Bright, garlicky, and ready in 25 minutes, this lemon garlic shrimp pasta is proof that a few good ingredients can taste luxurious. Plump shrimp are cooked in a buttery garlic-lemon sauce, then tossed with pasta and a shower of parsley and Parmesan.
It's elegant enough for date night but quick enough for a regular Wednesday — and it uses just one pot and one skillet.
Why you'll love this recipe
- Quick. Shrimp cook in minutes, so dinner is fast.
- Bright and fresh. Lemon and garlic keep it light, not heavy.
- Looks impressive. Restaurant-style results with minimal effort.
Tips for the best results
Don't overcook the shrimp — they're done the moment they curl into a "C" and turn pink, usually 2 minutes per side. Reserve some pasta water to bring the sauce together, and add the lemon juice off the heat so it stays vibrant rather than bitter.
Lemon Garlic Shrimp Pasta
Plump shrimp in a buttery garlic-lemon sauce tossed with pasta, parsley, and Parmesan.
☆☆☆☆☆
Ingredients
- 12 oz (340 g) linguine or spaghetti
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp salt, plus more to taste
- Juice and zest of 1 lemon
- 1/3 cup fresh parsley, chopped
- 1/2 cup grated Parmesan
Instructions
- Step 1. Cook the pasta in generously salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2. Meanwhile, heat the olive oil and 1 tbsp butter in a large skillet over medium-high. Pat the shrimp dry, season with salt, and cook 2 minutes per side until pink. Remove to a plate.
- Step 3. Lower the heat to medium, add the remaining 2 tbsp butter, the garlic, and red pepper flakes, and cook 1 minute until fragrant.
- Step 4. Add the drained pasta with a splash of reserved water and toss. Stir in the lemon zest and juice off the heat.
- Step 5. Return the shrimp to the pan, add the parsley and Parmesan, and toss to coat. Taste, adjust salt, and serve right away.
Make it your own
Add a splash of white wine with the garlic, toss in halved cherry tomatoes or baby spinach, or finish with a pinch of chili for heat. Swap the pasta for zucchini noodles to keep it light.
Frequently asked questions
Can I use frozen shrimp? Yes — thaw them fully and pat very dry so they sear instead of steaming.
What size shrimp is best? Large or jumbo (such as 21/25 count) hold up best and stay juicy. Smaller shrimp cook even faster, so watch them closely.
How do I store leftovers? Refrigerate up to 2 days. Reheat gently — shrimp can turn rubbery if blasted with heat, so warm low and slow with a splash of water.
