This Garlic Shrimp Pasta is a quick, elegant dinner that combines succulent shrimp with a zesty lemon and garlic sauce over perfectly cooked spaghetti.
High in protein and healthy fats from olive oil, it’s a satisfying and nutritious option for any night of the week.
Fiber-rich pasta adds balance, making this dish ideal for easy weeknight meals or meal prep.
Zesty Garlic Shrimp Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 medium to large saucepan (for sauce and shrimp)
- 1 colander (for draining pasta)
- 1 cutting board (for chopping ingredients)
- 1 knife (for slicing garlic, shallot, and pepper)
- 1 wooden spoon or spatula (for stirring)
Ingredients
- 1 pound dry spaghetti
- 5 tablespoons olive oil divided
- 2 pounds peeled and deveined shrimp 16/20 size
- 6 garlic cloves thinly sliced
- 1 small shallot peeled and finely diced
- 1 small Fresno pepper seeded and diced (or 1–2 tsp red pepper flakes)
- Juice of 1 lemon divided
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 cup grated Parmigiano Reggiano
- ¼ cup fresh parsley finely minced
- Zest of ½ lemon
- Coarse salt and freshly cracked black pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Use about 1–2 tablespoons of coarse salt per gallon of water to enhance the pasta’s flavor. Add the spaghetti and stir gently to prevent sticking. Cook according to package directions, usually 8–10 minutes, until al dente—tender but still firm. Stir occasionally for even cooking. Reserve 1–1½ cups of the pasta water, then drain the spaghetti and set aside. Do not rinse; the residual starch helps the sauce cling perfectly.
- Sear the Shrimp: Heat 4 tablespoons of olive oil in a medium-to-large saucepan over medium heat. Once the oil shimmers, add the peeled and deveined shrimp in a single layer. Season with coarse salt and freshly cracked black pepper. Sear for approximately 90 seconds per side until the shrimp curl into a loose “C” shape and turn opaque. Avoid overcooking to prevent rubberiness. Remove the shrimp from the pan and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add thinly sliced garlic, finely diced shallot, and chopped Fresno pepper. Lightly season with a pinch of salt to release the flavors. Sauté gently for 45–60 seconds until fragrant and slightly golden, stirring frequently. Be careful not to burn the garlic, which can create a bitter taste.
- Deglaze with Lemon and Wine: Squeeze the juice of half a lemon into the pan to brighten the flavors. Pour in the dry white wine, scraping up any caramelized bits from the pan. Simmer for 2–3 minutes, reducing the liquid to about ¾ cup. This concentrated sauce forms the flavorful base that will coat the pasta.
- Incorporate Pasta Water and Butter: Add 1–1½ cups of the reserved pasta water to the pan. Stir in the unsalted butter and let it melt completely, creating a silky, cohesive sauce. Taste and adjust seasoning with salt and pepper as needed.
- Combine Pasta and Sauce: Immediately add the drained spaghetti to the pan. Toss thoroughly to coat each strand with the sauce. The combination of butter, pasta water, and sauce ensures the noodles are flavorful and evenly coated.
- Fold in Shrimp and Parsley: Gently fold the seared shrimp back into the pan along with finely minced fresh parsley. Stir carefully to combine, keeping the shrimp intact and evenly distributed throughout the pasta.
- Final Garnish and Lemon Finish: Add the zest of half a lemon and the remaining juice. Taste and adjust seasoning as needed. Garnish with extra fresh parsley and a sprinkle of Parmigiano Reggiano for flavor and visual appeal. Serve immediately while hot.
Notes
- Pat the shrimp dry before cooking to ensure a proper sear; excess moisture causes steaming and prevents browning.
- Avoid overcrowding the pan when sautéing shrimp; cook in batches if necessary for even texture and color.
- Use freshly grated Parmigiano Reggiano for maximum flavor and creaminess.
- Do not rinse pasta after boiling; the starch on the noodles helps the sauce adhere perfectly.
- Adjust the heat of the dish by adding more Fresno pepper or red pepper flakes, according to taste.
- Reserve some pasta water to help loosen and bind the sauce if needed.
- For added nutrition and color, optional vegetables like spinach, cherry tomatoes, or mushrooms can be incorporated.
- Serve immediately for the best flavor and texture; reheating may slightly alter the shrimp’s tenderness.
Chef’s Secrets For Flavorful Shrimp
To elevate this dish, focus on ingredient quality and timing.
Opt for wild-caught or sustainably farmed shrimp for superior taste and texture.
Allow the shrimp to sear just until they curl and turn opaque; overcooking makes them rubbery.
When sautéing garlic and shallots, keep the heat moderate to prevent burning while still achieving a rich, nutty aroma.
Deglazing with white wine and lemon juice not only adds brightness but also lifts the caramelized flavors from the pan.
A final toss with fresh parsley and lemon zest adds freshness and visual appeal, turning a simple dish into a restaurant-quality meal.
Serving Suggestions For Elegant Meals
Serve this Garlic Shrimp Pasta immediately for the best flavor and texture.
Pair it with a crisp green salad or roasted vegetables for a balanced, nutrient-rich meal.
A chilled glass of Sauvignon Blanc or Pinot Grigio complements the lemony notes of the sauce perfectly.
For an extra touch, drizzle with a little high-quality olive oil or sprinkle toasted pine nuts for added crunch.
This dish is equally great for casual weeknight dinners or impressing guests at a dinner party, and leftovers can be repurposed in a warm pasta salad or light lunch.
Storage Tips For Meal Prep
Store leftover Garlic Shrimp Pasta in an airtight container in the refrigerator for up to 2 days.
Keep the pasta and sauce together to maintain moisture, but store additional lemon wedges and fresh parsley separately for garnishing when reheating.
To reheat, use a saucepan over medium heat and add a splash of water, broth, or white wine to loosen the sauce, stirring gently to avoid overcooking the shrimp.
Avoid microwaving whenever possible, as direct heat can make the shrimp rubbery.
This method ensures that the pasta retains its creamy texture and vibrant flavor.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, frozen shrimp can be used, but thaw them completely in the refrigerator or under cold running water before cooking.
Pat them dry thoroughly to achieve a proper sear, as excess moisture will prevent browning and can make the shrimp rubbery.
2. Can I swap the spaghetti for another pasta?
Absolutely! Linguine, fettuccine, or even penne work well with this sauce. Choose a pasta that holds sauce effectively. Just adjust the cooking time to ensure it reaches al dente perfection.
3. How can I make this recipe spicier?
Increase the heat by adding extra Fresno pepper, red pepper flakes, or a dash of cayenne. Add gradually while cooking the aromatics to control the level of spiciness to your preference.
4. Can I prepare this recipe ahead of time?
You can prep the ingredients ahead by chopping garlic, shallots, and parsley, and measuring out olive oil, butter, and wine. Cook the pasta and shrimp just before serving for the freshest flavor.
Fully cooked pasta with sauce can be stored for a short time, but shrimp is best added last to avoid toughness.
5. Is this dish healthy and nutritious?
Yes! The recipe is high in protein from shrimp and provides healthy fats from olive oil and butter. Using whole grain or high-protein pasta boosts fiber and adds complex carbohydrates.
Adding vegetables like spinach or cherry tomatoes can further enhance nutritional value, making it a well-rounded, satisfying meal.
