LEMON SHRIMP PASTA RECIPE
This lemon shrimp pasta is light, zesty, and ready in under 30 minutes. Juicy shrimp are tossed with garlic, lemon juice, and spaghetti for a simple, flavourful dinner perfect for weeknights or entertaining.
Ingredients
- 8 ounces spaghetti or linguine
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 pound shrimp peeled and deveined
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes optional
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- ¼ cup grated Parmesan cheese optional
- 2 tablespoons chopped fresh parsley
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving ½ cup of the pasta water.
Sauté the Shrimp:
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Add shrimp, season with salt, pepper, and red pepper flakes. Cook for 2–3 minutes per side until pink and cooked through.
Add Lemon Flavour:
- Stir in lemon zest and lemon juice. Toss cooked pasta into the skillet. Add reserved pasta water a little at a time to loosen the sauce, if needed.
Finish and Serve:
- Sprinkle with Parmesan and parsley. Toss well and serve immediately with lemon wedges on the side.
Notes
Pasta Options:
Try angel hair or fettuccine for variation. Add Veggies:
Spinach, cherry tomatoes, or asparagus go great in this pasta. Storage Tip:
Best enjoyed fresh, but leftovers keep in the fridge up to 2 days. Make it Creamy:
Add ¼ cup heavy cream with the lemon juice for a rich twist.
Try angel hair or fettuccine for variation. Add Veggies:
Spinach, cherry tomatoes, or asparagus go great in this pasta. Storage Tip:
Best enjoyed fresh, but leftovers keep in the fridge up to 2 days. Make it Creamy:
Add ¼ cup heavy cream with the lemon juice for a rich twist.