If you are searching for a zesty, flavorful dish that comes together effortlessly, this Lemon Garlic Shrimp Pasta Recipe is an absolute winner. The combination of succulent shrimp infused with bright lemon zest and garlic, tossed with perfectly cooked spaghetti, creates a delightful harmony of taste and texture. Every bite bursts with freshness and warmth, making it a perfect weeknight dinner or a special meal to impress friends and family. Trust me, once you try this Lemon Garlic Shrimp Pasta Recipe, it will quickly become one of your go-to dishes when craving something both simple and extraordinary.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this Lemon Garlic Shrimp Pasta Recipe truly shine. Each item not only adds its unique flavor but also enhances the dish’s texture and color, resulting in a beautifully balanced plate.
- 1 lb / 500g large raw shrimp or prawns, peeled and deveined: The star protein, juicy and tender for that perfect seafood bite.
- 2 garlic cloves, minced: Adds a fragrant punch that complements the shrimp beautifully.
- 2 tbsp extra virgin olive oil: For sautéing and infusing richness throughout the dish.
- 1 cup chicken or fish stock/broth: Builds a savory base that deepens the sauce’s flavor.
- 1 1/2 cups water: Helps create the perfect consistency in the sauce.
- 1/2 cup white wine (optional): Adds a touch of acidity and complexity, but can be swapped for water.
- 1/2 onion, roughly chopped: Provides sweetness and depth when simmered in the stock.
- 400 g / 13 oz spaghetti: The classic pasta that carries all the delicious sauce.
- 3/4 cup reserved pasta cooking water: Used to adjust the sauce texture while keeping it silky.
- 3 tbsp extra virgin olive oil plus extra for drizzling: Adds richness and helps coat the pasta evenly.
- 1 garlic clove, minced: A second hit of garlic to layer the flavor.
- 1 1/2 punnets cherry tomatoes, halved: Brings vibrant color and a refreshing burst of sweetness.
- 1 large lemon (or 1 1/2 small lemons), zest and juice: The bright, citrus element that defines the dish.
- 3 tbsp fresh parsley, finely chopped: Adds freshness and a beautiful green pop to finish.
- 2 tsp dried chili flakes (optional): For those who like a hint of heat balancing the citrus.
- Salt and black pepper: Essential seasonings to elevate every ingredient.
- Extra lemon wedges and fresh parsley for garnish: To brighten the presentation and flavor further at the table.
How to Make Lemon Garlic Shrimp Pasta Recipe
Step 1: Prepare the Shrimp
Start by peeling and deveining your shrimp, but keep the tails intact for a beautiful presentation and extra flavor. For the larger shrimp, slice them lengthwise in half so they’ll cook evenly and absorb all the zesty sauce flavors. Don’t rush this step — properly cleaning your shrimp makes a huge difference in taste and texture!
Step 2: Make a Homemade Shrimp Stock
Use the discarded shrimp shells to make a quick flavorful stock. Simply add the shells and heads to a saucepan with water, chicken or fish stock, the roughly chopped onion, and a pinch of salt. Let it simmer gently while you work on the shrimp — this creates the perfect savory base that will deepen your pasta sauce immensely.
Step 3: Marinate the Shrimp
In a bowl, combine the shrimp with 2 minced garlic cloves and 2 tablespoons of olive oil. Gently toss the shrimp so they’re well coated, then cover and set this aside to marinate for a few minutes. This step allows the shrimp to soak up those wonderful garlic-infused oils, making each bite fragrant and flavorful.
Step 4: Cook Pasta and Reserve Pasta Water
Boil your spaghetti in salted water until al dente according to the package instructions. Remember to scoop out about 3/4 cup of the pasta cooking water before draining. This starchy water is pure magic when mixing your sauce, helping it cling to the pasta beautifully without getting heavy or watery.
Step 5: Sauté Garlic and Tomatoes
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add that extra minced garlic clove and cook until fragrant but not brown—this brings out its sweetness. Toss in the halved cherry tomatoes and sauté just until they start to soften and release their juices, adding a lovely burst of color and freshness to your sauce.
Step 6: Add Shrimp, Stock, and Lemon
Add the marinated shrimp to the skillet and cook until just pink and opaque. Pour in the homemade shrimp stock, white wine (or water), and pasta cooking water. Stir in the lemon zest and juice, chili flakes if using, then simmer gently to marry all the flavors. The lemon brightens the sauce while the stock gives it depth — this is where the magic truly comes together.
Step 7: Combine Pasta and Sauce
Return the drained spaghetti to the pan with the sauce. Toss everything together over low heat, making sure every strand is coated with that luscious lemon garlic goodness. Finally, sprinkle in the fresh chopped parsley for a vibrant finish and season with salt and pepper to taste.
How to Serve Lemon Garlic Shrimp Pasta Recipe
Garnishes
Adding extra lemon wedges and a sprinkle of fresh parsley on top gives the dish an inviting look and lets your guests personalize each bite with a bright citrus squeeze or a touch more green herbiness. A light drizzle of olive oil just before serving adds a silky sheen that makes this dish look as good as it tastes.
Side Dishes
This Lemon Garlic Shrimp Pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or warm crusty baguette is also perfect — great for mopping up every last bit of that zesty sauce. If you want something heartier, roasted asparagus or steamed green beans offer a lovely fresh contrast.
