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Lemon Garlic Shrimp Pasta

Bright, buttery shrimp tossed with linguine in a quick lemon garlic sauce — Italian coastal vibes in under 25 minutes.

dinner • prep: 10 min • cook: 15 min • serves 4

Ingredients

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • ¼ teaspoon red pepper flakes
  • ¼ cup fresh parsley, chopped
  • ¼ cup reserved pasta water
  • Salt and pepper to taste
  • Parmesan cheese, for serving

Instructions

  1. Cook the pasta: Boil linguine in well-salted water until al dente. Reserve ¼ cup pasta water before draining.

  2. Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook 2 minutes per side until pink and curled. Remove and set aside.

  3. Build the sauce: In the same skillet, reduce heat to medium. Add butter and sliced garlic. Cook for 1 minute until fragrant. Add lemon juice, zest, and red pepper flakes.

  4. Toss everything: Add drained pasta and a splash of pasta water. Toss to coat. Return shrimp to the pan and toss again.

  5. Serve: Top with fresh parsley and Parmesan.

Notes

  • Storage: Best eaten fresh. Leftover pasta keeps for 2 days but the shrimp can get rubbery when reheated.
  • Variations: Swap shrimp for scallops or diced chicken. Add cherry tomatoes or capers for extra flavor.
  • Tips: Slice the garlic thin instead of mincing — it melts into the sauce and gets nutty without burning.