Lemon Garlic Shrimp Pasta Recipe

Ingredients

• 340 g (12 oz)spaghetti
• 454 g (1 lb)shrimp, peeled and deveined
• 3 clovesgarlic, minced
• 1lemon, zested and juiced
• 60 ml (¼ cup)olive oil
• 15 g (¼ cup)fresh parsley, chopped
• to tastesalt and pepper

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions. Drain it and set it aside.

2. 2

   Warm the garlic

   Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant.

3. 3

   Cook the shrimp

   Add the shrimp to the pan and cook for about 3–4 minutes per side, until pink and opaque.

4. 4

   Add the lemon

   Add the lemon zest and juice to the pan, then toss to combine.

5. 5

   Toss with pasta

   Add the cooked spaghetti and toss until coated in the sauce. Season with salt and pepper to taste.

6. 6

   Garnish and serve

   Scatter over the chopped parsley and serve immediately.

What is lemon garlic shrimp pasta?

This is a simple seafood pasta in an Italian-inspired style, built around spaghetti, shrimp, olive oil, garlic and lemon. The ingredients create a light, savoury sauce rather than a thick or creamy one.

Here, the shrimp cooks directly in the garlic-scented oil, while lemon adds a fresh, sharp finish. Parsley brings a clean herbal note just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 45g carbs, 15g fat.

Most of the carbohydrates come from the spaghetti, while the shrimp provides much of the protein. Olive oil contributes most of the fat, with lemon, garlic and parsley adding flavour. Pair a serving with a generous salad or vegetables for a more balanced plate.

The ingredients that shape the sauce

Olive oil: it carries the garlic and helps coat the pasta. Keep the heat moderate so the garlic becomes fragrant without browning too quickly.

Lemon: using both zest and juice gives the dish a fragrant citrus aroma and a tangy lift. Add both after cooking the shrimp so the flavour stays bright.

Getting tender shrimp

Shrimp: cook them until they turn pink and opaque, as directed, then move on to the lemon. Their size affects how quickly they cook, so use the colour and opacity cues as well as the timing.

Pan space: spread the shrimp out in the skillet as much as possible. If they are crowded, they may release liquid and cook less evenly.

Timing the pasta and shrimp

Pasta: cook the spaghetti according to its packet instructions, then drain it and keep it ready. Aim to have it cooked around the time the shrimp is finished so it can be tossed with the sauce while warm.

Final toss: add the spaghetti after the lemon goes into the pan. Toss until the strands are coated, then season and serve without delay.

Texture and doneness cues

The shrimp should be pink and opaque rather than translucent. The method gives a guide of 3–4 minutes per side, but check the pieces as they cook because size and pan heat can vary.

The finished pasta should look lightly coated in oil and lemon, not heavy with sauce. Toss thoroughly so the garlic and citrus are distributed through the spaghetti.

What to serve alongside

A crisp green salad or simply cooked vegetables make an easy side and add freshness to the meal. Keep their seasoning simple so it does not compete with the lemon and garlic.

Serve the pasta straight from the pan while warm, with the parsley scattered over the top. A lemon wedge at the table is optional if you would like extra citrus.

Recipe notes & tips

• Pat the peeled shrimp dry before cooking so excess moisture does not dilute the oil and lemon.
• Prepare the garlic, lemon and parsley before heating the pan, as the cooking steps move quickly.
• Use a large skillet so the shrimp have room to cook evenly.
• Taste before serving and adjust the salt, pepper or lemon to suit your preference.
• Add the parsley just before serving to keep its flavour fresh.

Variations

• Add chilli: Cook a pinch of chilli flakes with the garlic for gentle heat.
• Use another pasta: Swap the spaghetti for linguine or another long pasta, cooking it according to its packet.
• Add greens: Toss in a handful of spinach at the end and stir until wilted.
• Finish with cheese: Offer finely grated Parmesan at the table for a savoury finish.
• Use extra herbs: Replace some of the parsley with chopped fresh basil for a different herbal note.

Common mistakes to avoid

• Browning the garlic: it can turn bitter; keep the heat at medium and cook only until fragrant.
• Overcooking the shrimp: they can become firm and rubbery; stop when pink and opaque.
• Crowding the skillet: the shrimp may cook unevenly; arrange them with space where possible.
• Adding lemon too early: its fresh flavour can become muted; add the zest and juice after the shrimp cooks.
• Leaving the pasta to sit: it can clump before tossing; drain it near the end of the shrimp’s cooking time.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, adding a small splash of water if the pasta seems dry; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions