Spring lemon garlic shrimp pasta (Printable)

Fresh shrimp tossed with lemon, garlic, and pasta in a vibrant, light sauce perfect for gatherings.

# What You 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, optional
10 - Zest of 1 lemon
11 - Juice of 2 lemons, approximately 1/4 cup
12 - 1/4 cup dry white wine or low-sodium chicken broth
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup grated Parmesan cheese, optional for serving

# How-To Steps:

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 through a colander.
02 - While the pasta cooks, pat the shrimp dry with paper towels 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 shrimp 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 if using, lemon zest, and white wine. Simmer for 1 to 2 minutes until slightly reduced.
05 - Stir in lemon juice and cooked pasta, tossing gently to coat. If needed, add reserved pasta water one tablespoon at a time until the sauce lightly coats the noodles.
06 - Return the cooked shrimp to the skillet. Add chopped parsley and toss gently to combine all ingredients.
07 - Transfer to serving plates immediately and top with grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means you can actually invite people over on a weeknight without losing your mind.
  • The sauce is silky without being heavy—it tastes indulgent but won't leave you feeling stuffed.
  • One skillet does almost all the work, so cleanup feels like a victory lap instead of a punishment.
02 -
  • Don't let the garlic brown—it turns bitter and shadows everything else on the plate, so keep your heat medium and your attention close.
  • That pasta water is a gift; using it instead of cream or butter is why this feels elegant rather than heavy, so don't pour it down the drain.
03 -
  • Buy shrimp the day you plan to cook, or thaw frozen ones in the refrigerator overnight—rushing them into a hot pan straight from the freezer throws off your timing.
  • Keep a small bowl of reserved pasta water within arm's reach of the stove so you can adjust the sauce consistency without thinking twice about it.
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