Easy Lemon Shrimp Pasta
This bright and citrusy lemon shrimp pasta is the perfect quick meal for a busy weeknight.
recipesbynani.comWhen Sunday rolls around, I love making a dinner that feels special but does not keep me in the kitchen for hours. This lemon shrimp pasta is a family favorite because it uses fresh, simple ingredients that come together in just a few minutes.
My best tip for this recipe is to keep a close eye on the shrimp while they cook. They only need a minute or two on each side to turn pink and opaque, so pull them off the heat right away to keep them tender and juicy.
🧺 Ingredients
- 1 pound linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/4 cup grated parmesan cheese
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, heat two tablespoons of olive oil in a large skillet over medium heat.
- 3
Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
- 4
Cook the shrimp for about two minutes per side until they are pink and cooked through, then remove them from the pan.
- 5
Add the remaining tablespoon of oil to the same pan along with the garlic and red pepper flakes, cooking for one minute until fragrant.
- 6
Drain the pasta and add it directly to the skillet with the garlic oil, tossing well to coat.
- 7
Stir in the lemon juice, lemon zest, and the cooked shrimp.
- 8
Top with fresh parsley and parmesan cheese before serving warm.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. This dish is great served with a side of steamed vegetables like broccoli or asparagus to round out your meal.
Made this recipe? Let us know how it went.
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