Lemon Shrimp Pasta with Garlic (Printable Version)
Vibrant pasta featuring juicy shrimp, bright lemon, and aromatic garlic for a quick 30-minute meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine or spaghetti
→ Aromatics
03 - 4 cloves garlic, finely minced
04 - Zest of 1 lemon
→ Sauce
05 - 1/4 cup extra virgin olive oil
06 - 1/4 cup dry white wine
07 - Juice of 1 large lemon (about 3 tbsp)
→ Vegetables & Herbs
08 - 1/4 cup fresh parsley, chopped
→ Seasoning
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and black pepper, to taste
→ Garnish
11 - 1/4 cup grated Parmesan cheese (optional)
12 - Lemon wedges
# How To Make It:
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 cooking water, then drain the pasta.
02 - While the pasta cooks, pat the shrimp dry and season lightly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add the shrimp and sauté for 2–3 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
04 - In the same skillet, reduce heat to medium. Add garlic and red pepper flakes; cook for 1 minute until fragrant, being careful not to brown the garlic.
05 - Deglaze the skillet with white wine, scraping up any browned bits. Let it simmer for 2 minutes.
06 - Add lemon juice and zest, stirring to combine.
07 - Return the shrimp to the skillet, then add drained pasta. Toss everything together, adding a splash of reserved pasta water as needed to create a silky sauce.
08 - Stir in chopped parsley. Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with grated Parmesan and lemon wedges if desired.
# Expert Advice:
01 -
- The pasta water trick creates a restaurant quality silky sauce without heavy cream
- This comes together faster than delivery and tastes infinitely fresher
02 -
- Overcooked shrimp becomes rubbery, so remove them the second they turn pink
- The pasta water is essential for emulsifying the sauce into something cohesive
03 -
- Room temperature shrimp cook more evenly than cold from the fridge
- Zest your lemon before juicing to make the most of every part