Description
A quick and delicious 15-minute lemon shrimp pasta recipe featuring succulent shrimp and zesty citrus flavors that create a restaurant-worthy weeknight meal with minimal effort.
Ingredients
Scale
- 225g (8oz) linguine or spaghetti
- 450g (1lb) medium shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- Zest of 1 large lemon (approximately 1 tablespoon)
- Juice of 2 lemons (approximately 4–5 tablespoons)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (can substitute with chicken broth)
- 3 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 7-9 minutes). Reserve 1/2 cup pasta water before draining.
- While pasta boils, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper. Cook for approximately 2 minutes per side until pink and opaque. Remove to a plate.
- Reduce heat to medium. Add remaining tablespoon of olive oil to the same pan. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
- Pour in white wine or broth, allowing it to simmer and reduce by half (about 2 minutes). Add lemon zest, lemon juice, and butter, stirring until butter melts completely.
- Add cooked and drained pasta directly to the skillet with lemon sauce. Toss to coat evenly, adding splashes of reserved pasta water as needed to create a silky sauce.
- Return shrimp to the pan, add Parmesan cheese, and toss everything together until well combined and heated through.
- Remove from heat and sprinkle with fresh parsley. Taste and adjust seasoning if necessary. Serve immediately in warmed bowls with additional Parmesan cheese and lemon wedges on the side.
Notes
- Don’t overcrowd the pan when cooking shrimp – if necessary, cook in batches to ensure they sauté rather than steam.
- Reserved pasta water is essential for creating a silky sauce that perfectly clings to pasta.
- For extra flavor, add a teaspoon of honey to balance the acidity of the lemon if desired.
- The residual heat from the pasta will warm the shrimp without overcooking them.
- A light drizzle of high-quality olive oil just before serving adds a professional touch.
- For a healthier version, use whole wheat, chickpea, or lentil pasta and add 2 cups of baby spinach or arugula in the final step.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 425
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
Keywords: lemon shrimp pasta, quick seafood pasta, easy shrimp recipe, 15-minute pasta dinner, citrus shrimp pasta, weeknight seafood dinner