Shrimp Garlic Pasta Lemon (Printable)

Shrimp, garlic, and lemon combine with pasta for a zesty Italian main finished with parsley and optional Parmesan.

# Components:

→ Pasta

01 - 12 ounces spaghetti or linguine
02 - Salt, for boiling water

→ Seafood

03 - 1 pound large shrimp, peeled and deveined

→ Aromatics and Flavor

04 - 3 tablespoons olive oil
05 - 4 large garlic cloves, thinly sliced
06 - 1/4 teaspoon red pepper flakes (optional)
07 - Zest of 1 lemon
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/3 cup chopped fresh parsley

→ Seasoning

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 1/4 cup freshly grated Parmesan cheese (optional)
13 - Lemon wedges (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve approximately 1/2 cup of the starchy pasta water. Drain the pasta thoroughly.
02 - While the pasta is cooking, pat the shrimp completely dry using paper towels. Season the shrimp evenly with salt and freshly ground black pepper.
03 - In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and optional red pepper flakes. Sauté for approximately 1 minute, until the garlic is fragrant and lightly golden, taking care not to burn it.
04 - Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, until the shrimp are pink and opaque. Transfer the cooked shrimp to a plate and set aside.
05 - Add the drained pasta directly into the skillet. Toss the pasta with the lemon zest, fresh lemon juice, and half of the chopped fresh parsley. If the pasta seems dry, gradually add the reserved pasta water, a tablespoon at a time, to create a light sauce that coats the pasta.
06 - Return the cooked shrimp to the skillet with the pasta. Toss everything together gently until well combined and heated through. Taste and adjust seasoning as needed.
07 - Serve the shrimp and garlic pasta immediately. Garnish with the remaining fresh parsley and optional Parmesan cheese and lemon wedges.

# Expert Advice:

01 -
  • Uses everyday pantry and freezer staples you likely already have
  • Ready in just about twenty five minutes from start to finish
  • Easily adapts to dairy free or spicier versions
  • Perfect for entertaining or a quick weeknight dinner
02 -
  • Packed with lean protein from shrimp and bursting with flavor but light on heavy cream
  • Leftovers reheat beautifully or can be enjoyed cold as a pasta salad
  • Works equally well with fresh or frozen shrimp—just thaw and pat dry
03 -
  • Shrimp cook in the blink of an eye Do not step away from the skillet or they may turn rubbery Instead have all your ingredients prepped and ready before you start cooking
  • I always zest the lemon before juicing because it is impossible the other way around Taste as you go and finish each plate with a good grind of black pepper—it wakes up the whole dish

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