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Home » Recipes » Main Dish

Last Updated: Jun 20, 2024 by Angela Latimer · 35 Comments

Lemon Garlic Shrimp Pasta

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Best lemon galric shrimp pasta recipe pin with text blocks over closeup image of the shrimp pasta in skillet.

Lemon garlic shrimp pasta is an easy-to-make dish that combines al dente pasta with succulent, tender shrimp and a deliciously rich sauce. It's a fantastical, flavorful seafood pasta anyone can make. Toss it together in just 20 minutes for a new family favorite meal.

This pairs well with microwave-steamed broccoli, sauteed asparagus, cherry tomatoes, or roasted green beans, and don't forget the garlic bread!

Square overhead of the lemon garlic shrimp pasta in white skillet.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make Shrimp Pasta with Lemon Garlic Sauce
  • 🥗🥘🍲 Best Served With
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • 🍝 Other Great Pasta Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Look no further for the best rich, lemon-garlic butter pasta with sauteed shrimp. It’s an excellent weeknight dinner that will leave you questioning why everything isn’t smothered in this spectacular sauce.

I think there’s something about lemon and garlic that is the perfect complement to shrimp and seafood. Add pasta, and you have a meal made in heaven that everyone loves!

🥘 Ingredients

Lemon garlic shrimp pasta ingredients with labels.
  • Dried Spaghetti - Use any long pasta for the best results. For a super quick dinner, use angel hair pasta!
  • Olive Oil - Use extra virgin olive oil (EVOO) for great flavor and to keep the butter from burning.
  • Butter - Use rich, fatty butter for the best flavor. European kinds of butter like Kerrygold, Plugra, Lurpak, Wuthrich, or Echire have a higher fat content which adds more flavor to butter-based sauces.
  • Garlic - Garlic has all kinds of healthy properties and adds its unmistakable unique flavor.
  • Crushed Red Pepper Flakes (optional) - Crank up the heat with these flavorful flakes! They're completely optional but add a wonderful bit of flavor contrast.
  • Shrimp - For the most flavorful shrimp, be sure to buy them uncooked. Starting from raw is so much better! They will be grey but turn pink when cooked.
  • Parsley - This herb makes an excellent garnish, adding a refreshing pop of green to an otherwise monochromatic dish. The flavor also pairs exceptionally well with shrimp!
  • Lemon - Lemon is always a refreshing smell and taste. The bright 'pop' of citrus was made for serving with seafood!
  • Salt & Pepper - These spices intensify and highlight your ingredient flavors.
  • Parmesan Cheese (optional) - Hard cheeses make great finishers for pasta. Asiago or Romano both work well in this recipe, too!

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Shrimp Pasta with Lemon Garlic Sauce

With only four steps and 20 minutes, you can create an impressive dinner for four.

You only need a large pot to boil pasta, a large skillet, a spatula, and a zester.

Process photo 1 seasoned shrimp in skillet.
1
Process photo 2 sauteed shrimp in butter and lemon.
2

Step 1: Cook the pasta. Add 8 ounces of dried spaghetti to boiling, salted water. Cook according to the instructions on the package. Reduce suggested cooking time by 1-2 minutes for al dente texture. Drain and set aside.

Step 2: Melt butter and saute garlic. Heat 2 tablespoons of extra virgin olive oil (EVOO) and 2 tablespoons of butter over medium-high heat in a skillet. When the butter is completely melted, stir in 2 tablespoons of minced garlic and the optional ¼ teaspoon of crushed red pepper flakes. Saute for around 60 seconds to release the flavors.

Step 3: Add the shrimp. Then, add 1 pound of fresh or thawed shrimp (tails removed if desired). Saute for 3-4 minutes. When done, the shrimp should be pink and curled up. They should no longer be transparent.

Step 4: Combine with pasta. After you have cooked the pasta and shrimp are done, add the pasta directly to the skillet without draining all the water. A little extra water is great.

Heat everything over medium heat and stir in about ¼ c of reserved pasta water.
Toss the pasta so it is coated thoroughly with the water and heated all the way through. If the pasta is dry, add more pasta water.

Step 5: Garnish and serve. Take the skillet off the flame and toss in the zest and juice of 1 large lemon, ¼ cup freshly chopped parsley, and salt and pepper to taste. Top with a sprinkle of Parmesan cheese, if desired.

🥗🥘🍲 Best Served With

Garnish with a sprig of parsley and a lemon slice. For more great shrimp side dishes, see my what to serve with shrimp collection! Enjoy!

