Lemon Garlic Shrimp Pasta

This vibrant Mediterranean-inspired dish combines succulent shrimp with the bright flavors of fresh lemon and aromatic garlic, all tossed in a light yet satisfying sauce. The dish strikes a perfect balance between elegant and casual dining, making it equally suitable for both weeknight meals and special occasions. The secret to this recipe’s success lies in its timing and technique. The shrimp are quickly cooked to maintain their tender texture, while the sauce, enriched with white wine and pasta water, creates a silky coating that clings perfectly to each strand of pasta. From start to finish, this delicious meal comes together in under 30 minutes.

Ingredients

• 1 pound large shrimp, peeled and deveined

• 1 pound linguine or spaghetti

• 6 cloves garlic, minced

• 2 lemons, juiced and zested

• 1/4 cup olive oil

• 1/2 cup white wine

• 1/4 cup fresh parsley, chopped

• 1/2 teaspoon red pepper flakes

• Salt and black pepper to taste

• 2 tablespoons butter

• 1/4 cup reserved pasta water

Directions

1. Bring a large pot of water to a vigorous rolling boil over high heat, adding 1-2 tablespoons of salt once bubbling. Add your linguine or spaghetti to the boiling water, stirring occasionally during the first minute to prevent the strands from clumping together. Cook until al dente, following your package instructions but typically 8-10 minutes. Before draining, reserve ¼ cup of pasta water for the sauce.

2. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Add the minced garlic and red pepper flakes to the heated oil, sautéing until the garlic becomes fragrant and lightly golden, about 1-2 minutes.

3. Add the peeled and deveined shrimp to the skillet. Season with salt and black pepper to taste. Cook the shrimp until they turn pink and opaque, approximately 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.

4. In the same skillet, add the white wine and the juice of the two lemons. Bring the mixture to a simmer, allowing it to reduce slightly, about 2-3 minutes. Stir in the butter until melted and the sauce becomes slightly creamy.

5. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce appears too thick, add the reserved pasta water a little at a time until the desired consistency is achieved. Return the cooked shrimp to the skillet, tossing everything together gently.

6. Stir in the lemon zest and chopped fresh parsley. Adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Serve immediately, garnished with extra parsley and lemon wedges if preferred.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 28g

• Total Fat: 15g

• Saturated Fat: 3g

• Cholesterol: 170mg

• Sodium: 600mg

• Total Carbohydrates: 45g

• Dietary Fiber: 3g

• Sugars: 4g

• Vitamin A: 10% DV

• Vitamin C: 35% DV

• Calcium: 6% DV

• Iron: 15% DV