I love a good lemon garlic shrimp pasta for busy weeknights when I need something delicious but quick. This dish brings together the fresh flavors of lemon, garlic, and tender shrimp, making it a go-to option for any meal.
This recipe addresses issues of flavor balance, overcooked shrimp, and provides guidance for wine selection to enhance the overall meal experience.
We all have those nights when the dinner rush hits and we stare blankly at the fridge. When I found myself wrestling with shrimp that I accidentally left on the counter too long, I decided to amp it up and play with flavors. This made me really appreciate how lemon brightens up the entire dish and garlic ties everything beautifully together.
What works especially well here is how quick it comes together. From start to finish, I’ve got dinner on the table in about 15 minutes! That means I can whip it up, and still have time to enjoy a quiet moment. If you want something delightful to serve alongside it, don’t miss my broccolini frittata for a refreshing side!
Table of contents
Why You Will Love This Recipe
- Bright and Zesty Flavor , The combination of fresh lemon juice and zest gives the dish a refreshing punch, perfectly complementing the savory notes from the garlic and shrimp.
- Quick to Prepare , With just 15 minutes from start to finish, you’ll find this meal is ideal for busy weeknights, making it a reliable choice when time is tight.
- Aromatics That Entice , Sautéing garlic and onion creates a mouthwatering aroma that fills the kitchen, setting the stage for a flavorful pasta experience you won’t soon forget.
- Enjoyable Texture , The tender shrimp paired with al dente linguine creates a satisfying bite, making every mouthful an enjoyable mix of textures.
Lemon Garlic Shrimp Pasta
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: sautéing
- Cuisine: Italian
- Diet: low fat
Description
A delicious lemon garlic shrimp pasta that is quick to prepare and perfect for a weeknight dinner.
Ingredients
- 8 ounces (227 g) linguine
- 4 tablespoons (56 g) unsalted butter
- 4 garlic cloves, thinly sliced
- 1/4 sweet onion or small shallot, finely chopped
- 1 pound (454 g) shrimp, peeled and deveined
- 1/2 lemon, juiced and zested
- 1/2 cup (120 ml) white wine (e.g., pinot grigio)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and pepper, to taste
- Parmesan cheese, freshly grated, for garnish
- Lemon slices, for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir frequently during the first 3 minutes to prevent clumping. Reserve some pasta water before draining.
- Step 2: In a large skillet, melt butter over medium heat. Add thinly sliced garlic and cook for about 2 minutes until fragrant and golden, but not browned to avoid bitterness.
- Step 3: Stir in finely chopped onion and a pinch of salt. Cook for approximately 2 minutes until the onion becomes translucent, building a savory base for the dish.
- Step 4: Add peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook shrimp for about 4-6 minutes until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
- Step 5: Pour in white wine and squeeze in lemon juice. Let the mixture simmer for 2 minutes to allow alcohol to evaporate and to deepen sauce flavor with bright acidity.
- Step 6: Add cooked linguine, lemon zest, and chopped parsley to the skillet. Toss everything together to combine evenly. Adjust seasoning with salt, pepper, or extra lemon juice as needed for brightness.
- Step 7: Garnish with freshly grated Parmesan cheese and lemon slices.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Consume promptly.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on stove or microwave.
- Freezing: Place in a freezer-safe container or bag, seal tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Watch garlic closely during sautéing; remove it from heat once golden to avoid bitterness.
- Cook shrimp just until pink and opaque (4-6 minutes); overcooking makes them rubbery.
- If sauce becomes too thick, add reserved pasta water one tablespoon at a time to loosen it during the last 2 minutes of cooking.
- If pasta clumps, stir frequently during the first 3 minutes of boiling to keep strands separated.
