Ingredients and substitutions
This vibrant and flavorful dish comes together with a handful of fresh, simple ingredients. Each component plays a key role in building the bright, savory profile of lemon garlic shrimp pasta. Below is a list of the essential ingredients, along with suggested substitutions to accommodate dietary preferences or pantry limitations.
- Shrimp: Use large or extra-large raw shrimp, peeled and deveined. Fresh or frozen (thawed) shrimp both work well. For a vegetarian version, substitute with sautéed mushrooms or zucchini slices.
- Pasta: Spaghetti or linguine are classic choices, but fettuccine, angel hair, or even gluten-free pasta can be used depending on preference.
- Garlic: Fresh garlic cloves, finely minced, provide the best flavor. Garlic powder can be used in a pinch, but fresh is highly recommended.
- Lemon: Fresh lemon juice and zest add brightness. Bottled lemon juice can be used if fresh lemons are unavailable, though the zest is best from fresh fruit.
- Olive oil: Extra virgin olive oil is ideal for sautéing and flavor. For a richer taste, a small amount of butter can be added or used in combination.
- Red pepper flakes: Optional, but adds a subtle heat. Adjust to taste or omit entirely for a milder dish.
- Parsley: Fresh chopped parsley adds color and freshness. Dried parsley can be used, though it won’t provide the same vibrant finish.
- Salt and black pepper: Essential for seasoning. Use kosher salt and freshly ground black pepper for best results.
- Parmesan cheese (optional): Adds a savory, umami depth. Can be omitted for a dairy-free version or replaced with a vegan cheese alternative.
These ingredients come together to create a light yet satisfying pasta dish that’s perfect for weeknight dinners or casual entertaining. Adjust the components as needed to suit your taste or dietary needs.
Step-by-step cooking instructions
Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water before draining, then set the pasta aside.
While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic and a pinch of red pepper flakes. Sauté for about 30 seconds to 1 minute, just until the garlic becomes fragrant—be careful not to let it brown, as this can make it bitter.
Add the shrimp to the skillet in a single layer. Season with salt and freshly ground black pepper. Cook for 2–3 minutes on one side until the shrimp start to turn pink and opaque, then flip and cook for another 1–2 minutes on the other side. The shrimp should be just cooked through—avoid overcooking, as they can become rubbery.
Once the shrimp are cooked, reduce the heat to low and add the freshly squeezed lemon juice and zest. Stir to combine, scraping up any flavorful bits from the bottom of the pan. If using butter for added richness, stir in 1 tablespoon at this stage and let it melt into the sauce.
Add the drained pasta directly into the skillet with the shrimp and toss to coat. If the mixture seems dry, gradually add a bit of the reserved pasta water until the sauce reaches your desired consistency. Toss in the chopped fresh parsley and adjust seasoning with additional salt, pepper, or lemon juice as needed.
For an optional finishing touch, sprinkle with freshly grated Parmesan cheese before serving. Serve immediately while hot, garnished with extra parsley or lemon wedges if desired.
Serving suggestions and storage tips
This dish is best enjoyed immediately after cooking, when the shrimp are tender and the lemon-garlic sauce is at its most vibrant. Serve it in shallow bowls to help capture the flavorful juices, and consider pairing it with a crisp green salad or a side of roasted vegetables for a well-rounded meal. A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, complements the citrusy notes beautifully.
For presentation, garnish each serving with a sprinkle of freshly chopped parsley and a few curls of lemon zest. A light drizzle of extra virgin olive oil or a final dusting of Parmesan cheese can also enhance the dish’s richness and visual appeal. If you’re entertaining, serve with warm crusty bread to soak up any remaining sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving the shrimp for too long, as it can cause them to become tough. While the dish is best fresh, it can still be enjoyed the next day with careful reheating.
Freezing is not recommended, as the texture of the shrimp and pasta may suffer. However, you can prepare the lemon-garlic sauce in advance and refrigerate it for up to 3 days, then cook the shrimp and pasta fresh when ready to serve.