Lemon Shrimp Pasta Recipe
Treat yourself to a vibrant, crowd-pleasing meal with this Lemon Shrimp Pasta, a dish that brings together briny-sweet shrimp, zesty lemon, and golden strands of pasta in a luscious, garlicky sauce. Imagine each bite bursting with fresh citrus flavor and savory Parmesan, all wrapped up in less than thirty minutes — perfect for a speedy weeknight dinner or impressing guests with very little fuss. Bright, flavorful, and utterly irresistible, Lemon Shrimp Pasta is a recipe everyone needs in their rotation.
Ingredients You’ll Need
With just a handful of common ingredients, you can create a restaurant-worthy Lemon Shrimp Pasta that’s fresh, lively, and unforgettably delicious. Every element has a purpose, working together to deliver the perfect balance of flavor, tenderness, and color.
- Spaghetti or Linguine (12 ounces): Classic long pasta to soak up all the saucy goodness; feel free to try angel hair for a lighter twist.
- Large Shrimp (1 pound, peeled and deveined): Shrimp are the star protein here — quick cooking and sweet, their flavor pops against lemon and garlic.
- Olive Oil (2 tablespoons): For sautéing and infusing the pasta with rich, fruity undertones.
- Unsalted Butter (3 tablespoons): Butter adds creaminess and helps create that glossy, mouthwatering sauce.
- Garlic (4 cloves, minced): A must-have for aromatic, savory depth in every forkful.
- Red Pepper Flakes (½ teaspoon, optional): A sprinkle gives just the right hint of background heat — totally adjustable.
- Lemon Zest (from 1 lemon): The zest brings aromatic oils and a vivid citrus pop.
- Fresh Lemon Juice (¼ cup, about 2 lemons): Brings brightness and cuts the richness of the butter — so refreshing!
- Grated Parmesan Cheese (½ cup): Adds salty, nutty creaminess while helping the sauce hold to the pasta.
- Chopped Fresh Parsley (¼ cup): A sprinkle of herbs for color and a lovely fresh finish.
- Salt and Black Pepper (to taste): Don’t forget to season at every stage for the most layered flavor.
How to Make Lemon Shrimp Pasta
Step 1: Cook the Pasta
Fill a large pot with salted water and bring it to a boil. Add your spaghetti or linguine and cook just until al dente, following the package instructions. Reserve about half a cup of the starchy cooking water before draining — this bit of liquid gives your sauce the perfect silky finish later.
Step 2: Sauté the Shrimp
While the pasta’s cooking, heat the olive oil and one tablespoon of butter in a big skillet over medium heat. Place the shrimp in a single layer (they cook quickly!) and season with salt and pepper. Sauté the shrimp for 2 to 3 minutes per side, just until they turn pink and slightly golden at the edges. Scoop them out onto a plate to avoid overcooking.
Step 3: Build the Lemon Garlic Sauce
In the same skillet, add the remaining two tablespoons of butter. Once melted and bubbly, toss in the minced garlic and red pepper flakes. Sauté just until the garlic is fragrant, about a minute — don’t let it brown. Now stir in the lemon zest and juice for an instant aroma lift.
Step 4: Combine Everything
Return your cooked shrimp to the skillet. Add the drained pasta, pour in the reserved pasta water, and sprinkle in the Parmesan. Toss it all together with tongs, letting the cheese melt into the lemony, buttery sauce so it lightly coats every strand and wraps around each shrimp. Taste and adjust the salt and pepper, making sure the bright flavors shine.
Step 5: Serve Warm with Fresh Parsley
Transfer the finished Lemon Shrimp Pasta to bowls or a big platter. Scatter fresh parsley over the top for a burst of color and freshness, grab your forks, and dig in while it’s hot!
How to Serve Lemon Shrimp Pasta
Garnishes
A final scatter of fresh parsley adds a pop of green, but for extra pizazz, try a little more lemon zest or an extra dusting of Parmesan. A wedge of lemon on the side invites guests to add a final squeeze if they want a brighter citrus kick.
