Easy Garlic Shrimp Pasta

Table of Contents

This Easy Garlic Shrimp Pasta is a quick and delicious weeknight meal that’s bursting with flavor. It features juicy shrimp sautéed in garlic, tossed with al dente pasta, and coated in a light lemon-butter sauce. It’s simple to make but elegant enough to impress guests!

Ingredients:

Pasta: 12 ounces of spaghetti or linguine
Shrimp: 1 pound large shrimp, peeled and deveined
Garlic: 4 cloves, minced
Butter: 4 tablespoons unsalted
Olive Oil: 2 tablespoons
Lemon Juice: 2 tablespoons, freshly squeezed
Red Pepper Flakes: ½ teaspoon (optional, for a spicy kick)
Salt and Pepper: To taste
Fresh Parsley: Chopped, for garnish
Parmesan Cheese: Grated, for serving (optional)

Instructions:

Cook the Pasta:
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Cook the Shrimp:
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
- Add the garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until pink and fully cooked.
- Remove the shrimp from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the remaining butter and lemon juice.
- Stir to combine, then return the shrimp to the skillet.
- Toss in the cooked pasta and mix well. Add a bit of reserved pasta water if needed to loosen the sauce.
Serve:
- Garnish with chopped parsley and grated Parmesan cheese.
- Serve immediately and enjoy!

Notes:

For a richer flavor, you can use half chicken broth and half pasta water for the sauce.
Feel free to add vegetables like spinach or cherry tomatoes for extra color and nutrition.
If you prefer, swap spaghetti with other pasta types like fettuccine or penne.

Tips:

Do not overcook the shrimp, as they can become rubbery. They’re done once they turn pink and curl into a “C” shape.
If you like more sauce, double the butter, garlic, and lemon juice.
Always reserve some pasta water; the starch helps the sauce cling to the pasta.

Servings:

This recipe serves 4 people.

Nutritional Information (per serving):

Calories: ~450
Protein: 25g
Carbohydrates: 50g
Fat: 18g
Fiber: 3g
Sodium: 800mg
Cholesterol: 200mg

Benefits:

High in Protein: Shrimp is a great source of lean protein, promoting muscle growth and repair.
Rich in Vitamins and Minerals: Shrimp provides essential nutrients like selenium, vitamin B12, and phosphorus.
Antioxidant Properties: Garlic and parsley contain antioxidants that support immune health.

Q&A:

Q: Can I use frozen shrimp?
A: Yes! Just make sure to thaw them properly before cooking.

Q: Is this recipe spicy?
A: It has a mild kick from red pepper flakes. You can adjust or omit them to control the heat.

Q: Can I make this dish gluten-free?
A: Absolutely! Just use gluten-free pasta.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.

Q: Can I add other proteins?
A: Certainly! Grilled chicken or scallops would be great alternatives.