Quick Lemon Garlic Shrimp Pasta
A delightful and zesty pasta dish featuring succulent shrimp tossed with garlic, fresh lemon, and herbs, ready in just 15 minutes.
Feeling guilty about not having a romantic evening planned? Fear not! This Quick Lemon Garlic Shrimp Pasta is your knight in shining armour. Ready in a crisp 15 minutes, it's not just a dinner, it's pure magic without the rabbits and hats. Think of it as a mid-week Mediterranean getaway without needing to hop on a plane.
Shrimp, lemon, garlic — a triumvirate of brilliant flavours that sing like a culinary cacophony worth repeating. And the pasta? It's not just a sidekick; it's the ensemble that brings harmony to the dish's arias. Serve this up and watch everyone slurp it down with barely a pause for conversation.
Make it by the beach or enjoy it from your city kitchen, it's versatile, swift, and oh-so-satisfying. Perfect for when you're short on time but big on flavour.
Ingredients
- 250 g spaghetti
- 400 g shrimp (peeled and deveined)
- 4 garlic cloves
- 1 lemon
- 45 ml olive oil
- 30 ml butter
- 5 ml red pepper flakes
- fresh parsley — 1/4
- salt — to taste
- black pepper — to taste
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, mince the garlic and zest the lemon. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes on each side until pink and opaque. Season with salt and black pepper, then remove from the skillet and set aside.
In the same skillet, reduce heat to medium, add the remaining olive oil and butter. Once melted, add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Do not let the garlic burn.
Add the cooked shrimp back into the skillet along with the lemon zest and juice. Stir to coat.
Drain the pasta, reserving some pasta water. Add the pasta to the skillet with the shrimp and toss gently to coat. Add a splash of pasta water if needed for more sauce.
Garnish with freshly chopped parsley and another squeeze of lemon juice. Serve immediately.
Tips
- For extra flavour, marinate the shrimp in olive oil and lemon juice for 30 minutes before cooking.
- Use a microplane or fine grater for the lemon zest to ensure it integrates seamlessly into the sauce.
- Reserve more pasta water than you think you'll need — it's great for adjusting the sauce consistency.
- If you like more spice, add extra red pepper flakes or a dash of cayenne.
- Don't overcook the shrimp; they should be just opaque to avoid a rubbery texture.
Substitutions
shrimp → chicken breast sliced thinly
Noticeably differentspaghetti → gluten-free pasta
Stays closeolive oil → avocado oil
Stays closebutter → margarine
Stays closefresh parsley → coriander
Noticeably different
Nutrition
Per serving · estimated
- 540
- Calories
- 31 g
- Protein
- 58 g
- Carbs
- 22 g
- Fat
- 3 g
- Fibre
- 2 g
- Sugar
- 540 mg
- Sodium
FAQ
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking.
How can I make this dish creamier?
Add a splash of heavy cream or a dollop of creme fraiche during step 5 for a richer sauce.
What if I don't have fresh lemons?
Use bottled lemon juice and omit the lemon zest, but note the flavour will be less vibrant.
Can I make this dish ahead of time?
It's best made fresh, but you can prep ingredients beforehand. Reheat with a splash of water to restore the sauce.
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