Why You’ll Love Lemon Garlic Shrimp Pasta Recipe

Ready in about 20 minutes—perfect for a busy weeknight.
Combines rich buttery and olive oil flavors with zingy lemon and garlic for a great contrast.
Shrimp cook quickly and keep their juicy texture when done right.
It feels restaurant‑quality yet uses simple, everyday ingredients.
Easily adjustable: skip the cheese for a cleaner flavor, add spinach or other greens for extra veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Long, thin pasta (such as spaghetti or linguine)
Olive oil
Butter
Fresh garlic, minced
Crushed red pepper flakes (just a pinch, or more if you like heat)
Medium shrimp, peeled and deveined
Fresh lemon juice and lemon zest
Fresh parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Directions

Bring a large pot of salted water to a boil. Cook the pasta until firm to the bite (al dente), about 8 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, heat olive oil and butter in a large skillet over medium‑high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir for about 30 seconds until fragrant. Add the shrimp and cook, stirring, until the shrimp are just cooked through (about 3‑4 minutes). Remove skillet from heat.
Return the skillet with the shrimp mixture to medium heat. Add the drained pasta and about ¼ cup of the reserved pasta water; toss to coat. If the pasta seems too dry, add more of the pasta water as needed.
Remove the skillet from heat. Stir in the lemon juice and zest, and the chopped parsley. Season to taste with salt and pepper. Transfer to a serving bowl or platter and sprinkle with grated Parmesan if using. Serve immediately.

Servings and timing

Serves: 4 people.
Prep time: 10 minutes.
Cook time: 10 minutes.
Total time: 20 minutes.

Variations

Use other types of long pasta (e.g., linguine, fettuccine) or even shorter pasta shapes if preferred.
Skip the Parmesan to emphasize the clean, bright lemon‑garlic flavor; include it if you like a touch of savory richness.
Stir in a handful of baby spinach at the end to turn this into a fuller meal with greens.
For a low‑carb option, serve the shrimp and sauce over zucchini noodles or cauliflower rice instead of pasta.
Increase the red pepper flakes or add a dash of cayenne for more spiciness.
Swap parsley for basil or cilantro if you’d like a different herbal note.
Double the garlic for a garlic‑lover version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
When reheating, gently warm in a skillet over low to medium heat; you may need to add a splash of water or broth to loosen the sauce and prevent the pasta from drying out.
Avoid microwaving on high power for extended periods to keep the shrimp from becoming rubbery.
It’s best enjoyed fresh, but if needed, reheating can work well with care.

FAQs

What kind of shrimp should I use?

Medium shrimp that are peeled and deveined work best—they cook quickly and evenly.

Can I use frozen shrimp?

Yes—just thaw them fully and pat them dry before cooking to avoid excess moisture.

Can I use a different type of pasta?

Absolutely. While spaghetti or linguine are ideal for the sauce to cling, you may use any long or even short pasta shape you prefer.

Can I make this dish gluten‑free?

Yes—use your favorite gluten‑free pasta and confirm that all ingredients (like pasta) are gluten‑free certified.

Can I skip the red pepper flakes?

Yes—you can omit them or reduce to a smaller amount if you prefer no heat or mild spice.

How do I know when the shrimp are done?

They should be just pink and slightly curled into a “C” shape. Overcooking will make them tough.

Can I add vegetables to this dish?

Yes—green vegetables like baby spinach, asparagus pieces, or cherry tomatoes can be added toward the end for extra color and nutrition.

Is this dish freezer‑friendly?

It’s not ideal for freezing because the pasta and sauce texture may change—and shrimp can become rubbery. Better to store in the refrigerator and consume soon.

What should I serve with this pasta?

A light green salad, steamed vegetables or a crusty bread to soak up the sauce are all good options.

Can I use cream or heavy cream to make the sauce richer?

While this recipe is designed to be light and bright without heavy cream, you could stir in a little cream or crème fraîche at the end if you want a richer sauce—but it will change the flavor profile somewhat.

Conclusion

This Lemon Garlic Shrimp Pasta offers a perfect combination of speed, flavor and elegance—delivering a dish that looks and tastes like it came from a restaurant, yet you can make it at home with minimal fuss. With just a handful of ingredients and about 20 minutes, you’ll have juicy shrimp, bright lemony sauce and perfectly cooked pasta. Whether for a weeknight dinner or an impressive meal for guests, this recipe hits the mark.