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Lemon Butter Garlic Shrimp Pasta: Your New Go-To Weeknight Dinner

Lemon Butter Garlic Shrimp Pasta
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A vibrant pasta dish with succulent shrimp tossed in a bright lemon-garlic sauce with fresh herbs, Parmesan, and a touch of chili flakes for heat. Perfect for weeknight dinners!

Ingredients

Scale
  • 12 oz (340g) linguine or spaghetti
  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 tsp red pepper flakes (optional)
  • Zest and juice of 1 large lemon
  • 1/2 cup (120ml) pasta water (reserved)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional additions:
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 1/4 cup white wine (for deglazing)

Instructions

  1. Cook pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Sauté shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp, season with salt/pepper, and cook 2 minutes per side until pink. Remove and set aside.
  3. Make sauce: In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant. Add lemon zest and juice, and optional wine (if using), scraping up browned bits.
  4. Combine: Add cooked pasta, shrimp, and Parmesan to the skillet. Toss with reserved pasta water until creamy. Stir in parsley and optional veggies (spinach/tomatoes).
  5. Serve: Garnish with extra Parmesan, lemon wedges, and black pepper.

Notes

  • For extra richness: Add 2 tbsp butter with the olive oil.
  • Protein swap: Use scallops or chicken instead of shrimp.
  • Gluten-free: Use GF pasta and double-check Parmesan.
  • Storage: Best fresh but keeps refrigerated for 2 days (add splash of water when reheating).

Nutrition

Find it online: https://us.recipesfood.org/lemon-butter-garlic-shrimp-pasta/

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