Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp and zesty lemon unite with garlic in a light pasta dish ideal for fresh spring dining.

# What You'll Need:

→ Pasta

01 - 12 oz whole wheat spaghetti or linguine
02 - Salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Sauce & Aromatics

07 - 3 tablespoons olive oil
08 - 4 cloves garlic, thinly sliced
09 - 1/2 teaspoon crushed red pepper flakes
10 - Zest of 1 lemon
11 - Juice of 2 lemons, approximately 1/4 cup
12 - 1/4 cup dry white wine or low-sodium chicken broth
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup grated Parmesan cheese, optional for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
03 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until just cooked through and pink. Transfer shrimp to a plate.
04 - In the same skillet, lower the heat to medium. Add 3 tablespoons olive oil and sliced garlic. Sauté for 1 to 2 minutes until fragrant but not browned. Add red pepper flakes, lemon zest, and white wine. Simmer for 1 to 2 minutes until slightly reduced.
05 - Stir in lemon juice and cooked pasta, tossing to coat. If needed, add reserved pasta water, a tablespoon at a time, until the sauce lightly coats the noodles.
06 - Return the shrimp to the skillet. Add chopped parsley and toss gently to combine.
07 - Transfer to serving plates immediately, topped with Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, so you can actually enjoy your guests instead of hiding in the kitchen.
  • The bright lemon and garlic sauce feels restaurant-quality but uses ingredients you probably already have.
  • One skillet does almost all the heavy lifting, which means less cleanup and more time for conversation.
02 -
  • Overcooking shrimp by even a minute turns them from tender and succulent into rubbery little hockey pucks, so set a timer and don't look away.
  • That pasta water is your secret weapon—the starch in it creates an emulsion with the oil that makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.
03 -
  • Don't skip zesting the lemon before you juice it, because the oils in the zest release flavor in a way bottled zest never captures.
  • If your crowd doesn't drink wine, swap it for chicken broth or even water with an extra squeeze of lemon juice—the dish won't suffer.
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