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Lemon Garlic Shrimp Pasta
Daisy

Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is bright, buttery, and packed with juicy shrimp. It comes together fast with simple ingredients, making it perfect for busy weeknights that still call for big flavor.
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 1 lb large or extra-large shrimp peeled and deveined
  • 12 oz pasta linguine, spaghetti, or fettuccine
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp lemon zest
  • 3 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • ¼ cup reserved pasta water plus more as needed
  • 2 tbsp fresh parsley chopped
  • ¼ cup grated parmesan cheese optional
  • ¼ cup white wine optional, can substitute pasta water

Equipment

  • Large pot
  • Colander
  • Wide skillet or sauté pan
  • Wooden spoon or tongs
  • Measuring cups and spoons
  • Zester or fine grater

Method
 

  1. Pat the shrimp dry with paper towels and season with salt, black pepper, and red pepper flakes. Set aside.
  2. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water, then drain.
  3. Heat olive oil in a wide pan over medium-high heat. Add shrimp in a single layer.
  4. Cook shrimp for 1–2 minutes per side until pink and firm. Remove and set aside.
  5. Lower heat to medium. Add butter to the same pan and let it melt.
  6. Add garlic and cook for about 20 seconds until fragrant.
  7. Stir in lemon zest and white wine or pasta water to loosen the pan.
  8. Add cooked pasta directly to the sauce and toss well.
  9. Return shrimp to the pan and pour in lemon juice.
  10. Add reserved pasta water as needed and toss until glossy.
  11. Taste and adjust seasoning.
  12. Finish with parsley and parmesan if using. Serve immediately.