Lemon Garlic Shrimp Pasta

Ingredients

• 340 g (12 ounces)dried spaghetti or other long, thin pasta
• 45 ml (3 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 5 largegarlic cloves, minced
• 1.25 ml (1/4 teaspoon), or morecrushed red pepper flakes
• 454 g (1 pound)medium shrimp, peeled and deveined
• 1 largelemon, juiced and zested
• 15 g (1/4 cup)fresh parsley, chopped, or more
• To tastekosher salt and freshly ground black pepper
• 57 g (2 ounces), optionalParmesan cheese, freshly grated

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta until al dente, about 8 minutes, then drain, reserving 1 cup of the pasta water.

2. 2

   Cook the shrimp

   Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat until sizzling. Add the garlic and red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until just cooked through, 3 to 4 minutes. Take the skillet off the heat.

3. 3

   Toss the pasta

   After draining the pasta, return the skillet with the shrimp mixture to medium heat. Add the cooked pasta and 1/4 cup of the reserved pasta water, then toss to coat. Cook and stir until hot, adding more pasta water if the pasta seems too dry.

4. 4

   Finish and serve

   Take the pasta off the heat and stir in the lemon juice, lemon zest and parsley. Season to taste with salt and pepper. Transfer to a serving bowl or platter and, if using, top with grated Parmesan before serving.

What is lemon garlic shrimp pasta?

This is a quick pasta dish in the Italian style, built around long pasta tossed with shrimp, garlic, butter, olive oil and lemon. Its appeal is the contrast between rich, savoury flavours and a fresh, citrusy finish.

Here, the shrimp cook in the same skillet as the garlic and chilli, then join the pasta with a little starchy cooking water. That brings the ingredients together in a light, glossy coating rather than a heavy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 643 calories, 40g protein, 68g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the olive oil and butter contribute much of the fat. Shrimp provides the main protein, with Parmesan adding a little more if included. For a more balanced plate, serve a green salad or vegetables alongside a portion of the pasta.

Why reserve pasta water?

Starchy water: a small splash helps the oil and butter cling to the pasta. Add it gradually, since the right amount depends on how the pasta looks after tossing.

Timing: save the water before draining the pasta. The recipe uses 1/4 cup at first, with more available if the pasta seems dry.

Getting the shrimp right

Garlic first: cook it with the chilli for about 30 seconds, just until fragrant. Keep it moving so it flavours the oil without browning too much.

Shrimp next: cook for 3 to 4 minutes, stirring, until just cooked through. Take the skillet off the heat promptly; the shrimp will be tossed with the pasta again later.

Finishing with lemon

Fresh lemon: stir in the juice and zest after removing the pasta from the heat. This preserves their bright flavour and spreads the citrus through the dish.

Parsley: add it at the same stage for a fresh, herbal note. Taste before adding salt, especially if you plan to finish the pasta with Parmesan.

Choosing pasta and cheese

Long pasta: spaghetti is the suggested choice, but another long, thin pasta will work. Cook it until al dente so it stays firm when tossed in the skillet.

Parmesan: freshly grated cheese is optional and adds a savoury, salty finish. Leave it off if you prefer the lemon and shrimp to stand out more.

What to serve with it

A crisp green salad or a simple vegetable side makes a fresh contrast to the buttery pasta. Keep the accompaniments lightly dressed so they do not compete with the lemon.

Serve the pasta as soon as it is tossed and seasoned. The reserved pasta water helps loosen it if it tightens while you plate.

Recipe notes & tips

• Get the lemon, parsley and other finishing ingredients ready while the pasta cooks.
• Reserve the pasta water before draining, and add it a little at a time.
• Cook the garlic only until fragrant to avoid a bitter, browned taste.
• Take the shrimp off the heat as soon as they are just cooked through.
• Taste the finished pasta before adding salt, particularly if using Parmesan.
• Serve promptly while the pasta is glossy and warm.

Variations

• More chilli: increase the red pepper flakes for a spicier finish.
• Extra herbs: add more chopped parsley for a fresher herbal flavour.
• No Parmesan: omit the cheese to keep the lemon and shrimp flavours prominent.
• Different pasta: use another long, thin pasta in place of spaghetti.
• More lemon: add extra zest at the end for a stronger citrus aroma.

Common mistakes to avoid

• Overcooking the pasta: stop at al dente so it holds its texture when tossed.
• Burning the garlic: stir it for about 30 seconds, just until fragrant.
• Overcooking the shrimp: remove the skillet from the heat once they are just cooked through.
• Skipping the pasta water: reserve a cup before draining so you can loosen the pasta as needed.
• Adding all the water at once: begin with 1/4 cup and add more only if the pasta seems dry.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions