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–+ servings
Creamy garlic shrimp pasta with herbs in a large white skillet, ready to serve

Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is an elegant restaurant-quality pasta dish that's so simple to make right at home in less than 30 minutes. Easy to make with a pasta pot and a single skillet, it's a recipe that's sure to impress any crowd.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 693 kcal

Equipment

  • Large Pot (for boiling pasta)
  • Large sauté pan or skillet (for cooking the shrimp and sauce)
  • Microplane or small grater (for lemon zest)

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • Kosher salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 4-5 garlic cloves thinly sliced
  • Pinch of crushed red pepper flakes optional
  • ½ cup dry white wine
  • Zest of 1 lemon plus a squeeze of juice
  • ¼ cup heavy cream optional
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoon chopped fresh basil
  • 1 pound linguine spaghetti, or fettuccine
  • ½ cup reserved pasta water as needed

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  • Pat the shrimp dry and season with salt and pepper.
  • In a large skillet, heat the butter and olive oil over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side, just until pink and cooked through. Remove the shrimp from the skillet and set aside.
  • Lower the heat to medium. Add the sliced garlic and crushed red pepper flakes (if using) to the same pan. Sauté for about 30 seconds, just until fragrant—do not let the garlic brown.
  • Add the white wine and simmer for 2–3 minutes, scraping up any bits from the bottom of the pan.
  • Stir in the heavy cream and cook for 1–2 minutes until slightly thickened.
  • Add the lemon zest, a small squeeze of lemon juice, and most of the chopped parsley and basil. Stir to combine.
  • Add the cooked pasta and a splash of reserved pasta water. Toss well to coat the noodles and bring everything together.
  • Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
  • Taste and adjust seasoning with more salt if needed. Serve immediately, topped with the remaining fresh herbs.

Notes

Expert Tips: 
    • Don’t overcook the shrimp or they will become rubbery in texture. They only need about 1–2 minutes per side. Overcooked shrimp become tough quickly, so remove them from the pan as soon as they turn opaque and pink.
    • Use good-quality white wine. Choose something dry and crisp (like Pinot Grigio or Sauvignon Blanc) that you’d drink, it makes a difference in the sauce.
    • Sliced garlic gives a gentler flavor. Thinly slicing (instead of mincing) keeps the garlic from overpowering the dish and lets it infuse the oil more evenly.
    • Add fresh herbs at the end. Stir in the parsley and basil just before serving to keep their flavor bright and fresh.
    • The heavy cream is optional. Leave it out for a lighter, more traditional version or keep it in for a velvety finish.
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water if needed to re-loosen the sauce.
We don't recommend freezing this garlic butter shrimp pasta, as it will compromise the quality of the shrimp and pasta.

Nutrition

Calories: 693kcalCarbohydrates: 88gProtein: 31gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 175mgSodium: 656mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 598IUVitamin C: 1mgCalcium: 105mgIron: 2mg
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