Lemon Garlic Shrimp Pasta – Welcome to your new favorite one-pot lunch. With the first bite, this completely blew our taste buds away and became an instant favorite. Garlic Shrimp Pasta is a fast and simple weekday pasta dish. Savory, succulent shrimp in a garlic butter sauce served with light and airy spaghetti. It’s a family favorite that takes me about 15 minutes to prepare. This Garlic Shrimp Pasta is a fast and easy weekday meal that comes together in 15 minutes and has a buttery garlic flavor!
Lemon Garlic Shrimp Pasta:
It’s all about remaining in your sweatpants and cooking up some big comfort food now that the cold weather has arrived. Despite the fact that it’s approaching 80 degrees Fahrenheit here in Southern California, I’m only wearing shorts and flip flops.
It’s as easy as boiling some pasta and sautéing your shrimp in a tub of garlic-butter-herb goodness. Toss in your pasta and some new greens once that’s over. That is everything there is to it. In any weather, it’s easy, convenient, and soothing!
Why Will You Enjoy This Recipe?
- Indulgently Indulgent! Anything would taste divine with lemon garlic butter!
- Balance! This recipe’s combination of fresh citrus, spicy pepper flakes, and rich butter and Parmesan is delicious. It’s the perfect combination of all of them!
- It’s fast! This dish can be ready in about 20 minutes. Ideal for a quick and light family dinner.
The shrimp are cooked in a delectable lemon garlic butter sauce. Shrimp is one of my favorite foods because it cooks so quickly. It’s tossed with broccoli, pasta, and parmesan cheese that’s been freshly grated. But it’s just a collection of all of my favorite items. Are you getting hungry yet? Lemon, butter, garlic, parmesan… This meal is going to be a hit with you guys. I pinky swear.
- Linguine Pasta: Thin, light noodles that complement the creamy sauce and shrimp perfectly.
- Olive oil and butter: The trick to a better texture in the shrimp is to sauté them in a mixture of olive oil and butter!
- Garlic: Saute the garlic and red pepper in the oil until fragrant.
- Red pepper flakes: Gives the flavors a kick.
- Large shrimp: The larger shrimp can withstand the pasta better.
- Season with salt and pepper to taste.
- Italian seasoning: This garlic-infused pasta sauce pairs beautifully with Italian seasoning.
- Baby spinach should be added at the very end to ensure a great wilt without being soggy.
- After the shrimp and pasta are cooked, mix in the parmesan cheese.
- To taste, lemon juice
How To Make Lemon Garlic Shrimp Pasta?
- Cook the shrimp in butter until they are completely cooked, seasoning with salt and red pepper flakes.
- Remove the shrimp and set aside after flipping them to the other side to finish cooking.
- In the same pan, cook the remaining garlic and butter with the lemon juice, pasta water (reserved from cooking the pasta), and parmesan cheese.
- Combine the sauce and scrape off any pieces from the shrimp with a whisk.
- On top of the sauce, add the cooked spaghetti.
- Toss to mix until the sauce is evenly distributed over the spaghetti.
- Before serving, return the shrimp to the skillet and garnish with parsley.
Tips And Tricks:
- Maintain a straightforward approach! Stick to tried-and-true recipes and ingredients. Save your new ideas and ingredients for a later date when you have more time.
- Make preparations ahead of time. When you get home with your groceries, begin washing fresh fruit, chopping, making dressings, and other preparations that will be used later in the week’s recipes. Then they’ll be good to go whenever you need them!
- The importance of order cannot be overstated. Since these things take longer, start the oven and the water boiling first. You will reflect on the next steps as they heat up.
- Substitute, swap, or even omit ingredients that you don’t have on hand or that take too long to prepare. If an ingredient does not affect the overall flavor of the dish and will take more time to work with or make, simply substitute it or leave it out.
- Use something ready-made instead, for example.
- Request assistance. Delegate tasks like chopping or making a side salad to speed up the process!
Substitutions or variations:
- Attempt to vary the pasta. Rotini and fusilli are both excellent choices! Consider using a vegetable noodle, such as zucchini noodles, for a healthier alternative.
- To find out what your favorite combinations are, experiment with new ingredients such as mushrooms, asparagus, chicken, other seafood, and sausages. You never know what you’ll fall in love with!
- Add some heavy cream and/or cream cheese to make a creamy sauce.
Mistakes to Avoid
Overcooking shrimp is a common mistake when preparing it. Take care to sauté it just until pink and cooked through, so your shrimp will be juicy and tender, not tough and rubbery. The same goes for overcooking pasta. It should be cooked until tender but still have some bite to it (al dente).
This dish is delicious with or without parmesan cheese. Without it, the pasta is fresh and simple, allowing the fresh lemon flavor to shine. You add another layer of flavor with the parmesan, which mellows the lemon and adds complexity. A splash of white wine, in addition to the lemon, is an option. To make this dish a complete meal, add a few handfuls of baby spinach at the end. What, no shrimp? Instead, make this Lemon Garlic Pasta, Lemon Garlic Chicken Pasta, or Tuna Pasta with a no-cook sauce.
- Use a different type of pasta. Use fettuccine, spaghetti, or bucatini for similar long strand options. Shorter pastas, such as penne or ziti, will also work.
- Substitute another protein for the shrimp. Cooked chicken or white fish are also options.
- Experiment with different cheeses. Pecorino Romano is another excellent option.
- Make it spicy. Add more parsley or fresh basil for a more herbaceous flavor.
- Include a vegetable. Sautéed mushrooms, bell pepper, or asparagus would be tasty additions here.
What to Serve With It?
- Salad with Arugula (This simple salad is easy to prepare and a perfect match for pasta.)
