Lemon garlic shrimp pasta is an easy and tasty dish you can make quickly. It has juicy shrimp and pasta mixed with a lemony garlic butter sauce. This meal is light but filling, perfect for any night when you want something fresh and delicious. The lemon and garlic give it a nice bright flavor you’ll enjoy every time.
Why We Love This Lemon Garlic Shrimp Pasta
This recipe shines because it’s quick, flavorful, and uses simple ingredients you likely have on hand. The shrimp is brined briefly to enhance texture and taste, making it juicy and tender. The lemon butter sauce is fresh and vibrant without being heavy. Plus, it’s incredibly versatile — perfect for those who want a balanced meal that’s both nourishing and indulgent. You get protein, carbs, and a refreshing citrus kick all in one bowl, making it a winner for any season.
Ingredients About Lemon Garlic Shrimp Pasta
- 1 pound large shrimp (21/25 count)
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (Diamond Crystal recommended)
- 1/2 pound spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, sliced
- 2 cups reserved pasta water (you may not need all)
- 4 tablespoons unsalted butter
- 1 large lemon, zested and juiced
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper to taste
How to Make Lemon Garlic Shrimp Pasta Directions
To prepare this dish, begin by brining the shrimp. Combine the shrimp with baking soda, crushed red pepper flakes, black pepper, and kosher salt in a bowl. Mix well and let it sit for 10 minutes. This step improves the shrimp’s texture, making it more tender and juicy.
While the shrimp is brining, bring a large pot of salted water to a boil. Add the spaghetti and cook until it is just under al dente, about one minute less than package instructions. This helps the pasta finish cooking perfectly later when combined with the sauce.
Heat a large pan over medium heat and add the olive oil. Once it shimmers, add the shrimp and sauté for about three minutes until they turn pink and firm. Remove the shrimp from the pan and set aside, tented with foil to keep warm.
Next, add the sliced garlic to the pan and cook for two to three minutes until it turns a light golden color. If the pan looks dry, add a bit more olive oil to prevent burning. Pour in half a cup of the reserved pasta water, then add the butter and almost-cooked pasta. Toss everything together and cook for one minute to allow the sauce to coat the pasta evenly.
Return the shrimp to the pan along with the minced parsley, lemon juice, and lemon zest. Toss to combine, then turn off the heat. Taste the pasta and adjust salt, pepper, and crushed red pepper flakes to your liking. If the pasta feels dry, add a little more reserved pasta water. Serve immediately to enjoy the full freshness and flavor of the dish.
How to Serve Lemon Garlic Shrimp Pasta
This lemon garlic shrimp pasta is best served hot and fresh right out of the pan. You can plate it simply in shallow bowls or pasta plates, allowing the vibrant yellow lemon sauce to shine. Garnish with a little extra parsley or a thin lemon wedge on the side to add visual appeal and a fresh burst of citrus when eating.
Pair this dish with a crisp green salad or steamed vegetables to round out your meal with some greens. If you want to make it heartier, a side of crusty bread works wonderfully for mopping up the delicious lemon garlic sauce. For an extra touch, sprinkle some grated Parmesan cheese over the top, but it’s just as delightful without it.
Expert Tips: Lemon Garlic Shrimp Pasta
When cooking shrimp, make sure not to overcook them. Shrimp cooks very quickly and becomes tough and rubbery if left on the heat too long. Watch for the color change to pink and the firm texture to know when they’re ready.
Reserving pasta water is essential for this recipe. The starchy water helps bind the sauce to the noodles and keeps the pasta moist without adding extra oil or butter. Add the water slowly to control the sauce consistency.
Adjust the heat with crushed red pepper flakes according to your preference. If you prefer a milder dish, use less or skip them altogether. Conversely, if you enjoy some heat, a pinch more can brighten the flavors nicely.
Fresh lemon zest and juice make a huge difference here. Always zest the lemon before juicing, and try to use fresh lemons rather than bottled juice for the best aroma and taste.
How to Store Lemon Garlic Shrimp Pasta
If you have leftovers, store the lemon garlic shrimp pasta in an airtight container in the refrigerator for up to three days. Because shrimp doesn’t reheat very well and can become rubbery, it’s best to enjoy the shrimp on the day you make the dish if possible.
To reheat, warm the pasta gently in the microwave or on the stove, adding a splash of water or olive oil to help loosen the sauce. Avoid overheating to keep the pasta from drying out or the shrimp from becoming tough.
For longer storage, you can freeze the pasta, but keep in mind that shrimp texture may degrade after freezing and thawing. If freezing, consider storing the pasta and shrimp separately for better results.
Variation of Lemon Garlic Shrimp Pasta
You can easily customize this recipe to suit your taste or dietary needs. Try swapping spaghetti with other pasta types like linguine, fettuccine, or even gluten-free pasta for variation.
Add vegetables such as cherry tomatoes, spinach, or asparagus to bring in color and extra nutrition. Sauté them along with the garlic or toss them in at the end for freshness.
For a creamier version, stir in a splash of heavy cream or a dollop of ricotta cheese right at the end. This adds richness while still keeping the lemon and garlic flavors prominent.
If you prefer a different protein, substitute the shrimp with scallops or firm white fish pieces, adjusting cooking times accordingly.
You can also experiment with herbs — fresh basil or dill can add a new dimension of flavor in place of parsley.
Frequently Asked Questions About Lemon Garlic Shrimp Pasta
What makes this lemon garlic shrimp pasta so flavorful?
The secret lies in the combination of brined shrimp, fresh lemon zest and juice, garlic butter sauce, and fresh parsley. Each ingredient contributes a unique element, creating a balanced and vibrant flavor.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw it completely and pat dry before brining and cooking. This prevents extra moisture that can affect the sauce and texture.
How do I avoid overcooking the shrimp?
Watch closely as shrimp cooks very fast. Remove them from the heat once they turn pink and firm to the touch. Overcooking causes them to become rubbery and tough.
Can I make this pasta ahead of time?
It’s best to prepare and serve this dish fresh. While the pasta can be cooked in advance, the shrimp is ideal eaten immediately after cooking for best texture and flavor.
What can I serve with lemon garlic shrimp pasta?
Pair it with a simple green salad, steamed vegetables, or crusty bread to soak up the delicious sauce.
How should I reheat leftovers?
Gently warm leftovers in the microwave or on the stove with a bit of water or olive oil to keep the pasta moist. Avoid overheating to preserve the shrimp’s tenderness.
Lemon Garlic Shrimp Pasta
Ingredients
- 1 pound large shrimp (21/25 count)
- 1/2 teaspoon baking soda
- 1/4 teaspoon crushed hot red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (Diamond Crystal recommended)
- 1/2 pound spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic (sliced)
- 2 cups reserved pasta water (you may not need all)
- 4 tablespoons unsalted butter
- 1 large lemon (zested and juiced)
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper (to taste)
Instructions
- Brine the shrimp by combining with baking soda, crushed red pepper flakes, black pepper, and kosher salt. Mix well and let sit for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until just under al dente, about one minute less than package instructions.
- Heat olive oil in a large pan over medium heat. Add shrimp and sauté for about 3 minutes until pink and firm. Remove shrimp and set aside.
- Add sliced garlic to the pan and cook for 2-3 minutes until golden. Pour in 1/2 cup reserved pasta water, then add butter and almost-cooked pasta. Toss and cook for 1 minute.
- Return shrimp to the pan along with parsley, lemon juice, and lemon zest. Toss to combine and adjust seasoning to taste.
- Serve immediately, garnished with extra parsley or lemon wedges if desired.
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