This Garlic Lemon Shrimp Pasta is one of those dishes that feels quite impressive, yet it’s unbelievably simple to make. With plump, juicy shrimp coated in a buttery, lemony sauce, it’s a perfect balance of fresh citrus and umami flavor that comes together in just 15 minutes.
Using only 6 ingredients, it’s ideal for those nights when you’re craving something light yet satisfying. If you’re into easy pasta recipes, you’ll also love my Brown Butter and Sage Pasta for its cozy, nutty flavors. And for another take on lemony pasta, check out my Lemon Pesto, Caper Pasta, Ricotta and Lemon Pasta, or warming Greek Lemon Soup with Orzo.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Jump to:
4 reasons why you'll love this recipe:
- Super speedy – Ready in just 15 minutes, making it perfect for busy days or last-minute dinners.
- Only 6 ingredients – All you need are lemons, shrimp, butter, garlic, parsley, and your favorite pasta.
- Adaptable – Add extra veggies or swap the shrimp for chicken.
- Lighter option – Tasty shrimp pasta without the heaviness of cream.
🛒 Key ingredients:
- Shrimp – Raw shrimp are juicier, and have a fresher taste, but precooked shrimp also works and saves time.
- Lemons – Choose ripe lemons for their balanced sweetness and bright citrusy flavor. Unripe lemons can be overly acidic.
- Fresh parsley – Finely chopped parsley adds a light, herbaceous flavor that pairs perfectly with the lemon and garlic.
- Pasta – Lemon butter sauce works beautifully with long pasta types like linguine, spaghetti, tagliatelle, or pappardelle, but feel free to use whichever type you prefer!
Substitutions & variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Add green veggies – Toss in fresh spinach or arugula at the end for a pop of color and added goodness.
- Add red chili flakes – Sprinkle red chili flakes to give the dish a spicy kick.
- Swap in or add other seafood – Try adding squid, mussels, or clams to mix up the seafood flavors.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: While the pasta cooks, heat a large skillet over medium heat and melt the butter. Add the shrimp and cook until they turn opaque about 2-3 minutes. Remove and set aside.
Step 2: In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 3: Stir in the lemon zest, lemon juice, parsley, and a pinch of black pepper, mixing well to combine the flavors.
Step 4: Return the cooked shrimp to the skillet, tossing them gently in the sauce to coat. Add the drained pasta to the skillet and toss until everything is evenly coated in the lemon butter sauce.
🍽️ Serving suggestions
- Serve with a fresh arugula and tomato salad drizzled with a balsamic dressing to cut through the buttery flavors.
- Pair with a Sauvignon Blanc or Pinot Grigio for a wine that complements the lemony notes and balances the richness.
- Enjoy with a slice of garlic bread or a side of grilled asparagus.
Expert Tips
- Be generous when salting the pasta water – The water should be as salty as the ocean. Don’t worry about your salt intake; most of it will be drained away with the pasta.
- Use ripe lemons – Ripe lemons bring a natural sweetness and bright, citrusy flavor. Unripe lemons can be overly bitter and may overpower the dish.
- Reserve some pasta water – Set aside a little pasta water before draining. It’s perfect for adding moisture and creating a silkier sauce if needed.
🙋 Recipe FAQs
You can use either. I often go with salted butter to save adding more salt, but unsalted butter gives you more control over the saltiness. Just note that some brands of salted butter might be overly salty.
Yes, precooked shrimp work well if you’re short on time. They’re not as juicy as raw shrimp but are great on busy days. Just add them at the end to avoid overcooking.
This pasta is best enjoyed fresh, but you can store it in the fridge for up to two days. Reheat on the stove or in the microwave, adding a splash of water if needed.
Fresh lemon juice is best for its crisp, natural citrus flavor, but bottled lemon juice will work in a pinch. Just note that it may lack some of the fresh, zesty notes you get from fresh lemons.
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Recipe Card
Garlic Lemon Shrimp Pasta
Ingredients
- ½ cup butter
- 14 oz raw shrimp (Note 1)
- 4 cloves garlic crushed
- 4 lemons zest (Note 2)
- 2 lemons juice
- 8 tablespoon parsley finely chopped (Note 3)
- 1 teaspoon black pepper
- 14 oz pasta (Note 4)
To serve
- Parmesan
Instructions
- Cook the pasta in generously salted water according to packet instructions.
- Meanwhile, place a large skillet over a medium heat and melt the butter.
- Sauté the shrimp for a few minutes until opaque and set aside.
- Add the garlic and fry for a minute or two until fragrant.
- Stir in the lemon zest, lemon juice, parsley, and black pepper.
- Add the cooked pasta and cooked shrimp. Then toss until evenly coated in the lemon butter.
- Serve immediately with freshly grated parmesan.
Notes
-
- Shrimp – Raw shrimp are juicier, and have a fresher taste, but precooked shrimp also works and saves time.
- Lemons – Choose ripe lemons for their balanced sweetness and bright citrusy flavor. Unripe lemons can be overly acidic.
- Fresh parsley – Finely chopped parsley adds a light, herbaceous flavor that pairs perfectly with the lemon and garlic.
- Pasta – Lemon butter sauce works beautifully with long pasta types like linguine, spaghetti, tagliatelle, or pappardelle, but feel free to use whichever type you prefer!
Delicious and very easy to make. A classic combination of shrimp, garlic and lemon.