lemon shrimp pasta recipe
The Best lemon shrimp pasta recipe
This recipe is also surprisingly healthy for what it is. The shrimp are packed with protein and omega-3s, while the lemon adds vitamin C and keeps things fresh. The pasta can be made with whole wheat or chickpea flour if you want extra fiber, and the garlic and herbs bring in antioxidants. It’s a meal that feels indulgent but isn’t too heavy, which makes it great for weeknight dinners or when you want something fancy without the fuss. Plus, it’s easy to double or freeze leftovers—perfect for meal prep or when you’re hosting a small get-together. My husband always says it’s the only dish he can eat with his hands and still feel like he’s being served, and honestly, that’s saying something. It’s that kind of dish that makes you want to make it again and again.
Lemon Shrimp Pasta with Garlic Butter
A bright and zesty dish featuring succulent shrimp cooked in a rich garlic butter sauce, paired with al dente pasta and fresh lemon zest. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) fettuccine or linguine
- 1 tbsp olive oil
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp butter
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup (120ml) heavy cream
- ½ cup (120ml) chicken broth
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp Dijon mustard
- ½ cup (50g) grated Parmesan cheese
- Fresh parsley, chopped
- Extra lemon wedges (for serving)
- Cherry tomatoes, halved (optional)
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant. Add shrimp and cook for 2–3 minutes per side until pink. Remove shrimp and set aside. -
3
In the same skillet, reduce heat to medium-low. Add heavy cream, chicken broth, lemon juice, and Dijon mustard. Simmer for 3–4 minutes until slightly thickened. Stir in lemon zest and Parmesan cheese. -
4
Return shrimp to the skillet, tossing to coat in the sauce. Add cooked pasta and reserved pasta water, stirring to combine. Cook for 1–2 minutes until everything is well mixed. -
5
Garnish with chopped parsley and extra lemon wedges. Serve immediately with cherry tomatoes if using.
🔧Equipment
- Large skillet
- Pasta pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of white wine while cooking the shrimp.
- Substitute shrimp with scallops or white fish fillets for a vegetarian option.
- Ensure shrimp are fully cooked (internal temperature of 145°F/63°C).
- Adjust lemon juice to taste—more for tangier sauce, less for milder flavor.
Watch Video Of How Lemon Shrimp Pasta with Garlic Butter Works
❓ Frequently Asked Questions About Lemon Shrimp Pasta with Garlic Butter
What is the best way to prepare lemon shrimp for this recipe?
To prepare lemon shrimp, start by peeling and deveining the shrimp (remove the black vein from the shell). Pat them dry thoroughly with paper towels to remove any moisture. Then, in a bowl, toss the shrimp with minced garlic, olive oil, salt, and pepper. Let them sit for about 5 minutes to allow the flavors to meld together. For extra flavor, you can also add a pinch of red pepper flakes or lemon zest before cooking.
Why should I use fresh lemon juice instead of bottled lemon juice in this recipe?
Using fresh lemon juice enhances the dish’s flavor significantly because bottled lemon juice often contains additives and preservatives. Fresh lemon juice is more vibrant and tangy, which will brighten the lemon shrimp pasta. Additionally, the acidity helps tenderize the shrimp and balances the richness of the pasta. For the best results, use the juice from freshly squeezed lemons.
Can I substitute any ingredients in this recipe, and if so, what are the best alternatives?
Yes, you can make substitutions, but keep the flavor profile in mind. Here are some common alternatives:
– Pasta: Use any short pasta shape like fettuccine, linguine, or penne.
– Lemon: Substitute with a mix of lime juice and a touch of orange juice for a different citrus twist.
– Garlic: If unavailable, use shallot or a garlic-infused oil.
– Butter: Use olive oil or a mix of butter and olive oil for a different richness.
– Shrimp: Substitute with scallops, mussels, or even chicken breast (though texture will differ).
How long should I cook the shrimp in the pan before adding the pasta?
Cook the shrimp in the pan for about 2-3 minutes per side (or until they turn pink and opaque). Overcooking shrimp can make them rubbery, so remove them from the pan just before they reach this stage. Add the cooked shrimp to the pan with the pasta in the last 1-2 minutes of cooking to ensure they stay tender.
What is the secret to achieving perfectly tender shrimp in this dish?
The key to tender shrimp lies in timing and technique:
– Don’t overcrowd the pan: Cook shrimp in batches if needed to ensure even heat distribution.
– High heat: Use a large skillet or wok to sear the shrimp quickly over high heat.
– Don’t overcook: Shrimp should be cooked just until they turn opaque and slightly pink—overcooking makes them tough.
– Rest briefly: Let the shrimp rest for a minute after removing them from the pan before adding to the pasta to retain moisture.
– Acid balance: The lemon juice and acidity in the sauce help keep shrimp tender by breaking down proteins gently.
