This Lemon Garlic Shrimp Pasta is a tasty dish full of bright flavors! The shrimp cooks quickly in garlic and lemon, making it perfect for a speedy dinner.
Quoting my stomach, “More shrimp, please!” It’s a quick meal that feels fancy, and I love pairing it with a light salad on the side. You’ll impress everyone at the table!
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works great here, but you could swap in any pasta you have, like fettuccine or even gluten-free options. Just keep an eye on the cooking time!
Shrimp: Large shrimp is ideal, but if you have smaller shrimp, that’s fine! You could also use chicken or tofu for a different protein option, just adjust cooking times accordingly.
Garlic: Fresh minced garlic adds awesome flavor, but if you’re in a pinch, garlic powder (about 1/4 tsp for every clove) could work. I love the freshness of real garlic though!
Spinach: Fresh spinach wilts beautifully, but you could also use kale or frozen spinach (thawed and drained). Personal preference is for fresh, as it retains better texture!
Parmesan Cheese: Freshly grated Parmesan is my top choice for a rich flavor. You can replace it with Pecorino Romano or a vegan alternative if needed!
How Do I Get the Shrimp Just Right?
Cooking shrimp perfectly takes a little care. They can overcook quickly, turning rubbery. Here’s how to do it well:
- Heat oil over medium-high heat, and ensure it’s hot before adding shrimp for that nice sear.
- Season the shrimp nicely with salt, pepper, and red pepper flakes to add flavor as they cook.
- Cook shrimp for just 2-3 minutes on each side until they turn pink and opaque—watch them closely!
Remove them from the skillet once done to prevent carrying over cooking; they will heat through again later in the dish.
How to Make Lemon Garlic Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (adjust to taste)
For the Sauce and Garnish:
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 lemon (zested and juiced)
- 2 cups fresh spinach leaves
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 1 tbsp butter for richness
- Lemon wedges for garnish
How Much Time Will You Need?
This delightful dish takes about 25-30 minutes in total! You’ll spend around 10 minutes cooking the pasta and about 15-20 minutes preparing the shrimp and sauce. Perfect for a quick and flavorful meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your pasta—either spaghetti or linguine—and cook according to the package instructions until it’s al dente. Remember to reserve about half a cup of the pasta water before draining, just in case you need to adjust the sauce later!
2. Prepare the Shrimp:
While the pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Add the peeled and deveined shrimp to the skillet. Sprinkle with salt, black pepper, and red pepper flakes to taste. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove them from the skillet and set them aside on a plate.
3. Sauté the Garlic:
In the same skillet where you cooked the shrimp, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds to 1 minute. Be careful not to let it brown—just until it’s fragrant and golden!
4. Add the Spinach:
Next, add the fresh spinach leaves to the skillet. Cook them down for about 2 minutes until they’re wilted, stirring occasionally. This should only take a short time, so keep an eye on it!
5. Combine the Shrimp and Sauce:
Now, it’s time to return the cooked shrimp to the skillet. Add in the lemon zest, lemon juice, and if you’d like, the optional butter for extra creaminess. Stir everything together for a minute to heat it through, allowing those lovely flavors to meld.
6. Toss in the Pasta:
Carefully add the drained pasta to the skillet and toss everything together until the shrimp, spinach, and garlic lemon sauce coat the pasta nicely. If you find the mixture is a little dry, don’t forget about that reserved pasta water! Add it a tablespoon at a time until you reach your desired consistency.
7. Final Touches:
Mix in the grated Parmesan cheese and chopped parsley. Taste your pasta and adjust the seasoning with salt, pepper, and more lemon juice if you want a little extra zing!
8. Serve and Enjoy:
Transfer your delicious lemon garlic shrimp pasta to plates and serve it right away! Top with extra Parmesan cheese and lemon wedges on the side for that perfect fresh finish. Enjoy your quick, tasty meal!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely beforehand. You can do this by placing them in the fridge overnight or quickly thawing them in a sealed plastic bag submerged in cold water for about 20-30 minutes. Pat them dry before cooking to ensure they sear nicely!
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan cheese, you can use Pecorino Romano for a similar flavor, or even a nutritional yeast for a dairy-free option. If you prefer a creamier texture without the cheese, try adding a bit of heavy cream instead!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or olive oil to prevent drying out.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like bell peppers, zucchini, or cherry tomatoes for added flavor and nutrition. Just sauté them along with the garlic before adding the spinach!
