Lemon Garlic Shrimp Pasta

5 from 2 votes

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

Cost: $16.58, $4.15 per Servings

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 12 ounces linguine pasta based on the package instructions. Drain and set aside.
Heat 2 tablespoons olive oil and 4 tablespoons butter in a large skillet over medium heat.
Add 5 minced garlic cloves or 1 ½ tablespoons minced garlic and cook for 1 minute, until fragrant.
Add 1 pound peeled and deveined large shrimp, ½ teaspoon salt, ¼ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and ½ teaspoon 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 zest and juice from 1 lemon.
Stir in ¼ cup chopped fresh parsley and ¼ cup grated Parmesan cheese.
Serve warm and enjoy!

Video

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