Lemon Garlic Shrimp Pasta
Quick and bright Lemon Garlic Shrimp Pasta — tender shrimp tossed with garlic, fresh lemon juice and zest, butter, and olive oil over perfectly cooked pasta. This light yet satisfying seafood dish comes together in under 30 minutes and is adapted from Costco Connection Magazine (Farm to Table).
Lemon Garlic Shrimp Pasta
Ingredients
- 8 oz pasta (spaghetti, angel hair, or linguine)
- 2 tablespoons olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 shallot, finely diced
- 4 garlic cloves, minced
- ¼ cup chicken broth
- 3 tablespoons butter
- Juice of 2 lemons
- Zest of ½ lemon (plus extra for garnish)
- ½ teaspoon red pepper flakes (optional)
- ⅓ cup fresh parsley, chopped (plus extra for garnish)
Instructions
- Cook pasta in salted water according to package directions. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, sauté shallot until softened. Add minced garlic and cook for about 1 minute until fragrant.
- Add chicken broth and simmer until slightly reduced.
- Stir in butter, lemon juice, and lemon zest until the butter melts and the sauce comes together.
- Add the cooked pasta and shrimp back to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Season with salt, pepper, and red pepper flakes (if using). Stir in chopped parsley.
- Serve immediately, garnished with extra parsley and lemon zest.
Serves: 4
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking so the shrimp sear nicely.
What pasta works best?
Spaghetti and angel hair are excellent, but linguine or fettuccine also work well.
How do I keep the shrimp from overcooking?
Cook shrimp just until pink and opaque (about 1–2 minutes per side) and remove them from the pan until the sauce is ready.
Can I make this creamier?
You can add a splash of heavy cream or extra butter, though the original version is light and lemon-forward.