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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 376kcal

Author Jennifer Draper

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

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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.

Nutrition