Easy Lemon Garlic Pasta With Shrimp

overhead view of a pan full of lemon garlic pasta

Easy Lemon Garlic Pasta With Shrimp

This easy lemon garlic pasta with shrimp recipe makes creamy, cheesy pasta with succulent seasoned shrimp. With dinner ready in just 20 minutes, this lemon pasta recipe is bound to become a regular on the weeknight menu. (This recipe is gluten-free.)

5 from 22 votes

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Course: Dinner

Cuisine: Gluten-Free, Italian

Cook Time: 20

Total Time: 20

Servings:

Calories: 413kcal

Ingredients

12 oz Spaghetti Noodles
1/4 cup Olive Oil
2 tbsp Butter
7 Large Garlic Cloves minced
1/2 tsp Crushed Red Pepper Flakes, or more to taste optional
1-2 Large Lemon, juiced (~2.5 tbsp lemon juice) plus more to taste
Zest from one Lemon plus more for garnish
3 Tbsp Chopped Fresh Parsley
Sea Salt to taste
Freshly Ground Black Pepper to taste
1/3 cup Parmesan Cheese, freshly grated plus more to taste
1/2 cup Reserved Pasta Water plus more as needed

FOR THE SHRIMP (OPTIONAL)

1 lb Shrimp
1 tsp Oregano
1 tsp Garlic Powder
½ tsp Onion Powder
Salt and Pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions (to al dente). Be sure to reserve 1 cup of the pasta water to use for later if needed.
Add the shrimp to a large mixing bowl and season with oregano, salt, pepper, garlic powder, and onion powder. Set aside.
While the pasta is cooking, place a large skillet over medium heat. Add the butter and oil to the skillet and bring to a low sizzle. Once the butter is melted, add the minced garlic and cook for about 30 seconds, or until fragrant. Add the red crushed peppers and cook for an additional 10-15 seconds.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp is cooked through. Carefully remove the shrimp from the skillet and set aside.
Drain the pasta and add the drained pasta to the skillet with ¼ cup of the reserved pasta water. Cook and stir the pasta until heated through. If the pasta seems too dry, add a bit more pasta water.
Turn off the heat. Then, add the lemon juice, lemon zest, and freshly grated parmesan cheese. Stir to combine. Then, add the shrimp back to the pasta.
Stir in the fresh parsley and season with salt and pepper to taste.
Serve and enjoy! Top with more freshly grated parmesan cheese and fresh parsley for garnish.

Notes

Tips To Nail The Recipe

Don't forget to save the pasta water. It can save your sauce and improves both texture and taste.

For extra starchy pasta water, cook the spaghetti in less water.

Do not use pre-shredded cheese. For better flavor and texture, grate the cheese yourself.

Do not cook on high heat or you risk burning the olive oil and ruining the dish.

Consider saving a cup of pasta water for any leftovers or for other recipes. It will last in the fridge for one week.

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