Lemon Garlic Shrimp Pasta (Printable Version)

Succulent shrimp with garlic, lemon, and pasta in a light, flavorful sauce perfect for spring gatherings.

# What You'll Need:

→ Pasta

01 - 12 oz whole wheat spaghetti or linguine
02 - Salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Sauce and Aromatics

07 - 3 tablespoons olive oil
08 - 4 cloves garlic, thinly sliced
09 - 1/2 teaspoon crushed red pepper flakes
10 - Zest of 1 lemon
11 - 1/4 cup fresh lemon juice
12 - 1/4 cup dry white wine
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
03 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until just cooked through and pink. Transfer to a plate.
04 - In the same skillet, lower the heat to medium. Add 3 tablespoons olive oil and sliced garlic. Sauté for 1 to 2 minutes until fragrant but not browned. Add red pepper flakes, lemon zest, and white wine. Simmer for 1 to 2 minutes until slightly reduced.
05 - Stir in lemon juice and cooked pasta, tossing to coat. If needed, add reserved pasta water, one tablespoon at a time, until the sauce lightly coats the noodles.
06 - Return the shrimp to the skillet. Add chopped parsley and toss gently to combine.
07 - Transfer to serving plates immediately and top with Parmesan cheese if desired.

# Additional Tips::

01 -
  • The shrimp cooks in minutes, so you won't be stuck at the stove while everyone mingles.
  • It tastes like restaurant food but asks almost nothing of you—just good timing and fresh ingredients.
  • Spring vegetables and wine can slip in without changing the whole vibe if you want to adapt it.
02 -
  • Don't overcook the shrimp—they go from tender to rubbery in seconds, and there's no coming back from that mistake.
  • The pasta water is not garbage; it's the secret to a sauce that actually clings to the noodles instead of pooling at the bottom of the bowl.
03 -
  • Buy shrimp the day you plan to cook them if possible—frozen shrimp work fine, but thaw them in the refrigerator the night before, never in warm water.
  • Keep that pasta water nearby in a measuring cup with a spoon so you can add it gradually without overthinking it; you're looking for sauce that coats but doesn't puddle.
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