Lemon Garlic Shrimp Pasta
This bright and flavorful dish features tender shrimp quickly cooked with garlic and lemon, then tossed with al dente pasta. It's a perfect weeknight meal that comes together in under 30 minutes, offering a light yet satisfying experience.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 555 kcal
Allergen information: may contain crustaceans, fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 340 glinguine
- 450 gshrimp, peeled, deveined, tails on or off
- 2 tbspolive oil
- 4 clovegarlic, minced
- 0.5 tspred pepper flakes
- 1 pcslemon, juiced and zested
- 0.5 cupchicken broth
- 0.25 cupfresh parsley, chopped
- 2 tbspbutter
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large skillet · tongs · large pot
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
- 2
Add the linguine to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
- 3
While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat.
About 1 min
- 4
Add the shrimp to the hot oil and season with salt and black pepper.
- 5
Cook the shrimp for 1-2 minutes per side, until pink and opaque.
About 4 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 6
Remove the cooked shrimp from the pan and set aside.
- 7
Add the minced garlic and red pepper flakes to the same pan and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
About 1 min
- 9
Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
About 3 min
- 10
Stir in the butter until it melts and the sauce thickens slightly.
About 1 min
- 11
Add the drained linguine, cooked shrimp, and chopped fresh parsley to the pan with the sauce.
About 1 min
- 12
Toss everything together to combine, adding a splash of reserved pasta water if the sauce seems too dry.
About 1 min
- 13
Garnish with lemon zest and serve immediately.
Per serving
Nutrition
- Calories
- 555.1kcal
- Protein
- 39.1g
- Carbs
- 67.7g
- Fat
- 14.2g
- Fibre
- 2.8g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lemon garlic shrimp pasta in an airtight container in the refrigerator.
Gently reheat in a skillet over medium-low heat, adding a splash of water or broth to prevent drying out.
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