Lemon Garlic Shrimp Pasta 🍋🧄🍤🍝 Bright, Buttery, and Brimming With Garlic, Citrus, and Juicy Shrimp in Every Bite

This pasta brings pure weeknight elegance — seared shrimp tossed in a garlicky lemon butter sauce that’s sharp, savory, and light on its feet.

It’s simple, vibrant, and fast, but with flavor that tastes anything but rushed. Fresh herbs, good Parmesan, and a hit of heat round it all out.

Ingredients (Serves 2–3)

For the pasta

• 8 oz linguine, spaghetti, or angel hair
• Salted water for boiling
• ¼ cup reserved pasta water

For the shrimp

• 1 lb large shrimp, peeled and deveined
• Salt and black pepper
• ½ tsp garlic powder (optional)
• 1 tbsp olive oil

For the sauce

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon (2–3 tbsp)
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped parsley or basil
• ¼ cup grated Parmesan
• Optional: splash of white wine or dry vermouth

To finish

• More herbs
• Extra lemon zest or juice
• More Parmesan or a drizzle of olive oil

Instructions

Step 1: Boil the pasta
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Sear the shrimp
Pat shrimp dry and season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until pink and just cooked. Remove and set aside.

Step 3: Build the sauce
Lower heat to medium. Add butter to the same skillet, followed by garlic and red pepper flakes. Sauté 1–2 minutes until fragrant. Stir in lemon zest, juice, and wine if using. Let bubble briefly.

Step 4: Toss and combine
Add cooked pasta and reserved water to the skillet. Toss to coat, then add shrimp, herbs, and Parmesan. Toss again until glossy and hot. Adjust seasoning with more lemon, salt, or cheese as needed.

Step 5: Serve immediately
Top with more herbs, lemon zest, and Parmesan. Serve with crusty bread or extra lemon wedges.

Flavor Variations

• Add spinach, arugula, or cherry tomatoes for freshness
• Use brown butter for a deeper, nuttier base
• Swap shrimp for scallops or grilled chicken
• Stir in a spoonful of ricotta or crème fraîche for creaminess
• Finish with capers or olives for a briny punch

Pro Tips

• Zest the lemon before juicing — brighter, easier, more aromatic
• Don’t overcook the shrimp — remove as soon as they’re opaque
• Pasta water helps bring the sauce together — add slowly and swirl
• Garlic should be fragrant, not browned — low and slow is key
• Taste and adjust — lemon and salt should pop, not overpower

Final Thoughts

Lemon Garlic Shrimp Pasta is fast, fresh, and flavor-packed — the kind of pasta that feels fancy without the effort. It’s buttery and briny with a bright citrus kick and plenty of garlicky depth.

Sear it. Zest it. Swirl it up golden. 🍋🧄🍤🍝

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