What kind of shrimp should I use?

For this recipe, we recommend deveined shrimp that's medium in size, either tail on or shelled. Tail on looks the best aesthetically, but you'll have to remove it with your fingers when eating.

What can I serve with this pasta?

Garlic shrimp pasta is delicious on its own, but you can also pair it with a simple side salad, roasted vegetables, or even crusty bread for dipping in the garlicky sauce.

Can I make this recipe ahead of time?

This dish is best made right before serving, especially since the dish relies on hot pasta water for making the sauce. Since it's ready in just 30 minutes, it's a great easy weeknight dinner .

Weeknight Hero: Lemon Garlic Shrimp Pasta in 30 Minutes

Name: Garlic Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Seafood
Ingredients: 8 ounces spaghetti noodles; 1 pound medium shrimp, deveined (tail on or peeled); 3/4 to 1 teaspoon kosher salt, plus more for pasta water and to taste; 1 teaspoon Old Bay, plus more for garnish; 4 tablespoons salted butter (or olive oil); 4 garlic cloves, finely minced; 1/4 cup grated Parmesan cheese; 2 tablespoons lemon juice, plus the zest of 1 lemon; 1 tablespoon finely minced parsley

Garlic Shrimp Pasta

Save Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This lemon garlic shrimp pasta is a crave-able easy dinner! Made with just a few simple ingredients, it’s ready in under 30 minutes and bursting with fresh, juicy flavor.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main dish
Method: Stovetop
Cuisine: Seafood

Ingredients

Scale

8 ounces spaghetti noodles
1 pound medium shrimp, deveined (tail on or peeled)
3/4 to 1 teaspoon kosher salt, plus more for pasta water and to taste
1 teaspoon Old Bay, plus more for garnish
4 tablespoons salted butter (or olive oil)
4 garlic cloves, finely minced
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice, plus the zest of 1 lemon
1 tablespoon finely minced parsley

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with 1/4 teaspoon kosher salt and the Old Bay (or 1/2 teaspoon if not using Old Bay). Stir to combine.
In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
Flip the shrimp with tongs. Add the minced garlic and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through.
In the skillet, toss the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, 1/2 teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add more salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated. Re-warm in a skillet and add a few pinches of salt if needed.

Notes

Medium shrimp (41 to 50-count) is best for this recipe; use wild caught shrimp if possible.

Other long pasta shapes work, like linguine or bucatini. You could even swap in short pastas like rigatoni, penne, or bow ties.

Use olive oil for cooking instead of butter if desired. For dairy-free, omit the Parmesan cheese and add more salt to taste.

Pecorino Romano is another aged cheese that works well; its flavor is slightly saltier and stronger than Parmesan.

Find it online: https://www.acouplecooks.com/garlic-shrimp-pasta/