Easy Lemon Shrimp Pasta Recipe
Juicy shrimp and al dente pasta twirl in a bright, garlicky lemon-butter sauce. Weeknight-easy, company-worthy.
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Servings:
Ingredients
Main Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2.5 tsp minced garlic
- 0.25 tsp red pepper flakes
- 0.5 cup dry white wine sub chicken broth if preferred
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest
- 0.25 cup chopped fresh parsley
- 0.5 cup grated Parmesan cheese
- 1 tsp kosher salt plus more for pasta water
- 0.5 tsp black pepper
- 0.5 cup starchy pasta water, reserved from cooking the pasta
Instructions
Preparation Steps
- Boil pasta in salted water until al dente. Reserve pasta water, then drain.
- Pat shrimp dry. Season with half the salt and the black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.
- Sear shrimp 1–2 minutes per side until just pink. Transfer to a plate.
- Lower heat. Melt remaining butter. Sauté garlic and red pepper flakes 30 seconds.
- Pour in white wine. Simmer and reduce by half, about 2 minutes.
- Stir in lemon juice and zest. Add drained pasta and a splash of pasta water.
- Return shrimp. Toss with parsley and Parmesan. Adjust salt, pepper, and sauce with water.
Notes
Swap the wine for chicken broth if you prefer. Add a handful of baby spinach with the pasta for extra greens, or finish with toasted breadcrumbs for crunch. Leftovers reheat gently with a splash of water or broth.
This recipe is an original creation inspired by classic Easy Lemon Shrimp Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.