Side Dishes
Lemon Shrimp Pasta is wonderfully balanced on its own, but a crisp green salad with a light vinaigrette makes a refreshing partner. For more color and comfort, crusty toasted bread is perfect for mopping up any sauce, and roasted asparagus or sautéed spinach on the side adds color and a serving of greens.
Creative Ways to Present
You can twirl portions into tidy pasta nests for a stunning dinner party plate, serve the pasta family-style in a big, shallow bowl, or even pile it high on a wooden board with lemon wedges and grilled veggies for a rustic, shareable feast. However you present it, Lemon Shrimp Pasta always looks and tastes like a celebration!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store your Lemon Shrimp Pasta in an airtight container in the fridge for up to two days. The flavors meld even more overnight, though the pasta may soak up some of the sauce.
Freezing
While you can freeze Lemon Shrimp Pasta, keep in mind the shrimp and pasta might lose a bit of texture when thawed. If you must freeze it, use a tightly sealed container and consume within one month for the freshest flavor.
Reheating
To reheat, splash a tablespoon or two of water or broth into your pasta before warming gently on the stovetop over low heat. Stir frequently so the shrimp reheat without getting rubbery, and add a squeeze of lemon for brightness. The microwave works in a pinch, but the stovetop keeps everything closer to its just-cooked perfection.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to thaw them completely and pat them dry so they sear nicely and don’t release too much water in the pan. Frozen shrimp are a great convenience for Lemon Shrimp Pasta.
Is Lemon Shrimp Pasta very spicy?
No, it’s not—unless you add plenty of red pepper flakes! The dish is bright and tangy with just a mild warmth if you use the recommended amount. Adjust the heat to your liking or omit the pepper flakes entirely for a milder version.
What’s the best pasta shape to use?
Long noodles like spaghetti or linguine work best since they hold the sauce beautifully, but angel hair is nice for a lighter texture. If you have only short pasta shapes, it will still taste great, though the “twirl” factor will be a little different!
Can I make this dish dairy-free?
You can! Substitute a vegan butter for the dairy butter and skip the Parmesan, or use a favorite vegan cheese alternative. The pasta and shrimp will still be juicy, flavorful, and satisfying.
How can I add more vegetables?
Feel free to toss in baby spinach, halved cherry tomatoes, or even thin asparagus slices when you sauté the garlic. They’ll cook quickly and add beautiful color and nutrition to your Lemon Shrimp Pasta.
Final Thoughts
If you’re looking for a meal that feels both special and effortlessly simple, you’ll fall in love with Lemon Shrimp Pasta. It’s a citrusy, creamy, seafood delight that truly brightens the table. Give it a try, share it with friends, or savor it solo — either way, it might just become your new signature dish!
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Lemon Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A delightful and zesty lemon shrimp pasta recipe that’s quick and easy to make. Perfect for a weeknight dinner or a special occasion, this dish is bursting with flavors of garlic, lemon, and Parmesan cheese, all tossed with succulent shrimp and pasta.
Ingredients
Spaghetti or Linguine:
12 ounces
Large Shrimp (peeled and deveined):
1 pound
Olive Oil:
2 tablespoons
Unsalted Butter:
3 tablespoons
Garlic (minced):
4 cloves
Red Pepper Flakes (optional):
½ teaspoon
Zest of 1 Lemon:
Fresh Lemon Juice:
¼ cup (about 2 lemons)
Grated Parmesan Cheese:
½ cup
Chopped Fresh Parsley:
¼ cup
Salt and Black Pepper:
to taste
Instructions
- Cook the pasta: Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain the rest and set pasta aside.
- Cook the shrimp: In a large skillet over medium heat, heat olive oil and 1 tablespoon of the butter. Add shrimp in a single layer, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
- Prepare the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add garlic and red pepper flakes and sauté for 1 minute until fragrant. Stir in lemon zest and lemon juice, then return shrimp to the skillet. Add the cooked pasta, reserved pasta water, and Parmesan cheese. Toss everything together until the sauce lightly coats the pasta.
- Finish and serve: Taste and adjust seasoning as needed. Garnish with parsley and serve warm.
Notes
- Add a handful of baby spinach or halved cherry tomatoes for extra color and nutrition.
- You can use angel hair pasta for a lighter texture or substitute chicken if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 2g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 195mg
