to 2 days. The longer is sits the fishier and mushier the shrimp become.
Nutrition
Calories: 398kcal | Carbohydrates: 47g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 651mg | Potassium: 327mg | Fiber: 3g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 2mg
