Lemon Shrimp Pasta
A quick and delightful dish featuring shrimp tossed in a zesty lemon garlic sauce over pasta, perfect for weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 8 oz spaghetti or linguine The perfect pasta choice for holding onto the sauce.
- 1 lb shrimp, peeled and deveined Fresh or frozen options work beautifully; just thaw before cooking.
- 3 cloves garlic, minced Adds a fragrant kick that complements the shrimp.
- 1 unit lemon, zested and juiced Brightens the dish; adjust amount for your taste.
- 1/4 cup olive oil Adds richness without overpowering the flavors.
- 1/2 tsp red pepper flakes For a gentle heat that elevates the dish.
- to taste unit salt and pepper Essential for bringing out the flavors.
- 1/4 cup fresh parsley, chopped A finishing touch for color and freshness.
Instructions
Preparation
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti or linguine, cooking according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
- In a large skillet over medium heat, add olive oil. Once hot, add minced garlic, stirring until fragrant—about 1 minute.
- Toss in the shrimp, season with salt, pepper, and red pepper flakes, and cook until pink and opaque, roughly 3-4 minutes on each side.
- Lower heat and stir in lemon zest and juice.
- Add the drained pasta directly into the skillet, tossing to combine. If the mixture seems dry, gradually pour in the reserved pasta water until you reach the desired consistency.
- Remove from heat. Sprinkle with fresh parsley before serving.
Notes
Store leftover Lemon Shrimp Pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently in a skillet with a splash of olive oil and lemon juice. It can be frozen for up to 2 months.