Simple Garlic Lemon Shrimp Pasta
This Simple Garlic Lemon Shrimp Pasta is a quick, flavorful, and protein-packed dish that comes together in under 30 minutes, making it perfect for a busy weeknight.
For 4 servings
Bring a large pot of salted water to a rolling boil. Add the whole-wheat spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, pat the peeled and deveined shrimp thoroughly dry with paper towels. Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the olive oil (and butter, if using) in a large skillet or pan over medium heat. Once shimmering, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcook. Remove the cooked shrimp from the skillet and set aside on a plate.
Deglaze the pan with 1/4 cup of the reserved pasta water, scraping up any browned bits from the bottom of the skillet. Stir in the fresh lemon juice and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the cooked spaghetti and the shrimp to the skillet. Add the chopped fresh parsley. Toss everything together vigorously to combine, allowing the pasta to absorb the sauce. If the sauce seems too thick, add more reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
Taste and adjust seasoning as needed. Serve immediately, garnished with extra fresh parsley or lemon zest if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcook the Shrimp: Shrimp cook very quickly. Overcooked shrimp become rubbery, so remove them from the heat as soon as they turn pink and opaque.
- 2Pat Shrimp Dry: Always pat your shrimp dry before cooking. This helps them sear better and develop a nicer texture, rather than steaming in their own juices.
- 3Reserve Pasta Water: The starchy pasta water is crucial for creating a silky, emulsified sauce that clings beautifully to the pasta. Don't skip this step!
- 4Fresh is Best: For the best flavor, use freshly minced garlic and freshly squeezed lemon juice. Bottled alternatives won't deliver the same vibrant taste.
Adapt it for your goals.
Vegetable Boost
Add a handful of fresh spinach or halved cherry tomatoes to the skillet with the pasta in the last minute of cooking for added nutrients and color.
Herb SwapHerb Swap
Experiment with other fresh herbs like dill, chives, or basil instead of or in addition to parsley for a different aromatic profile.
Creamy TwistCreamy Twist
For a richer sauce, stir in 2-3 tablespoons of heavy cream or a dollop of cream cheese along with the lemon juice and pasta water.
Why this is on our healthy list.
Lean Protein Source
Shrimp are an excellent source of lean protein, essential for muscle repair and growth, and can contribute to satiety.
Rich in Antioxidants
Garlic, lemon, and parsley are packed with antioxidants and vitamins (like Vitamin C in lemon and parsley) that help boost immunity and fight oxidative stress.
Fiber from Whole Grains
Using whole-wheat spaghetti provides a good source of dietary fiber, aiding in digestion, promoting gut health, and helping to stabilize blood sugar levels.
Frequently asked questions
Yes, absolutely! Just make sure to thaw the frozen shrimp completely in the refrigerator overnight or under cold running water, then pat them very dry before seasoning and cooking.
