Lemon Garlic Shrimp Pasta

Lemon garlic pasta with shrimp is absolutely full of flavor. Don't skip the quick marinade! If you cook the pasta and start the sauce while the shrimp soaks up all that garlic and lemon goodness, this recipe comes together in 30 minutes.

5 from 12 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 389kcal

Author: Pat Nyswonger

Ingredients

Marinate the Shimp

1 pound large shrimp peeled and deveined
6 cloves of garlic finely minced
¼ cup lemon juice zest the lemons before juicing them

Make the Pasta

½ teaspoon salt
1 pound linguine or your choice of pasta
¼ cup olive oil
1 shallot minced (or half a small onion)
zest from 2 lemons
½ teaspoon red pepper flakes
¾ cup dry white wine or vermouth
¼ cup chicken broth
4 tablespoons butter cubed
1 cup freshly grated Parmesan
2 handfuls fresh basil leaves roughly chopped or torn

Instructions

Toss the shrimp, garlic, lemon juice, and salt in a bowl and chill in the fridge for 20 minutes.
Add a generous amount of salt to a large pot of water and bring it to a boil. Cook the pasta following the package directions until it reaches an al dente texture. Before draining, make sure to reserve 1 cup of the pasta cooking water. Then, drain the pasta and set it aside for later.
Heat ¼ cup olive oil in a large skillet over medium high heat. Add the shallot (or onion), lemon zest, and red pepper flakes. Cook until the shallot or onion is soft.
Add the wine or vermouth and chicken broth and bring to a simmer. Cook until the liquid has reduced by about half, then add the butter.
Transfer the shrimp to the skillet, including the garlic and lemon juice from the marinade.
Cook for about 60 seconds or until just barely cooked through. Add the cooked pasta to the skillet. Toss and continue cooking for 60 to 90 seconds or until the shrimp is finished cooking. The sauce will be watery at this point.
Remove the skillet from the heat and stir in the Parmesan. Toss until well coated and the sauce starts to thicken. Add the basil and toss once more. If you want the sauce thinner and ‘saucier’, add ¼ to ½ cup of the reserved pasta water.

Notes

When boiling the pasta, a good rule of thumb is to use 1 tablespoon of salt for every four quarts of water in order for the pasta to be properly seasoned.
The consistency of the sauce can be adjusted by adding more or less of the reserved pasta water. Start with a small amount and add more as needed to achieve your desired sauce thickness.
If using wine, opt for a dry white variety like Pinot Grigio or Sauvignon Blanc. Vermouth is a great substitute for a slightly different but equally delicious flavor profile.
When zesting the lemons, avoid the white pith underneath the skin as it can add a bitter taste.

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