Save Shrimp and garlic pasta is my reliable go-to for those nights when I want something fast yet incredibly satisfying. The sweet shrimp and savory garlic mingle with olive oil, lemon, and fresh parsley, all embracing the warm strands of pasta. This dish strikes that perfect balance—restaurant worthy but ready in under half an hour.
The first time I made this, my husband insisted it tasted just like something from a little trattoria in Rome. It has since become our celebration meal when we want something impressive but effortless.
Ingredients
- Spaghetti or linguine: Opt for bronze die pasta if possible—the sauce clings beautifully
- Salt for boiling water: Go for kosher salt for best flavor and seasoning control
- Large shrimp: Choose peeled and deveined for convenience Look for shrimp with a mild ocean scent that springs back when touched
- Olive oil: Splurge on a good quality extra virgin for bold flavor
- Garlic: Thinly sliced for sweet unforgettable aroma Avoid over aged or sprouting cloves for pure garlicky depth
- Red pepper flakes: Optional but add a gentle heat Use fresh flakes from a spice shop if possible
- Lemon zest and juice: Brings bright acidity and freshness Use an unwaxed lemon and zest before juicing
- Fresh parsley: Italian flat leaf works best Chop just before using to keep the flavor lively
- Kosher salt plus black pepper: Essential for seasoning at each step Taste as you go for balance
- Freshly grated Parmesan cheese: Optional but adds umami richness Stick to a wedge of real Parmigiano Reggiano for best results
- Lemon wedges: Optional for serving Offer extra flavor and color at the table
Instructions
- Bring the Water to a Boil:
- Fill a large pot with water and bring it to a vigorous boil over high heat Toss in a generous handful of kosher salt until the water tastes like the sea This will ensure your pasta is seasoned all the way through
- Cook the Pasta:
- Drop in your spaghetti or linguine and cook until just al dente according to the package directions Stir occasionally to prevent sticking Before draining reserve half a cup of that starchy pasta water—it is liquid gold for your sauce
- Season and Prepare the Shrimp:
- While the pasta cooks pat your shrimp very dry with paper towels This step is crucial for the best sear Season well on both sides with kosher salt and freshly ground black pepper
- Sauté the Garlic and Pepper Flakes:
- Pour olive oil into a large skillet set over medium heat Let it warm a minute then add the garlic slices and optional red pepper flakes Stir constantly for a minute The garlic should sizzle and perfume the oil without turning brown
- Cook the Shrimp:
- Add the seasoned shrimp in a single layer into the hot skillet Let them cook undisturbed for about one to two minutes per side They will turn pink and opaque as they cook Remove the shrimp to a plate to prevent overcooking
- Toss Pasta with Sauce and Aromatics:
- Into the same skillet add the drained pasta as soon as it is ready Scatter over the lemon zest squeeze fresh lemon juice and sprinkle in half the chopped parsley Toss well to coat Every strand should glisten with oil and citrus Use the reserved pasta water a splash at a time to help marry everything together and prevent sticking
- Combine Shrimp and Finish the Dish:
- Return the cooked shrimp to the skillet with the pasta Toss everything together gently but thoroughly until the shrimp are warmed through and the sauce lightly coats each noodle Taste for salt and pepper adding more if desired
- Serve and Garnish:
- Twirl onto plates and finish with a generous handful of grated Parmesan cheese remaining parsley and a few lemon wedges on the side for squeezing
Save I have an honest soft spot for lemon in this recipe It brightens each bite and reminds me of family vacations along the Italian coast where lemon trees lined the streets One taste always brings back a sunny afternoon in Sorrento
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days When reheating use a quick toss in a skillet over gentle heat and add a splash of water or olive oil to revive the sauce This dish is not ideal for long term freezing as shrimp tend to lose their tender texture but it is great for meal prepping a day in advance
Ingredient Substitutions
No shrimp on hand Use small sea scallops or cubes of firm white fish Both adapt well to the garlicky lemon flavor Need gluten free pasta Your favorite brown rice or chickpea spaghetti will work with minor taste differences For a dairy free meal simply skip the Parmesan or use a dusting of nutritional yeast
Serving Suggestions
I love serving this pasta with a crisp green salad tossed in a light vinaigrette Warm crusty bread sweeps up every bit of garlicky oil on the plate For a heartier meal add sautéed asparagus or peas to the skillet in the final minute
Cultural and Seasonal Context
Shrimp and garlic pasta takes inspiration from classic Italian scampi recipes where seafood citrus and olive oil shine It is a dish tied to coastal towns where fresh catch and simple flavors reign In summer I double the lemon and parsley while in winter I sometimes add a handful of baby spinach for color
Seasonal Adaptations
Fresh basil in place of parsley during July and August gives the dish a summery twist Add a pinch of Calabrian chili flakes for autumn warmth Grated zucchini can be tossed in with the pasta during spring for extra freshness
Success Stories
My aunt tried this for her first dinner with her new neighbors and it ended up the talk of the block She now keeps shrimp stocked in her freezer just for this recipe One friend even brought leftovers to a lunch potluck and came home with only the lemon rinds left
Freezer Meal Conversion
If you would like to freeze this dish cook and cool everything quickly then pack pasta and shrimp separately in freezer safe bags Thaw in the refrigerator overnight and finish together in a hot skillet with an extra splash of olive oil for best texture
Save This shrimp and garlic pasta is a testament to simple ingredients yielding incredible flavor. Serve it for a quick weeknight dinner or a special occasion.
Recipe FAQ
- → Can frozen shrimp be used instead of fresh?
Yes, thaw frozen shrimp thoroughly and pat dry before cooking to ensure they sauté properly and retain their texture.
- → Is another type of pasta suitable?
Linguine, fettuccine, or bucatini work well. Adjust cooking times as needed for your chosen pasta shape.
- → How can I make this dairy-free?
Simply omit the Parmesan cheese garnish. The flavors remain vibrant without added dairy.
- → What is the best way to prevent overcooking shrimp?
Sauté shrimp just until they turn pink and opaque—usually 1–2 minutes per side—then remove from heat promptly.
- → Can the spice level be adjusted?
Add more or less red pepper flakes to taste, or leave them out entirely for a milder flavor profile.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the lemon and seafood flavors beautifully.