- For more flavor, add a pinch of salt or a squeeze of lemon juice just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Data not provided in source
- Sugar: Data not provided in source
- Sodium: Data not provided in source
- Fat: Data not provided in source
- Saturated Fat: Data not provided in source
- Unsaturated Fat: Data not provided in source
- Trans Fat: Data not provided in source
- Carbohydrates: Data not provided in source
- Fiber: Data not provided in source
- Protein: Data not provided in source
- Cholesterol: Data not provided in source
Ingredient Notes
- Shrimp: Choose large, raw shrimp for the best texture. Fresh shrimp works great, but frozen is fine too, just thaw them completely before cooking.
- Garlic: Fresh garlic is key! Mince it instead of using pre-minced; this way, you avoid any bitterness and get full, fresh flavor.
- Lemon: Use fresh lemons for juicing and zesting. Bottled lemon juice just doesn’t give that bright, zesty kick you need.
- Pasta: Opt for linguine or spaghetti; they hold the sauce well. Make sure to cook it al dente for the right texture in your dish.
- Olive oil: Choose a good quality extra virgin olive oil. It adds richness and depth, making the sauce more flavorful.
- Parmesan cheese: Freshly grated Parmesan adds a salty, cheesy element. Avoid the pre-grated stuff; it often has anti-caking agents that alter the flavor.
- Shrimp: Choose large, raw shrimp for the best texture. Fresh shrimp works great, but frozen is fine too, just thaw them completely before cooking.
- Garlic: Fresh garlic is key! Mince it instead of using pre-minced; this way, you avoid any bitterness and get full, fresh flavor.
- Lemon: Use fresh lemons for juicing and zesting. Bottled lemon juice just doesn’t give that bright, zesty kick you need.
- Pasta: Opt for linguine or spaghetti; they hold the sauce well. Make sure to cook it al dente for the right texture in your dish.
- Olive oil: Choose a good quality extra virgin olive oil. It adds richness and depth, making the sauce more flavorful.
- Parmesan cheese: Freshly grated Parmesan adds a salty, cheesy element. Avoid the pre-grated stuff; it often has anti-caking agents that alter the flavor.
Recipe Tips
- If shrimp turns rubbery, cook for no more than 6 minutes until they’re pink and opaque.
- When garlic begins to brown, remove it from heat within 2 minutes to avoid bitterness in the dish.
- If the sauce thickens too much, add reserved pasta water, one tablespoon at a time, during the last two minutes of cooking.
- For pasta clumping, stir linguine frequently for the first 3 minutes while cooking to keep them separated.
- If the dish lacks flavor, add a pinch more salt or a squeeze of lemon juice just before serving for brightness.
Serving Suggestions
Serve lemon garlic shrimp pasta with steamed asparagus or a fresh arugula salad. You can also add garlic bread or roasted Brussels sprouts as a side.
Use to make shrimp tacos or seafood salad. Add to zucchini noodles or rice bowls for a light meal option.
Top with fresh parsley or a sprinkle of crushed red pepper. A squeeze of additional lemon juice can enhance the freshness further.
Recipe variations
- You can use linguine, spaghetti, or fettuccine as the pasta base, sticking to about 8 ounces to maintain the right balance with the shrimp and sauce.
- Add 4 thinly sliced garlic cloves and 1/4 cup chopped onion or shallot to the butter, sautéing until soft and fragrant, which takes around 4 minutes total.
- Either fresh peeled and deveined shrimp or frozen shrimp can be used; if frozen, make sure to thaw fully before cooking to get the best texture.
- If making larger portions, double the ingredients to 2 pounds shrimp, 16 ounces pasta, and increase butter to 8 tablespoons, adjusting wine and lemon juice accordingly for sauce consistency.
Save This Recipe!
How to Store?
To keep your lemon garlic shrimp pasta fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 2 days. Consume promptly to avoid spoilage.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.
Freezing: Arrange in a freezer container or bag, seal tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
- Gluten Free Amaranth Cake
- Gluten Free Almond Cake
- Gluten Free Lime Agave Cupcakes
- Gluten Free Apple Bundt Cake
If you enjoyed this lemon garlic shrimp pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
