Main Dish Recipes | Recipes by Course | Recipes by Ingredient | Recipes by Method | Seafood Recipes | Skillet Recipes
Lemon Garlic Shrimp Pasta
Recipe Snapshot
PREP + COOK TIME: 25 minutes
METHOD: Stove top
OTHER TOOLS: pasta strainer
TOTAL INGREDIENTS: 11
This light and fresh pasta dinner is perfect for any occasion. Lemon Garlic Shrimp Pasta is simple, zesty, and delicious – plus, it’s ready in less than 30 minutes!
What’s To Love About This Recipe
- If you’re not a fan of super heavy pasta dishes, this one is a light and flavorful alternative! The zesty lemon and garlic balance the creamy sauce and keep it fresh.
- This gourmet-style dish is quick and easy. Anything that can be ready in under 30 minutes is what I call a perfect weeknight meal!
- Who doesn’t love a simple ingredient list? No complicated prep or hard-to-find items in this recipe.
- Lemon garlic shrimp pasta is surprisingly versatile. Adjust it to work for the whole family with different proteins, pasta, and add-ins.
- This recipe feels elegant but it’s actually effortless! It’s a great choice for both casual dinners and special occasions.
Ingredients Needed
- Angel hair pasta – Angel hair pasta is thin and delicate, which makes it taste lighter than other noodle types. It pairs well with a creamy sauce and cooks quickly.
- Olive oil – Use olive oil to sauté onions and garlic with a bit of added richness.
- Yellow onion – Diced finely to bring a bit of sweetness to the dish.
- Jarred minced garlic – Just the right amount of garlic adds depth and makes the sauce extra flavorful.
- Shrimp – Use raw, peeled, and deveined shrimp (with the tail off) for the best texture and flavor. You can buy fresh or frozen, but be sure to thaw before cooking. I don’t recommend using precooked or leftover since it can become rubbery when reheated.
- Herb and garlic seasoning – This is a great all-purpose blend that works well with tangy lemon.
- Lemon juice – Citrus and seafood is always a good pairing! Lemon juice is the standout ingredient that makes the sauce.
- Chicken broth – Using broth (instead of just water) creates a richer sauce.
- Heavy cream – Heavy cream makes the sauce decadent, but not too thick when balanced with the lemon juice and broth.
- Parmesan cheese – Grated or finely shredded parmesan melts smoothly into the sauce.
- Salt – Complete the sauce with a bit of salt!
How To Make Lemon Garlic Shrimp Pasta
- Cook angel hair pasta according to the package directions.
- In a 12-inch skillet, heat the olive oil.
- Add onion and garlic and sauté for 3-4 minutes until the onion begins to soften.
- Add shrimp and seasoning, and continue cooking (flipping once) for about 5-6 minutes until the shrimp is cooked through.
- Remove shrimp from the pan, then add lemon juice and chicken broth and bring to a simmer for around 5 minutes.
- Let the liquid reduce to about half, then add heavy cream and cheese.
- Stir to melt the cheese, then add shrimp and pasta back to the pan and toss to combine.
- Add salt to taste and serve.
Pro Tips
- Pat the shrimp dry before adding to the skillet for a better sear.
- Remove tails for easier eating, unless you prefer for presentation. (I like to remove them first for convenience when ready to eat.)
- Cook the pasta al dente so it doesn’t get too mushy when mixed with the sauce.
- Reserve some of the pasta water to adjust the sauce consistency if needed.
- Shrimp cooks very quickly so you’ll need to stay close to the skillet so it doesn’t overcook. Shrimp should be opaque and slightly pink.
Recipe Substitutions and Variations
With this easy base recipe for a creamy lemon sauce, you can easily change up ingredients and customize the dish with what you have in your kitchen.
- Pasta – This works with linguine, spaghetti, fettuccine, or even gluten-free pasta. Simply cook according to the package directions for the respective pasta.
- Add-Ins – Veggies would be a delicious addition to a creamy sauce! Try fresh baby spinach, sliced mushrooms, cherry tomatoes, or zucchini.
- Protein swaps – Try cooking chicken breast or crumbled sausage for a non-seafood version. Scallops or lobster would create a more decadent dish!
- Spice – Add red pepper flakes or cayenne pepper for a little heat.
- Lighter version – This recipe will also turn out just fine if you want to skip the cream. This makes a lighter dish with bolder citrus flavor.
- Garnish – Top it off with more shredded parmesan, fresh basil, or parsley.
How To Serve Lemon Garlic Shrimp Pasta
For a classic and simple dinner, serve a plate of lemony pasta with a side of garlic bread and a fresh salad or Air Fryer Asparagus.
If you prefer a low-carb option, plate the shrimp sauce over a side of roasted vegetables or cauliflower rice instead of pasta. Skillet Green Beans and Balsamic Tomato Salad would also be delicious!
For a little extra elegance, garnish with lemon zest, fresh herbs, and a sprinkle of cracked black pepper.
Storing and Reheating
Store leftover pasta in an airtight container for up to 2 days. You can combine the pasta, shrimp, and sauce together, or store separately if you prefer.
I don’t recommend freezing since shrimp and pasta don’t freeze well together.
The stovetop will be the best option for reheating! Heat slowly in a skillet with a splash of broth or pasta water. If you need to microwave, reheat in short intervals, and stir to avoid overcooking the shrimp.
Lemon Garlic Shrimp Pasta
This light and fresh pasta dinner is perfect for any occasion. Lemon Garlic Shrimp Pasta is simple, zesty, and delicious – plus, it’s ready in less than 30 minutes!
Equipment
- Skillet
Ingredients
- 12 oz angel hair pasta
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 teaspoons jarred minced garlic
- 12 oz frozen shrimp thawed peeled, deveined, and tail off
- 1 tablespoon herb and garlic seasoning
- 1/4 cup lemon juice
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
Instructions
- Cook angel hair pasta according to package directions
- In a 12-inch skillet, heat olive oil
- Add onion and garlic and sauté for 3-4 minutes until onion begins to soften
- Add shrimp and seasoning, and continue cooking (flip once) for about 5-6 minutes until shrimp is cooked through
- Remove shrimp from pan, then add lemon juice and chicken broth and bring to a simmer for around 5 minutes
- Let liquid reduce to about half, then add heavy cream and cheese
- Stir to melt cheese, then add shrimp and pasta back to pan and toss to combine
- Add salt to taste and serve
Notes
- Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of broth or pasta water, or use short microwave intervals and stir to prevent overcooking the shrimp.
- Pat the shrimp dry before cooking for a better sear.
- Cook the pasta al dente so it doesn’t get mushy when combined with the sauce.
- Reserve some of the pasta water to adjust the sauce consistency later if needed.
- Shrimp cooks very quickly, so stay near the stove to prevent overcooking.