- Salad with a Wedge (The classic steakhouse side dish is always a good idea.)
- Creamy Cucumber Salad (Delicious and creamy, but only about 100 calories per generous serving!)
- Roasted Asparagus with Cheesy Asparagus
- Roasted Rainbow Vegetables
- Roasted Broccoli with Parmesan Balsamic Dressing
- Brussels Sprouts with Balsamic Vinaigrette
What Size Shrimp Should I Use?
For this recipe, you can use any size raw shrimp you want. I prefer 12-15 count shrimp, but use whatever you have on hand or can easily find in your grocery store’s seafood case.
Can I Use Frozen Shrimp?
Yes, most likely. However, for this lemon garlic shrimp pasta, I recommend using fresh shrimp. The shrimp are the main attraction in this dish, so make sure you get the best quality you can find.
What Is The Difference Between Prawns And Shrimp?
In South Africa, we’ve always called this type of crustacean “prawns” (as do many people around the world). Shrimp are teeny tiny prawns that are commonly found in frozen seafood mixes. However, shrimp, or jumbo shrimp as they are known in the United States, and prawns are nearly identical. When you see an American recipe that calls for shrimp, it’s actually prawns (usually Tiger/Queen prawns). Similarly, if a recipe calls for prawns, simply substitute shrimp/jumbo shrimp.
Is Shrimp Good For You?
- Shrimp and prawns are high in protein and vitamin D, which is required for calcium and magnesium absorption.
- They also contain a lot of zinc, which helps your body produce more leptin. Leptin aids your body’s regulation of fat storage and energy use.
- Shrimp contain iodine, which helps with your body’s energy levels and how energy is used when you’re resting. It also supports your thyroid gland.
- They also contain phosphorous, vitamin A, and omega-3 fatty acids, which are essential for heart health, healthy hair and skin, and bone health.
Can It be Reheated?
While it’s best the first day, it can also be stored in the fridge and reheated later.
I recommend reheating the pasta and shrimp separately in the microwave until just warm (cooking separately prevents the shrimp from becoming overcooked).
Rewarm the shrimp on half power to avoid overheating.
How to Store Pasta?
Cooked shrimp can last 3 to 4 days in the refrigerator if stored properly. You can freeze it for up to 6 months to make it last longer. Freeze in heavy-duty freezer bags or sealed airtight containers. You may also use heavy-duty aluminum foil or freezer wrap to wrap it tightly.
- Thaw, peel, and de-vein shrimp before cooking.
- If you bought frozen shrimp, let them thaw overnight in the fridge or, for a faster option, submerge the unopened bag in a bowl of cold water for about 45 minutes.
- Make sure not to overcook the shrimp.
- While the shrimp is sautéing, cook the pasta. Cooking the pasta while sautéing the shrimp is the most time-efficient way to complete the recipe.
- When the pasta is done, toss it into the shrimp pan with whatever cooking water is required.
- When you drain your pasta, save the water. A great sauce is made by combining the lemon garlic shrimp juices left in the skillet with the starchy pasta water. The starch contributes flavor and thickens the liquid. When you drain your noodles, remember to save the pasta water!
- Use crushed red pepper flakes instead of cayenne pepper to add extra heat to this dish. While both crushed red pepper flakes and cayenne pepper are excellent ways to add spice to a dish, there are some distinctions to be made. Ground cayenne is made solely from cayenne pepper, whereas pepper flakes are made from three to four different types of chilis. As a result, cayenne pepper ranks much higher on the Scoville scale.
MORE DELICIOIUS RECIPES HERE:
- 8 ounces pasta
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 pound wide peeled deveined shrimp
- 4 minced garlic cloves
- lemon juice (two tablespoons)
- 3 tblsp. Parmesan cheese, grated
- Garnish with 2-3 tablespoons chopped fresh parsley
Cook the pasta according to package directions in a large pot of boiling salted water; drain well and set aside 1 cup of pasta water.
Melt two tablespoons butter in a large skillet over medium high heat. Add the shrimp, salt, and crushed red pepper, and cook, stirring occasionally, for around 2-3 minutes, or until the shrimp is opaque pink. Remove the pan from the heat and set it aside.
Add the remaining butter and garlic to the same skillet and cook for one minute, or until fragrant. Stir in the lemon juice, pasta water, and parmesan cheese until all is well combined. Add the spaghetti to the skillet with the sauce and toss to combine.
Garnish with parsley after adding the shrimp. Serve right away.
Substitutes: For the best performance, stick to the original formula. However, some popular substitutes that would work well in this recipe are mentioned below.
Thaw, peel, and de-vein shrimp before cooking.
If you bought frozen shrimp, let them thaw overnight in the fridge or, for a faster option, submerge the unopened bag in a bowl of cold water for about 45 minutes.
Make sure not to overcook the shrimp.
While the shrimp is sautéing, cook the pasta. Cooking the pasta while sautéing the shrimp is the most time-efficient way to complete the recipe.
When the pasta is done, toss it into the shrimp pan with whatever cooking water is required.
When you drain your pasta, save the water. A great sauce is made by combining the lemon garlic shrimp juices left in the skillet with the starchy pasta water. The starch contributes flavor and thickens the liquid. When you drain your noodles, remember to save the pasta water!
Use crushed red pepper flakes instead of cayenne pepper to add extra heat to this dish. While both crushed red pepper flakes and cayenne pepper are excellent ways to add spice to a dish, there are some distinctions to be made. Ground cayenne is made solely from cayenne pepper, whereas pepper flakes are made from three to four different types of chilis. As a result, cayenne pepper ranks much higher on the Scoville scale.