shrimp and pasta recipe
The Best shrimp and pasta recipe
What I appreciate most about this dish is how balanced it is. Shrimp is a great lean protein, and when you pair it with whole wheat pasta and a light olive oil-based sauce, you get a meal that’s filling without being heavy. I like to toss in some fresh spinach or cherry tomatoes for extra nutrients, and the garlic and lemon give it a bright, fresh flavor that keeps things interesting. It’s the kind of recipe that works just as well for a casual dinner at home as it does for a simple gathering with friends—easy to scale up, easy to customize, and always delicious.
Garlic Butter Shrimp Pasta with Lemon
A quick and flavorful pasta dish featuring succulent shrimp in a rich garlic butter sauce with a hint of lemon. Perfect for a weeknight dinner or a casual gathering with friends.
🥘Ingredients
- 12 oz (340g) linguine or spaghetti
- 1 tbsp salt (for pasta water)
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup dry white wine (optional, substitute with chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- ½ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. -
2
While the pasta cooks, season the shrimp with salt, black pepper, and paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. -
3
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine (or broth) and simmer for 2 minutes to reduce slightly. -
4
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Simmer for 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, add a splash of reserved pasta water. -
5
Add the cooked pasta and shrimp to the skillet, tossing to coat evenly in the sauce. Sprinkle with red pepper flakes (if using) and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. -
6
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
🔧Equipment
- Large pot for pasta
- Large skillet or sauté pan
- Tongs
- Mixing bowl
- Cheese grater
- Zester or fine grater
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Shrimp Pasta with Lemon Works
❓ Frequently Asked Questions About Garlic Butter Shrimp Pasta with Lemon
1. Can I use frozen shrimp for this pasta recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear better. Avoid overcooking, as frozen shrimp can turn rubbery if left too long in the pan.
2. What type of pasta works best with shrimp?
Short, sturdy pasta shapes like linguine, spaghetti, penne, or fettuccine work well because they hold up to the shrimp and sauce. If you prefer a lighter option, angel hair pasta pairs nicely too, but be careful not to overcook it.
3. How do I prevent the shrimp from becoming tough or overcooked?
Shrimp cook very quickly—usually in 2-3 minutes per side—so keep an eye on them. Remove them from the pan as soon as they turn pink and opaque. Overcooking makes them rubbery. You can also cook them separately and add them to the pasta at the end to avoid overcooking.
4. Can I make this recipe ahead of time?
While the pasta and shrimp are best served fresh, you can prep some components ahead. Cook the shrimp and store them in the fridge for up to a day, then reheat gently. The sauce can also be made in advance, but add a splash of water or broth when reheating to loosen it. Avoid cooking the pasta ahead, as it tends to absorb too much sauce when stored.
5. What can I substitute for white wine in the recipe?
If you don’t have white wine, you can use chicken or vegetable broth, lemon juice mixed with a little water, or even apple cider vinegar for acidity. For a non-alcoholic option, a splash of white grape juice or extra lemon juice works well to deglaze the pan.
