This lemon garlic shrimp pasta is a quick and easy weeknight meal made with sautéed shrimp and bucatini pasta, all tossed in a buttery garlic sauce. It’s on the table in just 30 minutes.
Even though this dish sounds fancy, it’s super easy. The key is to let the pasta cook in the sauce for a bit. The lemon infuses into the pasta, and the flavors marry perfectly. I can’t get enough of the lemon flavor, so I like to finish off the dish with freshly squeezed lemon juice.–Maria Provenzano
Lemon Garlic Shrimp Pasta FAQs
Can I substitute zoodles for the pasta in this recipe?
You’re reading our minds. Lemon, garlic, and shrimp are fantastic with pasta, but those flavors also complement zoodles (zucchini noodles) nicely, or other spiralized veggies such as summer or butternut squash. (Would those be squoodles?)
In order to incorporate spiralized veggies into this recipe without overcooking them, you’ll need to skip step 1 completely. Then in step 5, simply add your raw, room temperature zoodles (or squoodles) into the sauce, give the dish a quick stir, for about a minute, and serve. The heat from the pan and the other ingredients will warm up your ‘pasta’ a bit.
Can I use a different shape of pasta?
You bet. Any long noodle will work here, such as spaghetti or fettuccine. Just adjust the pasta cooking time to what is recommended on the box.
How many medium size shrimp are in one pound?
Shrimp sizes are denoted in numbers, such as 21/25. When you go to the seafood market and see numbers like 26/30 or 31/35 on the signage next to the prices, that’s how many you’ll get per pound, on average. For medium shrimp, you’ll get 41/50 shrimp per pound.
Can I use pre-cooked shrimp?
We don’t recommend it, as the shrimp may become rubbery when heated. Stick to raw shrimp for this recipe.
Lemon Garlic Shrimp Pasta
This bright lemony pasta includes pan-seared shrimp, noodles, and a buttery garlic sauce. It’s an easy weeknight meal that’s on the table in just 30 minutes.
Prep 15 mins
Cook 15 mins
Total 30 mins
In a large pot of boiling salted water, cook the pasta until al dente, according to package directions.
Meanwhile, rinse the shrimp then pat dry with paper towel. Lightly sprinkle the shrimp with salt and pepper.
In a large skillet over medium heat, melt the butter and warm the oil. Add the shrimp and cook on one side for 2 to 3 minutes. Flip the shrimp and cook until almost cooked through, 1 to 2 minutes more.
Stir in the garlic and crushed red pepper and cook for about 30 seconds, being careful not to let the garlic brown or it will taste bitter. Stir in the lemon zest and juice.
Use tongs to grab the bucatini out of the pot and transfer it directly into the skillet with the shrimp. Before stirring, pour 1/4 cup of the Parmesan cheese over the pasta. Toss everything well and allow the pasta to cook in the sauce for a few minutes.
Add the fresh parsley and toss to combine. Add salt, pepper, lemon juice, and the remaining Parmesan cheese, to taste. Stir in a few tablespoons of pasta water while mixing everything together.
Serving: 1portionCalories: 744kcal (37%)Carbohydrates: 90g (30%)Protein: 43g (86%)Fat: 23g (35%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 238mg (79%)Sodium: 1175mg (51%)Potassium: 536mg (15%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 1213IU (24%)Vitamin C: 23mg (28%)Calcium: 280mg (28%)Iron: 3mg (17%)
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Originally published August 3, 2022
Recipe © 2022 Maria Provenzano. Photo © 2022 Leslie Grow & Bree McCool. All rights reserved. All materials used with permission.