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 fantastically flavorful seafood pasta anyone can make! Toss it together in just 20 minutes for a new family favorite meal!
Shrimp Pasta with Lemon Garlic Butter
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 dipped in this spectacular sauce.
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!
The best lemon garlic shrimp pasta you’ll ever have!
Jump to:
❤️ Why You'll Love This Recipe!
Deceptively Indulgent! Lemon garlic butter could make anything taste heavenly!
Balance! I love that this recipe combines fresh citrus, spicy pepper flakes, and rich butter and Parmesan. It’s the perfect balance of them all!
It's Quick! This dish can be on the table in around 20 minutes. Perfect for a quick, light family dinner.
🥘 Ingredients
Other than the shrimp, these are all pantry staples at my house. Grab some raw frozen shrimp for best results (if fresh isn't available).
- 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 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, spatula, and a zester.
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 up 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.
🍽️ What To Serve With Shrimp Pasta
Lemon garlic shrimp pasta makes a delightful dinner and heavier-duty lunch. It pairs well with anything green, like microwave-steamed broccoli, sauteed asparagus and cherry tomatoes, or roasted green beans, and don't forget the garlic bread!
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!
💭 Tips & Notes
- If you purchased frozen shrimp, let them thaw 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. 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. While both crushed red pepper flakes and cayenne pepper are great ways to add spice to a dish, there are a few differences to remember. Ground cayenne is made only from the cayenne pepper, pepper flakes are made from 3-4 different kinds of chilis. As a result, cayenne pepper tends to be much hotter on the Scoville chart.
🥡 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.
>>>>See all of my recipes HERE<<<<
🍝 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
Lemon Garlic Shrimp Pasta
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)
- each, salt & pepper (to taste)
- 2 tablespoon Parmesan cheese (optional, for serving)
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.8 oz dried spaghetti
- 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.2 tablespoon olive oil, 2 tablespoon butter, 2 tablespoon garlic, ¼ teaspoon crushed red pepper flakes, 1 lb shrimp
- 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, each, salt & pepper. Toss until well coated and serve with optional 2 tablespoon Parmesan cheese if desired.1 large lemon, ¼ cup parsley, each, salt & pepper, 2 tablespoon Parmesan cheese
Equipment You May Need
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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
RP says
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.
San says
So simple and so delicious!!
Christina P. says
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.
Anonymous says
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.
Stephanie says
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!
Jo Ann McConnell says
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.
Lisa says
So good! I put white wine in the pan with the shrimp instead of adding the pasta water and it came out great!
Terry Enneman says
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!!!
Cher says
So simple. So incredibly good! I almost omitted the red pepper flakes thinking it might be too spicy. So, instead I used 1/3 tsp in lieu of 1 tsp - perfect for me. Doesn't overpower but gives a mighty flavor kick! I will now be experimenting with red pepper flakes in a lot of pasta meals.
Anonymous says
Loved it, also very guick and easy.
Sherry Hallisey says
Your recipe doesn't call for "raw" shrimp is cooked ok?
Angela @ BakeItWithLove.com says
It is raw shrimp, so when using cooked shrimp add them when tossing the pasta in the sauce (step 3 in the instructions). Thanks for asking!
Michelle says
Excellent, quick and easy. My husband had a third helping, which says a lot! I modifid a touch, adding about 1/2 C dry white wine, 1/4 C chopped fresh basil and doubled the parm 🙂
KAY GILBERT says
LOVE THIS! But I used 2 lemons and way more red pepper & fresh ground black pepper, which really added some zing. At the end I added a large dollop of ricotta to give it more body. I sent a photo to my siblings. They asked if I was eating out 🙂 I'll definitely make it again.
Lisa says
So quick and easy. A must for Friday’s during Lent. I seasoned my Shrimp with a little Cajun seasoning before cooking. (We’re from Louisiana) and didn’t have fresh parsley so I used fresh oregano. It was great. Next time I’m going to try it with angle hair pasta. 👍🏻
Geri Jones says
Simple and delicious 😋
Christine Werner says
My husband and I thought it was really good tasting. Didn’t have a lemon to do the zest but I had real lemon juice. I didn’t have parsley so I added the green from the tops of the table, onions and grated fresh cheese on top very refreshing salad. This will be a keeper.
Cheryl says
This was a quick, simple meal. It is the first time I used raw shrimp and it does make a difference! I cut the minced garlic down to 1 tablespoon and it was just right. Enjoy!
Carol says
It was quick and easy. But for us it didn't have enough flavor. Of course the shrimp were great. Maybe a weekday dinner.
Richard says
This is amazing. The lemon sets it apart from other recipes. Simple, quick and fresh tasting. If I owned a restaurant this would be on the menu!
Richard says
P.S. my fifth time making this
Janine says
Quick and easy recipe that is super satisfying! Great recipe to serve company, too!
Mary says
This was truly delicious and flavorful! I loved that there is only 2 tablespoons of butter and yet the sauce was creamy, especially with just a little sprinkle of Parmesan. The depth of my stovetop wok worked perfectly for cooking the shrimp and adding the pasta with 1/4 cup of the pasta water. I used fettuccini.
Alvin says
Exceptional dinner recipe! The shrimp was very good with the pasta and sauce, thank you.
Stephanie S Tackett says
One of my all time favorite recipes is Rachael Ray's Lemon Spaghetti - but you have gone over the top with adding shrimp! And this is much easier and lighter, too. We had this last night. Delicious, refreshing, and so easy to make. My husband adores shrimp, so it will become part of my monthly rotation of dinners and is good enough to make for company, too.
Anonymous says
Great recipe & so easy. Really enjoyed this!
Tiffany Miller says
Fantastic dish, the family really liked it! I added some steamed asparagus and just mixed it right in.
Chad Rivers says
Incredible shrimp pasta recipe, this is the real deal. Made 2 full batches and ate it for lunch all week long!
Donald says
I made this dish over the weekend. It was perfect and delicious!!!! Easy recipe and will make it again for sure. It is a keeper.
Amy S says
Your shrimp pasta was fantastic, thank you for the great recipe!