Creative Ways to Present
For a show-stopping presentation, plate the pasta in nests on warm plates, arrange shrimp beautifully on top, and sprinkle with colorful chili flakes and parsley. Serve in a large family-style bowl to let everyone share the joy, or for a modern twist, try layering the pasta and shrimp in clear glass bowls with lemon zest curls for a vibrant, Instagram-worthy meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the pasta and shrimp in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen a little, but because of the lemon and seafood, it’s best enjoyed fresh or soon after cooking.
Freezing
Freezing this Lemon Garlic Shrimp Pasta Recipe is not ideal as the shrimp can toughen and the pasta texture may suffer. However, you can freeze the shrimp stock separately if you make extra. Thaw it later to use as an instant flavor boost in future seafood dishes.
Reheating
When reheating, warm gently on the stovetop with a splash of water or broth to rehydrate the sauce and keep the shrimp tender. Avoid the microwave if possible, as it can easily overcook the shrimp and dry out the pasta.
FAQs
Can I use frozen shrimp for this Lemon Garlic Shrimp Pasta Recipe?
Absolutely! Just be sure to thaw them fully and pat them dry before cooking to avoid excess water in your sauce. Fresh shrimp are preferable for the best texture and flavor, but frozen works well in a pinch.
Is white wine necessary in the recipe?
White wine adds subtle acidity and depth, but you can easily substitute it with water or extra broth if you prefer to avoid alcohol. The flavor will still be bright and delicious.
Can I make this recipe gluten-free?
Yes! Simply swap the spaghetti for a gluten-free pasta variety. The sauce remains naturally gluten-free, so this recipe is very adaptable to your dietary needs.
How spicy is the dish with chili flakes?
The chili flakes add a gentle heat that balances the zesty lemon and garlic. If you’re sensitive to spice, you can reduce or omit them entirely without losing any other flavors.
What is the best way to serve Lemon Garlic Shrimp Pasta Recipe to guests?
Serve it fresh and hot, garnished with extra parsley and lemon wedges. Pair it with a crisp white wine and simple sides like a green salad for an elegant yet easy dinner that will wow everyone at the table.
Final Thoughts
Nothing beats the bright, fresh flavors of this Lemon Garlic Shrimp Pasta Recipe when you want a meal that feels both comforting and sophisticated. It’s quick enough for busy nights but special enough to impress at any occasion. So grab those fresh shrimp, gather your ingredients, and dive into this joyful cooking experience—I promise it will become one of your favorite recipes to share and savor!
Print
Lemon Garlic Shrimp Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A vibrant and flavorful Shrimp Pasta with Lemon recipe featuring tender prawns sautéed with garlic, cherry tomatoes, and fresh lemon juice, served over perfectly cooked spaghetti. This dish balances zesty citrus notes with a mild kick of chili flakes, making it a delightful seafood pasta for any occasion.
Ingredients
For the Stock
- 1 lb / 500g large, raw, unpeeled prawns/shrimp (heads and shells reserved)
- 1/2 onion, roughly chopped
- 1 cup chicken or fish stock/broth (or vegetable broth)
- 1 1/2 cups water
- 1/2 cup white wine (optional, can substitute with water)
For the Pasta and Sauce
- 400 g / 13 oz spaghetti
- 3/4 cup pasta cooking water (reserved after cooking pasta)
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- 3 garlic cloves (2 minced for marinating prawns, 1 minced for sauce)
- 1 1/2 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
- 1 large lemon (or 1 1/2 small lemons), zest and juice
- 3 tbsp fresh parsley, finely chopped
- 2 tsp dried chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Extra lemon wedges, for serving
- Extra fresh parsley, finely chopped, for garnish
Instructions
- Prepare the Prawns: Peel and devein the prawns, making sure to keep the tails intact for a nice presentation. Cut the larger prawns lengthwise in half to ensure even cooking.
- Make the Stock: Place the discarded prawn heads and shells into a saucepan along with the roughly chopped onion. Add the chicken or fish stock, water, and white wine (if using). Simmer gently for 15-20 minutes to infuse the stock with rich seafood flavor, then strain and set aside the clear broth.
- Marinate the Prawns: Combine the peeled prawns with 2 minced garlic cloves and 2 tbsp extra virgin olive oil. Toss gently to coat evenly. Cover and let them marinate while you cook the pasta and prepare the sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 3/4 cup of the pasta cooking water before draining the pasta.
- Prepare the Sauce: In a large skillet or pan, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute. Add halved cherry tomatoes and cook until softened, about 5 minutes. Pour in the strained prawn stock broth and bring to a gentle simmer.
- Cook the Prawns in the Sauce: Add the marinated prawns to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Stir in the lemon zest, lemon juice, dried chili flakes (if using), and season with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the drained spaghetti to the skillet with the prawn and tomato sauce. Pour in the reserved pasta cooking water a little at a time to loosen the sauce and help it coat the pasta evenly. Toss well to combine everything.
- Finish with Fresh Herbs: Stir in the chopped fresh parsley. Adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve: Divide the pasta between plates or bowls. Drizzle with extra olive oil and garnish with additional parsley and lemon wedges on the side for extra brightness.
Notes
- Keep the prawn tails on for a better presentation and easier handling while eating.
- Making homemade prawn stock from the shells and heads gives a wonderful depth of flavor to the sauce, but you can substitute with a good quality seafood or chicken stock if short on time.
- If you prefer a less spicy dish, omit the dried chili flakes.
- White wine adds acidity and complexity but can be omitted or replaced with water.
- Reserve pasta water as it contains starch that helps bind and thicken the sauce for silkier pasta.
