This 30 Minute Lemon Garlic Shrimp Pasta is an easy and delicious recipe for any day of the week!
Lemon, garlic and butter are a match made in heaven with shrimp in this divine pasta dish.
Whether for a date-night in, dinner party or easy weeknight dinner, this Lemon Garlic Shrimp Pasta hits all the marks.
From the first time I ate this lemon garlic shrimp pasta I was hooked. The flavorful sauce of lemon, butter, wine and herbs is full of bright flavors and is the perfect companion for the shrimp. I made this shrimp pasta for my husband for date night when we first met and he’s loved it ever since.
While I enjoy making this pasta and this pasta during the Winter months, you can make this shrimp pasta dish at any time of year. This shrimp pasta brightens up a dreary Winter day and feels like comfort food. But, I especially like it during the Spring since the ingredients are very light.
why you’ll love this easy lemon garlic shrimp pasta
- It’s a perfect weeknight meal that’s full of so much flavor!
- You need only simple ingredients to make this pasta recipe.
- It’s wonderful for all those who love shrimp!
- You can make this lemon garlic shrimp pasta in 30 minutes!
- It’s reminiscent of a shrimp scampi with all of the garlic and butter that we use so if you like that dish you’re sure to love this one!
Ingredients needed to make this lemon and garlic shrimp pasta
Pasta: I love to use fettucine or linguine pasta in this recipe, cooked to al dente before adding to the sauce
Shrimp: you’ll need 1lb (450 grams) of deveined and peeled fresh shrimp; if using frozen shrimp, make sure to defrost them ahead of time!
Butter: make sure to use salted butter in this shrimp pasta for extra flavour; if you don’t use salted butter, make sure to add a few big pinches of salt to the sauce.
Lemon: for lots of lemon flavour, we use lemon zest and fresh lemon juice for this pasta
Garlic cloves: lots of minced fresh garlic is the way to go
Seasonings: this recipe uses dried basil, dried oregano, red pepper flakes or chili flakes, salt and pepper to season the sauce
Fresh parsley: fresh parsley is a part of the sauce and also a great option for a garnish
Green onions: diced green onions add flavour to the sauce
White wine: I like to use a sauvignon blanc in this recipe but you could also use a pinot grigio if desired.
Parmesan cheese: shredded parmesan cheese is an optional topping but I love the little bit of saltiness it adds
How to make this shrimp pasta
Step 1: Prep all of your ingredients and have them ready to add in as you make the sauce.
Step 2: Cook the pasta to al dente in a large pot of salted water. If you’re not using wine in the recipe, you can reserve 1/2 cup of pasta water to add to the sauce. Drain the pasta and set aside in a bowl, toss with 2 tbsp extra virgin olive oil.
Step 3: Add the defrosted shrimp to a bowl and season with salt and pepper. Set aside.
Step 4: Turn a large skillet or high-sided pan to medium-high heat. Add in the butter, lemon zest, minced garlic, dried oregano, dried basil, red pepper flakes and stir until butter is melted.
Step 5: Once butter is melted, add the shrimp and cook for about 2-3 minutes per side or until shrimp is pink and cooked through.
Step 6: Next, add in the fresh parsley, green onion, wine and a pinch of salt and pepper and cook for a minute.
Step 7: Then, add in the lemon juice and cook for another minute. Taste and adjust seasoning with more salt and pepper if desired.
Step 8: You can serve this lemon garlic shrimp pasta one of two ways – you can dish out the noodles into each person’s bowl and top with the shrimp and sauce plus parmesan cheese OR pour the pasta into a large serving bowl and then top with all of the shrimp and sauce plus the parmesan cheese, then serve it in individual bowls.
Expert tips
- You can easily switch up the pasta shape. This pasta recipe would be delicious with angel hair pasta or spaghettini too!
- Make this even quicker for a weeknight dinner by placing frozen shrimp in the fridge the night before to defrost. Then, they should be almost ready to go by dinner time.
- Serve this with a side salad of arugula, olive oil and lemon juice or even try my Brussels Sprouts and Kale Salad
Common questions
Can I make this recipe without wine?
Yes! If you would like to omit the wine, you can substitute with one of the following: seafood broth, chicken or vegetable broth; non-alcoholic white wine or, reserve 1/2 cup of pasta water to stir into the sauce.
Can I make this recipe gluten-free?
Absolutely! Most of the ingredients in this shrimp pasta are by nature gluten free but please make sure to read applicable labels. Then, simply use your favourite gluten-free pasta and this recipe should be easily gluten-free.
How to store this lemon garlic shrimp pasta
Leftover pasta can be stored in an airtight container in the fridge for up to 2 days.
Easy 30 Minute Lemon Garlic Shrimp Pasta Recipe
Ingredients
- 340-350 g linguine or fettuccine pasta, cooked
- 450 g (1 lb) defrosted shrimp - peeled, and deveined (or use fresh shrimp!)
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tbsp extra virgin olive oil
- 1/3 cup salted butter
- 6 garlic cloves, minced
- zest of 1 lemon
- 2 tsp dried basil
- 2 tsp dried oregano
- 3/4 tsp chili or red pepper flakes
- 1/2 cup chopped fresh parsley
- 2 green onions, finely chopped
- 1/2 cup white wine (we love to use sauvignon blanc)
- 1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
- shredded parmesan for serving (optional)
Instructions
- Prep all of your ingredients and have them ready to add in as you make the sauce.
- Cook the pasta to al dente in a large pot of salted water. If you're not using wine in the recipe, you can reserve 1/2 cup of pasta water to add to the sauce. Drain the pasta and set aside in a large bowl, toss with 2 tbsp extra virgin olive oil.
- While the pasta is cooking, add the defrosted shrimp to a bowl and season with a 1 tsp kosher salt and 1/2 tsp ground pepper, toss to combine. Set aside.
- Turn a large skillet or high-sided pan to medium-high heat. Add in the butter, lemon zest, minced garlic, dried oregano, dried basil, red pepper flakes and stir until melted.
- Once butter is melted, add in the shrimp and cook for about 2-3 minutes per side or until shrimp is pink and cooked through.
- Next, add in the fresh parsley, green onion, wine and a pinch of salt and pepper and cook for a 3 minutes, stirring occasionally.
- Then, add in the lemon juice and cook for another minute. Taste and adjust seasoning with more salt and pepper if desired.
- You can serve this lemon garlic shrimp pasta one of two ways – you can dish out the noodles into each person’s bowl and top with the shrimp and sauce plus parmesan cheese if desired. OR, keep the pasta into a large serving bowl and then top with all of the shrimp and sauce from the pan, then serve it in individual bowls topped with parmesan cheese if desired.
Notes
- You can easily switch up the pasta shape. This pasta recipe would be delicious with angel hair pasta or spaghettini too!
- Make this even quicker for a weeknight dinner by placing frozen shrimp in the fridge the night before to defrost. Then, they should be almost ready to go by dinner time.
- If you would like to omit the wine, you can substitute with one of the following: seafood broth, chicken or vegetable broth; non-alcoholic white wine or, reserve 1/2 cup of pasta water to stir into the sauce.
- Since most of the ingredients in this shrimp pasta are by nature gluten free, please make sure to read applicable labels. Then, simply use your favourite gluten-free pasta and this recipe should be easily gluten-free.
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