Garlic Lemon Shrimp With Pasta

Written by
Kathy Kingsley
A former bakery owner, Kathy Kingsley is a food writer, recipe developer, editor, and author of seven cookbooks.
Learn about The Spruce Eats' Editorial Process
Kathy Kingsley
Updated 07/22/21
Garlic lemon shrimp with pasta

The Spruce / Andrew Bui
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
534 Calories
21g Fat
33g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 534
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 23%
Cholesterol 370mg 123%
Sodium 1881mg 82%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 48g
Vitamin C 9mg 47%
Calcium 280mg 22%
Iron 2mg 13%
Potassium 465mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This garlicky shrimp recipe is delicious and so easy to make that it will quickly become one of your go-to dishes—for both busy weeknights as well as special occasions. The beauty of this dish is that it can be served many ways—tossed with pasta as in this recipe, served over rice or couscous, or simply plated as is with a side of crusty herb-buttered bread. Whichever way you serve this dish, it will always be a hit!

Ingredients

  • 12 ounces thin spaghetti, or linguini

  • 3 tablespoons olive oil

  • 1 1/2 pounds large shrimp, peeled, deveined

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 2 cloves garlic, minced

  • 1/4 teaspoon crushed hot red pepper flakes, or to taste

  • 1 1/2 tablespoons freshly grated lemon zest

  • 1/4 cup white wine

  • 1/4 cup freshly squeezed lemon juice

  • 1/2 cup freshly grated Parmesan cheese

  • 3 tablespoons pine nuts, toasted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for garlic lemon shrimp pasta
    The Spruce / Andrew Bui

  2. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente. Before draining, reserve 1/3 cup of pasta cooking water.

    Pasta in pot
    The Spruce / Andrew Bui

  3. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper.

    Shrimps
    The Spruce / Andrew Bui

  4. Cook for 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes.

    Turn shrimp
    The Spruce / Andrew Bui

  5. Add the lemon zest and white wine to the shrimp. Stir and let the wine reduce slightly. Stir in the lemon juice.

    Add lemon
    The Spruce / Andrew Bui

  6. Ladle the pasta cooking water into a large serving bowl. Drain the pasta and add to the bowl.

    Pasta
    The Spruce / Andrew Bui

  7. Pour the shrimp with the sauce over the pasta.

    Shrimp
    The Spruce / Andrew Bui

  8. Add the Parmesan and pine nuts, if using, and toss to mix and coat.

    Add Parmesan
    The Spruce / Andrew Bui

  9. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

    Shrimp and pasta
    The Spruce / Andrew Bui

Tips

  • To toast pine nuts, spread them in a small heavy skillet and cook over low heat for 3 to 5 minutes, shaking the pan frequently, until light brown.
  • The cooking time on the package of pasta is only a guideline. Begin to test dried pasta after about 4 minutes of cooking and fresh pasta after about 30 seconds. Pull out a piece and bite it; it should feel tender but firm (al dente). Overcooked pasta will be mushy and pasty. As soon as the pasta is done, drain it thoroughly in a colander. Do not rinse it unless stated in the recipe. (Pasta is usually only rinsed if it is to be used in a salad.)
  • Dried pasta can be stored in an airtight container in a cool, dark place and it will keep almost indefinitely. However, dried whole-wheat pasta should be used within 1 month. Fresh pasta should be wrapped tightly and refrigerated up to 5 days, or double wrapped and frozen up to 4 months. Frozen pasta does not have to be thawed before cooking.