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Garlic Lemon Shrimp Pasta

A bowl of garlic lemon shrimp pasta, featuring linguine, succulent shrimp, parsley, and a light sauce.
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A quick and flavorful one-pan pasta dish with tender shrimp in a bright lemon-garlic butter sauce. Perfect for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 12 ounces linguine
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup unsalted butter
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Cook linguine according to package directions. Drain, reserving 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
  3. Add minced garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
  4. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  5. Stir in butter and lemon juice until butter is melted and sauce is smooth.
  6. Add cooked linguine and parsley to the skillet. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  7. Return shrimp to the skillet and toss to combine. Season with salt and pepper to taste.
  8. Serve immediately.

Notes

  • For a richer sauce, use heavy cream instead of chicken broth.
  • Add a handful of spinach or cherry tomatoes for extra vegetables.
  • This dish pairs well with a crisp white wine.

Nutrition

Find it online: https://www.purecookingjoy.com/garlic-lemon-shrimp-pasta/

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