>>>See All Of My Tasty Recipes Here!<<<

Tasty lemon garlic shrimp pasta in the skillet and ready to serve as a family favorite 20 minute dinner.

💭 Angela's Pro Tips & Recipe Notes

  • Thawing Frozen Shrimp: If using frozen shrimp, thaw them properly for the best texture and flavor. You can either let them thaw overnight in the fridge or, for a quicker method, submerge the unopened bag in a bowl of cold water for about 45 minutes.
  • Avoid Overcooking Shrimp: Be vigilant when cooking shrimp, as they can quickly become overcooked and rubbery. Shrimp are done when they turn pink and opaque.
  • Simultaneous Pasta Cooking: To save time and synchronize your cooking, start boiling the pasta while sautéing the shrimp. This way, both components will be ready around the same time.
  • Using Pasta Water: Don't discard the water after draining your pasta. The starchy water can be combined with the lemon garlic shrimp juices in the skillet to create a flavorful and thicker sauce.
  • Creating the Perfect Sauce: The combination of shrimp juices and starchy pasta water not only adds flavor but also helps to thicken the sauce, enhancing the overall dish.
  • Adding Heat with Red Pepper Flakes: When introducing extra heat to the dish, opt for crushed red pepper flakes instead of cayenne pepper. Cayenne is much hotter and can overpower the dish. Crushed red pepper flakes provide a more balanced heat and add complexity to the flavor.

🥡 Storing

Place any cooled leftovers into an airtight storage container. Keep refrigerated for up to 3-4 days at most, and be sure to discard leftovers if there is ever an 'off' odor, especially when dealing with seafood.

Tall image of the lemon garlic shrimp pasta in skillet.

🍝 Other Great Pasta Recipes

  • Cream Cheese Pasta
  • Shrimp Scampi
  • Southern Baked Mac & Cheese
  • Grilled Chicken Alfredo
  • Bechamel Pasta Bake
  • Baked Spaghetti & Meatballs

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Tasty lemon garlic shrimp pasta in the skillet and ready to serve as a family favorite 20 minute dinner.
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5 from 240 reviews

Lemon Garlic Shrimp Pasta

Lemon garlic shrimp pasta is an easy-to-make dish that combines al dente pasta with succulent, tender shrimp and a deliciously rich sauce. It's a fantastical, flavorful seafood pasta anyone can make. Toss it together in just 20 minutes for a new family favorite meal.
Author | Angela Latimer
Servings: 4 servings
Calories: 444kcal
Prep 5 minutes minutes
Cooking 15 minutes minutes
Total Time 20 minutes minutes
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Ingredients
 

  • 8 oz dried spaghetti (or your favorite long pasta)
  • 2 tablespoon olive oil (extra virgin)
  • 2 tablespoon butter
  • 2 tablespoon garlic (minced)
  • ¼ teaspoon crushed red pepper flakes (optional, to taste)
  • 1 lb shrimp (medium or large shrimp - thawed, peeled, deveined, and tail removed if desired)
  • 1 large lemon (zested then juiced)
  • ¼ cup parsley (fresh, chopped)
  • ½ teaspoon salt (to taste)
  • ½ teaspoon ground black pepper
  • 2 tablespoon Parmesan cheese (optional, for serving)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Cook the 8 oz dried spaghetti in salted water according to the package instructions, typically minus a minute or two for al dente texture. Drain and set aside.
  • Heat 2 tablespoon olive oil and 2 tablespoon butter in a large skillet or non-stick frying pan over medium-high heat until the butter is melted. Add the minced 2 tablespoon garlic and optional ¼ teaspoon crushed red pepper flakes and saute for about a minute. Add the 1 lb shrimp, stir, and continue to saute for 3-4 minutes or until the shrimp are curled up and no longer transparent.
  • Once the shrimp are cooked, either remove from heat and toss with drained pasta, or add cooked pasta directly from the pot. Heat over medium and stir in about ¼ cup of the pasta water. Toss to coat thoroughly and stir until heated through. Adjust the amount of pasta water as needed if your pasta seems dry.
  • Remove from heat and finish with 1 large lemon zest, lemon juice, ¼ cup parsley, ½ teaspoon salt, and ½ teaspoon ground black pepper. Toss until well coated and serve with optional 2 tablespoon Parmesan cheese if desired.

