Lemon Garlic Shrimp Pasta is an easy, elegant meal ideal for weeknights, date nights, or dinner parties. Fresh shrimp gets a flavor boost from aromatic garlic and zesty lemon. Tossed in a light cream sauce over linguine- this pasta is a big bowl of happy.
The family doesn’t quite share my over-the-top love of seafood and shellfish, so when I make it, I need the result to be fresh, flavorful, and fast. As in mouth-watering, worth-the-money, fighting-over-the-leftovers good.
Lemon Garlic Shrimp Pasta is as versatile as my other favorites, including summery Seafood Boil or hearty Seafood Chowder, to Cajun-style favorites like Louisiana Creole Gumbo and Shrimp Etouffee. The bright citrus tang offsets the sweetness of the shrimp, to create a refreshing dish reminiscent of another home team favorite, Lemon Garlic Shrimp Orzo.
This spring-inspired pasta dish is elegant enough to serve to dinner guests, yet simple enough to incorporate into your weeknight meal rotation. So, without further ado, let’s dive in.
Ingredients and Substitutions
Pasta. I like linguine best with this because of the size. It stands up to the shrimp and asparagus and balances the sauce very well. Spaghetti, thin spaghetti, or even penne will also work.
Shrimp. I use extra-large shrimp (26/30) or large (31/35). Large are a little cheaper. Remove tails and make sure the shrimp are deveined.
Olive Oil and Unsalted butter. Using both provides good texture while keeping the dish creamy and bright.
Parmesan Cheese. For pasta sauces, always fresh grate your parmesan cheese rather than purchasing pre-shredded. The reason behind this is that pre-shredded cheeses have cellulose which is designed to keep the cheese from melting and incorporating into the cream sauce.
Vegetables. Asparagus is a perfect complement to bright, lemony pasta dishes. Swap out the asparagus for any preferred vegetable like zucchini, artichokes, green beans, or mushrooms.
Visual Recipe Guide
Locate step-by-step instructions in the recipe card at the bottom of the post. Use this visual representation for helpful tips in preparing the recipe flawlessly.
You need a large pot to cook the noodles in, a strainer, and a large skillet. My skillet is 12 inches and fits everything well. See how the recipe flows with a collage of steps:
Photo 1 – Cook the pasta until al dente and make sure to reserve 1 cup of pasta water. Drain and set aside.
Photo 2 – Cook the vegetables. The rest of the meal happens in one skillet. Asparagus can be a bit tricky. Cook long enough to turn bright green, then remove from heat. Ideally the texture should be firm and meaty, tender on the outside. Thinner, younger asparagus are more tender, but are much easier to overcook. Remove them to the side after flash cooking.
*Pro Tip: Always use tongs or a fork to remove the asparagus and shrimp. You want to keep the oil/butter mixture in the pan to mix with the sauce.
Photo 3 – Make the Shrimp. Add minced garlic and red pepper flakes to the skillet and and stir until fragrant, about 30 seconds. Toss in shrimp and cook until just pink. Remove shrimp from the pan with tongs and set aside with the asparagus.
Photo 4 – Make the Sauce. Bring the heavy cream up to a simmer in the same skillet, whisking occasionally. Remove sauce from heat. Stir in lemon zest and juice, parsley, ¼ cup shredded parmesan, and whisk until the parmesan is melted. Add ¼ cup of the pasta water. Taste test and season as needed with salt and pepper.
Putting it all together. Add drained, cooked pasta to the sauce and toss to evenly coat. Add more pasta water if needed. Mix in asparagus and shrimp and heat through. Transfer to serving bowl or platter. Top with grated parmesan cheese and parsley.
Expert Recipe Tips
- Use large (31/35) or x-large shrimp (26/30). The parenthesis numbers tell you about how many shrimp are in a pound for that size. Obviously, it takes more small shrimp than it does large shrimp to accumulate a pound.
- Thinner asparagus are tastier but they’re easy to overcook.
- Parsley is completely optional. Basil is a delicious substitute but feel free to skip the herbs entirely.
- Swap out the asparagus for any preferred vegetable such as: zucchini, artichokes, green beans, or mushrooms.
FAQs
Delicate white wines with citrus or tropical fruit flavors like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay pair beautifully with shrimp. These wines complement the sweetness of shrimp without overpowering them.
Who doesn’t love a good, garlicky French bread with a crisp crust? A simple salad keeps the focus on the main event. Serve an appetizer like fresh bruschetta, stuffed mushrooms, or toasted ravioli if entertaining guests.
Use extra-large shrimp (26/30) or large (31/35). Large are a little cheaper. Check that they’ve been deveined and remove tails.
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Lemon Garlic Pasta with Shrimp
Ingredients
- 10 ounces Linguine
- 3 tablespoons Olive Oil
- 3 tablespoons Butter
- 1 lb Fresh Asparagus cut into 2 inch pieces
- 1 lb Large or X-large Shrimp Deveined and tails removed
- 4 Garlic Cloves, minced or 4 teaspoon minced garlic
- ¼ teaspoon Crushed Red Pepper Flakes
- ¾ cup Heavy Cream
- 1 Lemon juice and zest
- ⅓ cup Fresh Chopped Parsley or green onions or spinach
- Salt and Pepper freshly milled, to taste
- ¼ cup Parmesan Cheese freshly shredded, plus more for serving
Instructions
- Bring a large pot of salted water to boil. Cook 10 ounces Linguine to package directions, about 8 minutes. Drain, but reserve 1 cup of pasta water.
- While the linguine cooks, heat a skillet over medium heat and add 3 tablespoons Olive Oil and 3 tablespoons Butter. Allow butter to melt.
- Cook 1 lb Fresh Asparagus until bright green and tender but still firm, about 2-3 minutes. Remove from the pan and set aside.
- Add 4 Garlic Cloves, minced and ¼ teaspoon Crushed Red Pepper Flakes to the skillet; cook and stir until fragrant, about 30 seconds. Add 1 lb Large or X-large Shrimp. Cook until just pink through, turning once, about 4-5 minutes. Remove from pan and set with asparagus.
- Whisk ¾ cup Heavy Cream in the skillet, bringing to a simmer. Remove sauce from heat and use 1 Lemon to add zest and juice. Add⅓ cup Fresh Chopped Parsley and ¼ cup Parmesan Cheese, stirring until the parmesan is melted. Add ¼ cup of the pasta water, then season to taste with Salt and Pepper.
- Add drained, cooked pasta; toss to coat. Add more pasta water if needed. Mix in asparagus and shrimp and heat through, if needed.
- Transfer to serving bowl or platter; top with grated parmesan cheese and more parsley serve.
Jen says
Outstanding dish! This is a new family favorite. So light and fresh, amazingly delicious!! 😋