Lemon Garlic Shrimp Pasta
A light, zesty, and flavorful pasta dish featuring succulent shrimp tossed in a creamy lemon garlic sauce. Quick to prepare and packed with fresh ingredients, this recipe is perfect for weeknight dinners or special occasions.
Equipment
- Large pot for boiling pasta
- Skillet or frying pan
- Mixing bowls
- Tongs or spatula
- Knife and cutting board (for chopping ingredients)
- Colander (for draining pasta)
Ingredients
- For the Dish:
- 8 ounces spaghetti or your preferred pasta
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- Zest and juice of 1 lemon
- 1/2 cup heavy cream or half-and-half for a lighter option
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes optional, for heat
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta :
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp :
- Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce :
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the lemon zest, lemon juice, heavy cream, Parmesan cheese, and red pepper flakes (if using). Cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Combine Everything :
- Return the cooked shrimp to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta and shrimp are evenly coated with the sauce.
- Serve :
- Divide the pasta into serving bowls. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
Substitute shrimp with chicken or scallops for a different protein option.
Use gluten-free pasta for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce.
Double the recipe if serving a larger crowd.
Use gluten-free pasta for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce.
Double the recipe if serving a larger crowd.