🍝 Dinner Just Got Dreamier…
You know those recipes that taste like you’ve been cooking all day—but only take 30 minutes? This lemon garlic shrimp pasta is exactly that. It’s light, vibrant, and jam-packed with flavor, without any heaviness from cream. The magic combo of lemon juice, buttery olive oil, and pasta water creates a sauce so luscious, you’ll be licking your plate clean. Trust me—I speak from experience!
Whether you’re whipping this up for a quick weeknight dinner, date night, or hosting friends, this dish looks fancy, tastes amazing, and comes together with minimal fuss. Plus, it’s totally customizable—spice it up, add more veggies, or switch up the pasta. Let’s dive into this lemony dream!
🛒 Ingredients (Serves 4)
Here’s everything you need to make this lemon garlic shrimp pasta sing:
- 250g pasta (spaghetti, linguine, or tagliatelle)
- 350g shrimp, peeled and deveined (fresh or thawed frozen)
- 4 tablespoons olive oil, extra virgin preferred
- 15g butter (a pat of richness goes a long way!)
- 2 garlic cloves, finely minced
- ½ red bell pepper, thinly sliced
- 100g cherry tomatoes, halved
- Juice of ½ lemon, plus zest for garnish
- 2 ladles pasta water (don’t skip this!)
- Fresh parsley, chopped (for freshness)
- Salt and pepper, to taste
- 1 teaspoon sweet paprika
- Pinch of chili flakes, optional but recommended for a kick
- Grated Gouda or Parmesan, to serve
Ingredient Notes:
- Shrimp: Medium or large shrimp work best. If using frozen, thaw them fully before cooking.
- Pasta water: This starchy liquid is essential—it emulsifies with the oil and lemon juice to make your sauce cling beautifully.
- Cheese: Parmesan adds a salty, nutty note. Gouda brings a slightly sweet, smoky finish that’s unexpectedly perfect here!
🔪 Step-by-Step Instructions
This recipe is easy enough for beginners but elegant enough to serve to guests. Here’s how to make it:
1. Cook the Pasta
Start by boiling a large pot of salted water.
Add your pasta and cook it al dente—tender, but still firm to the bite.
Before draining, scoop out 2 ladles of pasta water and set aside.
Drain and toss the pasta with a drizzle of olive oil so it doesn’t stick.
2. Season and Sear the Shrimp
While the pasta cooks, pat the shrimp dry using paper towels. This helps them sear, not steam.
Toss with a pinch of salt, pepper, and sweet paprika.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
Transfer to a plate and cover loosely.
3. Sauté the Veggies
In the same skillet, lower the heat to medium.
Add the remaining 2 tablespoons olive oil and the butter.
Once melted, stir in the garlic and sauté for 30 seconds—just until fragrant. Don’t let it brown!
Next, add your red bell pepper and cook for 2 minutes.
Toss in the cherry tomatoes and sauté until they start to soften and blister a bit—about 3–4 minutes.
4. Build the Sauce
Deglaze the pan with the juice of half a lemon, scraping up all those golden brown bits from the bottom (flavor bombs!).
Add 1 ladle of pasta water, and simmer for a few minutes until it starts to thicken slightly.
Season with a pinch of chili flakes if you like heat, and adjust salt and pepper to taste.
5. Combine Everything
Add the cooked pasta and shrimp back into the pan.
Toss well to coat everything in the sauce.
If it feels dry or sticky, add a bit more pasta water until it’s glossy and perfect.
Finish with chopped parsley, a good sprinkle of lemon zest, and a final drizzle of olive oil.
6. Plate and Serve
Serve immediately with a generous shower of grated Gouda or Parmesan.
Add a wedge of lemon on the side for extra zing!
💡 Tips for Lemon Garlic Shrimp Pasta Perfection
Want to make this dish restaurant-worthy? These little tips go a long way:
✅ Don’t Overcook the Shrimp
Shrimp only need 2–3 minutes total. Once they turn pink and curl slightly, they’re done! Overcooked shrimp = rubbery and sad.
✅ Use Your Pasta Water
This starchy liquid is the key to a glossy, creamy (but cream-free!) sauce. It helps everything cling together beautifully.
✅ Taste Your Lemon
Lemons vary in acidity—some are super tangy, others mellow. Always taste the sauce before adding extra juice.
✅ Add Your Twist
This pasta is super flexible:
- Spice it up: More chili flakes, or a swirl of harissa or Calabrian chili paste.
- Go green: Toss in spinach, zucchini, or arugula at the end for extra veg.
- Change the herbs: Try fresh basil, dill, or thyme.
- Make it gluten-free: Just swap the pasta for your favorite GF brand.
💬 Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw them in the fridge overnight or run them under cold water for 5–10 minutes. Pat them dry well before cooking.
Can I make this ahead of time?
This pasta is best fresh, but leftovers keep well for up to 2 days. Store in an airtight container in the fridge.
How do I reheat it?
Add a splash of water or broth and reheat gently in a skillet over medium heat until warmed through.
What can I use instead of Gouda?
Parmesan is the classic choice. Pecorino works too. For a twist, try crumbled feta or even a touch of ricotta on top!
Is this dish kid-friendly?
Totally! Just skip the chili flakes if your little ones don’t like spice.
❤️ Why This Lemon Garlic Shrimp Pasta Works
There’s something magical about this dish. Here’s why it hits all the right notes:
- Lemon + butter = brightness with richness
- Garlic adds warmth without overpowering
- Pasta water creates a natural, glossy sauce
- Gouda cheese melts in for a smoky, sweet twist
- Shrimp cook in minutes and bring that juicy bite
It’s the kind of recipe that feels indulgent but is secretly light and wholesome. You can dress it up or down, double it for a dinner party, or halve it for a cozy solo meal. No matter how you spin it, it’s a winner!