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Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is a quick and comforting dish that combines the flavors of garlic, lemon, and succulent shrimp, making it perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz. spaghetti Feel free to use any pasta you enjoy, such as fettuccine or penne.
  • 1 lb. large shrimp Fresh or frozen; ensure to peel and devein if needed.
  • 4 cloves garlic Minced, essential for flavor.
  • 1 medium lemon Juice and zest will infuse the dish with brightness.
  • 1/4 cup olive oil For sautéing shrimp and creating the sauce.
  • 1/4 tsp red pepper flakes Optional for a hint of heat.
  • 1/2 cup parsley Freshly chopped, for garnish.
  • to taste salt and pepper To enhance the natural flavors.

Method
 

Cooking the Pasta
  1. In a large pot of boiling salted water, cook your pasta according to the package instructions. Drain it, reserving a bit of pasta water, and set aside.
Sautéing the Garlic
  1. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic, and cook for about 1-2 minutes until fragrant, being careful not to burn it.
Cooking the Shrimp
  1. Add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook until the shrimp turns pink and is no longer translucent, about 2-3 minutes per side.
Adding Lemon
  1. Squeeze the juice of one lemon over the shrimp and sprinkle in the zest. Stir well to combine, allowing the flavors to mingle.
Combining with Pasta
  1. Toss the cooked pasta into the skillet, mixing everything together. If the mixture is too dry, add a splash of reserved pasta water.
Garnishing
  1. Remove from heat, stir in the chopped parsley, and check for seasoning.
Serving
  1. Plate your Lemon Garlic Shrimp Pasta, drizzling with olive oil and sprinkling with additional parsley.

Notes

Leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet, adding a splash of olive oil or reserved pasta water.