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!
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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
- 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.
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!
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💭 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.
🍝 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.
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📖 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)
- 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)
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
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- 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.
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- Be careful not to overcook the shrimp.
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- 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.
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- 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.
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- 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.
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!