Dinner · Italian-American

Garlic Shrimp Pasta

Name: Garlic Shrimp Pasta
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 oz (340 g) linguine or spaghetti; 1 lb (450 g) large shrimp, peeled and deveined, thawed if frozen; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 6 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt, plus more for the pasta water; 1/4 teaspoon black pepper; 3 tablespoons lemon juice, plus zest of 1 lemon; 1/2 cup reserved pasta cooking water; 1/3 cup chopped fresh parsley

Sweet shrimp, garlic and lemon over pasta — ready before the water cools.

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Shrimp cook faster than almost anything else you might put on a plate, which makes this garlic shrimp pasta the fastest proper dinner in the collection. While the pasta boils, shrimp are seared in olive oil and butter with a generous amount of garlic, then finished with lemon juice, parsley and a spoonful of starchy pasta water that turns the pan juices into a light glossy sauce. There is no cream here — the flavour comes from garlic, good olive oil and the sweetness of the shrimp themselves. The only real risk is overcooking, and the fix is simple: pull the shrimp the moment they curl into a loose C and turn opaque.

❤️ Why You'll Love This Recipe

Twenty minutes start to finish, most of it waiting for water to boil.
Light and bright rather than heavy, so it works year-round.
Uses frozen shrimp straight from the freezer aisle.
The pan sauce is four ingredients and never splits.

📋 Recipe Details

Prep Time: 8 min
Cook Time: 12 min
Total Time: 20 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

12 oz (340 g) linguine or spaghetti
1 lb (450 g) large shrimp, peeled and deveined, thawed if frozen
3 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon black pepper
3 tablespoons lemon juice, plus zest of 1 lemon
1/2 cup reserved pasta cooking water
1/3 cup chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Bring a large pot of well-salted water to a boil and cook the pasta to al dente. Reserve 1/2 cup of cooking water before draining.
2
Pat the shrimp thoroughly dry and season with the salt and black pepper.
3
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Shrimp are done at an internal temperature of 145°F (63°C). Transfer to a plate immediately.
4
Reduce the heat to medium-low. Add the remaining olive oil, the butter, sliced garlic and red pepper flakes. Cook for 2 minutes, stirring, until the garlic is pale gold and fragrant — do not let it brown.
5
Add the lemon juice and zest, then a splash of the reserved pasta water, swirling the pan to emulsify.
6
Add the drained pasta and toss, adding more pasta water until the sauce lightly coats every strand.
7
Return the shrimp and any juices to the pan, add the parsley, toss once and serve immediately.

💡 Cooking Tips

Overcooked shrimp turn rubbery in seconds. Take them out of the pan while they still look barely done; carry-over heat finishes them.
Slice the garlic rather than mincing it — slices are far more forgiving over heat.
Thaw frozen shrimp in a colander under cold running water for 5 minutes, then pat very dry.
Zest the lemon before juicing it; it is nearly impossible afterwards.

🔄 Ingredient Substitutions

Bay scallops or thin strips of chicken breast can replace the shrimp.
Use all olive oil for a dairy-free version; add an extra tablespoon of pasta water for body.
A splash of dry white wine in place of some of the lemon juice adds depth — reduce it for a minute.
Any long pasta works; angel hair cooks fastest if you are in a real hurry.

🧊 How to Store

Refrigerate in an airtight container for up to 2 days. Seafood is best eaten soon after cooking.

♨️ How to Reheat

Reheat gently in a skillet over low heat with a splash of water or broth for 3 to 4 minutes, just until hot. Avoid the microwave if you can — it overcooks shrimp quickly. Heat until steaming throughout.

❄️ Can I Freeze It?

Not recommended. Cooked shrimp become tough and watery after freezing and thawing, and the pasta softens. Make only what you plan to eat within a couple of days.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 620 kcal
Protein: 36 g
Carbs: 65 g
Fat: 23 g
Sodium: 710 mg

❓ Frequently Asked Questions

How do I know when shrimp are cooked?

They turn opaque and curl into a loose C shape. A tight O means they are overdone. A thermometer reads 145°F (63°C).

Can I use pre-cooked shrimp?

Yes, but add them at the very end, off the heat, just to warm through — otherwise they toughen.

Is there enough sauce?

It is meant to be a light coating rather than a pool. If you want more, add another tablespoon of butter and extra pasta water.

💭 Final Thoughts

Twenty minutes, one skillet, and a dinner that tastes like a coastal trattoria. Keep a bag of shrimp in the freezer and you are never more than half an hour from this.

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