Lemon Garlic Shrimp Pasta
Lemon Garlic Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces linguine
- 4 tablespoons butter, unsalted
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- to taste salt
- to taste black pepper
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
In a medium bowl, combine the shrimp, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 minced garlic cloves, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and set aside to marinate while you prepare the pasta.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min
- 3
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the remaining 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 4
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 5
Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 6
Stir in the 1/4 cup of lemon juice and chicken broth. Bring the sauce to a gentle simmer.
⏱️ 1 min
- 7
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat. Add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
⏱️ 3 min
- 8
Return the cooked shrimp to the skillet. Stir in the chopped fresh parsley and grated Parmesan cheese. Toss gently to combine.
⏱️ 2 min
- 9
Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh lemon zest and extra Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces linguine
- 4 tablespoons butter, unsalted
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- to taste salt
- to taste black pepper
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
In a medium bowl, combine the shrimp, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 minced garlic cloves, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and set aside to marinate while you prepare the pasta.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min - 3
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the remaining 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 4
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 5
Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 6
Stir in the 1/4 cup of lemon juice and chicken broth. Bring the sauce to a gentle simmer.
⏱️ 1 min - 7
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat. Add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
⏱️ 3 min - 8
Return the cooked shrimp to the skillet. Stir in the chopped fresh parsley and grated Parmesan cheese. Toss gently to combine.
⏱️ 2 min - 9
Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh lemon zest and extra Parmesan cheese.
⏱️ 1 min