Lemon Garlic Shrimp Pasta

5 from 1 vote

Make Lemon Garlic Shrimp Pasta for a bright and garlicky dish that is ready in about 25 minutes! Juicy seared shrimp, tossed with a linguine and a lemon buttery sauce makes this the best weeknight meal.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Ingredients

12 ounces Linguine Pasta
2 Tablespoons Olive Oil
4 Tablespoons Butter
5 cloves Garlic minced or 1 ½ Tablespoons Minced Garlic
1 pound Large Shrimp peeled and deveined
½ teaspoon Salt
¼ teaspoon Crushed Red Pepper Flakes
½ teaspoon Black Pepper
½ teaspoon Italian Seasoning
1 Lemon zested and juiced
¼ cup Chopped Fresh Parsley
¼ cup cup Grated Parmesan Cheese

Instructions

Cook the linguine pasta in a large pot of water to al dente based on the package instructions. Drain and reserve 1 cup of the past water.
Heat the olive oil and butter in a large skillet over medium high heat until the butter is fully melted.
Add the garlic and cook for approximately 1 minute until you can smell the garlic.
Add the shrimp to the pan. Season the shrimp with the salt, red pepper flakes, black pepper and Italian seasoning.
Sauté for 3-4 minutes until the shrimp turns pink and is cooked through.
Remove the pan from the heat and gently toss in the drained pasta. Add in some of the pasta water if the pasta seems to dry (you may not need all the water). I ended up using approximately ½ cup of the pasta water.
Stir in the lemon juice, lemon zest and parsley.
Top with the grated parmesan cheese.
Serve warm and enjoy!

Notes

I love using linguine in this recipe but you can easily switch it out for any of your favorite type of pasta.

Shrimp cooks quickly on the skillet so watch it closely to prevent it from getting over cooked.

Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.