Zesty Garlic Lemon Shrimp Pasta
This Zesty Garlic Lemon Shrimp Pasta recipe features tender shrimp and al dente pasta tossed in a bright, savory garlic-lemon sauce. It's a quick and easy meal perfect for a weeknight dinner or a special occasion.
Equipment
- Large pot (for pasta)
- Large skillet
- Paper towels
- Tongs or slotted spoon
Ingredients
Main Ingredients
- 1 lb medium to large shrimp, peeled and deveined
- 8 oz spaghetti or linguine
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes optional, adjust to taste
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh lemon juice
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving
- 1/4 cup grated Parmesan cheese Optional
Instructions
Cooking Instructions
- Cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink, then remove and set aside.
- Reduce heat to medium, add remaining 1 tablespoon of olive oil, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in broth and lemon juice; simmer, scraping up browned bits. Stir in butter until melted.
- Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water if needed to reach desired consistency.
- Return shrimp to the skillet and toss gently with pasta and sauce for about 1 minute to heat.
- Stir in fresh parsley, then taste and adjust seasoning with salt and pepper.
- Serve immediately with lemon wedges and optional Parmesan cheese.
Notes
For extra flavor, consider marinating the shrimp in a little olive oil, lemon zest, and a pinch of garlic powder for 15-20 minutes before cooking. Adjust the red pepper flakes to your preferred spice level. If you don't have fresh broth, a bouillon cube dissolved in hot water can be used as a substitute.