Notes

    • Thaw frozen shrimp in the fridge overnight or submerge the unopened bag in a bowl of cold water for about 45 minutes for a faster option.
    • Be careful not to overcook the shrimp.
    • Cook the pasta while sauteing the shrimp. It's the most time-efficient. When the pasta is done, transfer it straight into the shrimp pan with whatever starchy pasta water is needed.
    • Reserve the water when you drain your pasta. Combining your lemon garlic shrimp juices left in the skillet with the starchy pasta water creates a great sauce. The starch helps add flavor and thickens the liquid.
    • When adding extra heat to this dish, use crushed red pepper flakes, not cayenne pepper. 
    • To store: Place any cooled leftovers into an airtight storage container. Keep refrigerated for up to 3-4 days at most, and be sure to discard leftovers if there is ever an 'off' odor, especially when dealing with seafood.
 

Nutrition

Calories: 444kcal (22%) | Carbohydrates: 47g (16%) | Protein: 32g (64%) | Fat: 15g (23%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 199mg (66%) | Sodium: 234mg (10%) | Potassium: 506mg (14%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 554IU (11%) | Vitamin C: 21mg (25%) | Calcium: 136mg (14%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main Dish, Pasta, Seafood
Cuisine American, Italian
« Stuffing Stuffed Pork Chops
Chicken with Garlic Sauce »

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    5 from 240 votes (212 ratings without comment)

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  1. Billie says

    January 09, 2024 at 2:46 pm

    5 stars
    I was looking for a quick and easy shrimp and pasta recipe and yours looked too good to be true. It's simple, delicious and healthy.
    I made it last week and again this week. I've passed the recipe on and now you have two new followers.
    Thank you for sharing.

    Reply
    • Angela @ BakeItWithLove.com says

      January 09, 2024 at 3:36 pm

      Thanks Billie! It's a great go-to light and easy dinner and I'm so glad you enjoy it!

      Reply
  2. Jill says

    January 06, 2024 at 7:34 am

    5 stars
    I made this last night and it was delicious!!! It was very easy but quit impressive to serve!

    Reply
  3. Anonymous says

    January 02, 2024 at 7:24 am

    5 stars
    Très très bon. Merci.

    Reply
  4. Cheri says

    December 13, 2023 at 7:29 pm

    5 stars
    I made the recipe this evening. How simple and quick yet SO DELICIOUS!!! I opened white wine but decided to withhold it just to sample the recipe as is the 1st time I made it. Maybe it would add a little something extra, but it was really very good without it. My only change was dried parsley (several shakes) because I got caught without fresh. I did slice the shrimp in half long ways (to extend it and to make sure I removed the mud vein). My husband LOVED IT TOO!!! I'll be making this elegant dish for company next time!!!

    Reply
  5. RP says

    October 19, 2023 at 3:37 pm

    5 stars
    Outstanding. However I made a few changes. I used tobasco vs the pepper flakes. Distributed the heat a little. I added some onion powder. And added white wine vs pasta water. Perfect. Thanks a 'bunch' for posting this. Thoroughly enjoyed and have shared with friends.

    Reply
  6. San says

    August 27, 2023 at 9:12 pm

    5 stars
    So simple and so delicious!!

    Reply
  7. Christina P. says

    August 18, 2023 at 4:22 pm

    5 stars
    Delicious recipe! I made it for my family, and my dad and mom praised me and gave me lots of compliments. Easy, simple, and great recipe.

    Reply
  8. Anonymous says

    July 15, 2023 at 5:08 pm

    5 stars
    So quick and easy. I added the crushed red peppers and cheese and 1 can of quartered artichoke hearts. This is going to be one of my I don't feel like cooking today recipes that will be used often.

    Reply
  9. Stephanie says

    June 28, 2023 at 9:23 pm

    5 stars
    I'm not the most confident cook, and
    I am always looking for new recipes I can handle. This was so easy and delicious! I really appreciate being able to prepare something special and tasty without the stress. I loved seeing the ingredients under each step so I don't have to keep scrolling up to make sure I'm not missing anything. Thank you!

    Reply
  10. Jo Ann McConnell says

    May 20, 2023 at 4:57 pm

    5 stars
    Had this at a friend’s house and it hit all the right taste buds for me and my husband. Could hardly wait to prepare for our meals. It is beyond delicious. Thank you so much for sharing.

    Reply
  11. Lisa says

    May 10, 2023 at 7:11 pm

    So good! I put white wine in the pan with the shrimp instead of adding the pasta water and it came out great!

    Reply
  12. Terry Enneman says

    April 27, 2023 at 7:54 pm

    5 stars
    This recipe is amazing! I follow the recipe and it didn't need anything else. The pasta water adds the extra moisture that it needs. My husband said this is a keeper! Thank you for sharing!!!

    Reply
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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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