Save This Shrimp and Garlic Pasta delivers a restaurant-worthy meal at home in under half an hour thanks to juicy shrimp, aromatic garlic, and a splash of lemon. The simple sauce lightly coats each strand of pasta for a dish that is both easy and impressive for weeknights or special occasions.
The first time I made this, we were craving Italian food but short on time. That quick shrimp and garlic combo instantly became a weeknight go-to my family keeps asking for.
Ingredients
- Spaghetti or linguine: Choose your favorite shape The pasta is the base that soaks up the flavorful sauce Look for bronze-cut or imported for the best texture
- Kosher salt: Necessary for seasoning the pasta water and for bringing out the flavors in the shrimp
- Large shrimp: Select peeled and deveined for easy prep Fresh or frozen both work but choose jumbo or large for a juicy bite
- Black pepper: Freshly ground pepper adds subtle heat and aroma Use a pepper mill for brightest flavor
- Olive oil: Use extra-virgin for richer flavor This helps cook the shrimp and base of the sauce
- Unsalted butter: Provides richness and glosses the sauce European style butter tastes extra creamy if you can find it
- Garlic: Choose big fresh cloves for boldness Slice thinly so it doesn’t burn while sautéing
- Crushed red pepper flakes: Optional but they add gentle heat and complexity Look for vibrant red color for freshness
- Dry white wine or chicken broth: Wine brings classic depth but broth works well if you prefer no alcohol Select a bottle you would sip
- Lemon zest and juice: Zest gives fragrance Juice brightens everything Use unwaxed fresh lemons for the best aroma
- Fresh parsley: Chopped at the last moment for vibrant color and herby lift Go for flat-leaf Italian parsley if possible
- Parmesan cheese: Optional for serving Freshly grated is a must for the richest flavor
- Lemon wedges: For that final punch of acidity everyone loves
Instructions
- Boil the Pasta:
- Fill a large pot with water Add a generous handful of kosher salt and bring it to a rolling boil Drop in the pasta and stir well Cook until al dente tasting to be sure Save half a cup of pasta water before draining
- Season and Prep the Shrimp:
- Place the peeled and deveined shrimp on a plate Pat dry with a paper towel Sprinkle the shrimp with kosher salt and freshly ground black pepper Toss until evenly coated
- Sauté the Shrimp:
- Heat olive oil and half the butter in a large skillet over medium-high Once hot add shrimp in a single layer Cook them one to two minutes per side Flip only when you see pinkness and a touch of golden brown Remove shrimp to a plate to prevent overcooking
- Build the Sauce:
- Turn the heat down to medium Add the remaining butter to the skillet As it melts sprinkle in sliced garlic and red pepper flakes Stir constantly for one minute just until the garlic is golden and very fragrant If you smell browning remove from heat immediately to avoid bitterness
- Deglaze and Reduce:
- Carefully pour in the white wine or broth Use a wooden spoon to scrape up browned bits Simmer for two minutes to reduce the alcohol and meld flavors The sauce should begin to thicken slightly
- Toss Pasta and Sauce:
- Add the drained pasta to the skillet Pour in reserved pasta water Bit by bit using tongs to coat the pasta evenly It should look glossy but not soupy
- Finish with Shrimp and Freshness:
- Return the cooked shrimp to the pan Add lemon zest lemon juice and chopped parsley Toss everything together for one to two minutes until shrimp are heated through Taste and adjust with extra salt or lemon as you like
- Serve and Garnish:
- Twirl the pasta into bowls Top with plenty of shrimp Spoon over any extra sauce Shower with grated Parmesan if using Serve with lemon wedges for a squeeze at the table
Save I love the brightness from the fresh lemon added at the end Every time I pull out those last wedges to squeeze at the table the aroma reminds me of summers at the coast enjoying seafood with my family
Storage Tips
Store leftover shrimp and garlic pasta in a shallow airtight container in the refrigerator for up to two days Reheat gently with a splash of water or broth in a skillet over medium low Shrimp can get a little tough if overcooked so avoid the microwave if possible
Ingredient Substitutions
No white wine Use all chicken broth or even vegetable broth instead No fresh parsley Try fresh basil or chives for a different twist Want gluten free Swap in a quality gluten free spaghetti The sauce is naturally gluten free
Serving Suggestions
This pasta shines with a crisp green salad and a loaf of crusty bread For date night serve with chilled Pinot Grigio or any herbal white wine For a cozy family dinner round out the meal with roasted vegetables or steamed greens
Cultural Context
Shrimp scampi and similar garlicky seafood pastas are Italian American classics Their roots trace to the southern coast of Italy where seafood and citrus reign This version lightens the sauce and spotlights the fresh combination of garlic lemon and shrimp
Seasonal Adaptations
Pasta works well with spring asparagus or peas Summer calls for halved cherry tomatoes stirred in for color Try spinach or kale in cooler seasons for heartiness
Success Stories
One friend now makes this dish for her anniversary dinner every year Another neighbor used it as a freezer meal portioning leftovers into single servings It is fast, flexible, and foolproof even for cooks with little practice
Freezer Meal Conversion
You can freeze just the cooked shrimp and sauce mixture Let cool completely then pack into a freezer safe bag When ready to serve defrost gently and toss with freshly made pasta and parsley This preserves the shrimp’s texture and the freshness of the lemon
Save This garlic shrimp pasta is a symphony of flavor, quick enough for a weeknight and elegant enough for guests. Enjoy every bright, lemony bite!
Recipe FAQ
- → Can I use frozen shrimp?
Yes, just thaw them thoroughly and pat dry for the best texture before cooking.
- → What pasta works best?
Spaghetti or linguine give the ideal bite, but any long pasta pairs well with the sauce and shrimp.
- → Is white wine required?
No, chicken broth makes a great substitute and keeps the sauce flavorful if you prefer no wine.
- → How can I add extra veggies?
Try tossing in some halved cherry tomatoes or fresh spinach for added color and nutrition during the final toss.
- → How do I avoid overcooking the shrimp?
Sauté shrimp just until pink and opaque—this usually takes about 1–2 minutes per side.