Vibrant Lemon Garlic Shrimp Pasta

This lemon garlic shrimp pasta bursts with zesty brightness and garlicky aroma, featuring plump shrimp tossed in a light, silky sauce with fresh herbs. The tang of lemon and subtle heat from chili flakes create a restaurant-worthy dish that's elegant yet effortless, perfect for weeknight dinners or impressing guests. Al dente pasta clings to every flavorful bite for pure comfort with a coastal twist.

Time + Yield Prep: 10 min (active) Cook: 15 min (active) Total: 25 min Servings: 4 Active Time: 25 min Passive Time: None

Ingredients Shrimp & Sauce:

• 400 g medium shrimp, peeled and deveined [~14 oz]

• 300 g linguine or spaghetti [~10.5 oz dry]

• 45 mL extra-virgin olive oil [3 tbsp]

• 4 garlic cloves (20 g), minced [4 cloves]

• Zest and juice of 1 lemon (15 mL juice) [1 lemon]

• 2 g red chili flakes [½ tsp] (adjust for heat)

• 5 g salt [1 tsp] (divided)

• 2 g black pepper [½ tsp]

Herb & Veggie Add-Ins:

• 20 g fresh parsley, chopped [¼ cup]

• 20 g fresh basil, torn [¼ cup]

• 100 g cherry tomatoes, halved [~1 cup]

Substitutes:

• Shrimp unavailable? Use 400 g chicken breast strips (sauté 2 min longer).

• Pasta alternative: Gluten-free spaghetti (available at Whole Foods or online).

Method

1. Prep Shrimp & Pasta: Pat shrimp dry, season with 2 g salt and 1 g pepper. Bring a large pot of salted water (10 g salt per liter) to a boil. Cook pasta 1 min less than package instructions for al dente (about 8–9 min). Reserve 180 mL pasta water [¾ cup], then drain.

2. Sauté Aromatics: In a large skillet over medium heat (180°C/350°F), warm olive oil. Add garlic and chili flakes; sauté 1 min until fragrant (don't brown garlic). Toss in tomatoes; cook 2 min until softened.

3. Cook Shrimp: Add shrimp to skillet in a single layer. Cook 2 min per side until pink and opaque (internal temp 63°C/145°F). Squeeze in lemon juice and zest; stir 30 sec to deglaze.

4. Combine & Toss: Add drained pasta, reserved pasta water (start with 120 mL [½ cup]), parsley, basil, and remaining salt/pepper. Toss over low heat 1–2 min until sauce emulsifies and clings to pasta. Taste and adjust lemon for zing.

5. Serve: Divide into bowls. Garnish with extra herbs. Enjoy hot for best silkiness.

One-Pot Variant: Sauté shrimp and aromatics in a wide pot, then add pasta and water (1.2 L [5 cups]); boil uncovered 10 min, stirring occasionally, until al dente. No draining needed. Air-Fryer Variant: Air-fry shrimp at 190°C/375°F for 6 min, shaking halfway, until golden; toss with cooked pasta and sauce.

Parallelization Timeline

• While water boils (5 min), prep shrimp, mince garlic, halve tomatoes, and chop herbs.

• Cook pasta while sautéing aromatics (8 min overlap).

• Toss everything as pasta drains to hit 25-min total.

Substitutions & Swaps

• Veg/Vegan: Swap shrimp for 400 g mushrooms or chickpeas (sauté 3–4 min). Use vegan pasta water emulsion.

• Dairy-Free: Already dairy-free; add 50 g vegan parmesan if desired.

• Budget: Replace shrimp with 400 g canned tuna (drained, stir in last).

Scaling

• Halve: Use 200 g shrimp, 150 g pasta; cook in a 20 cm skillet.

• Double: Use 800 g shrimp, 600 g pasta; use two skillets or a Dutch oven to avoid overcrowding. Sauce stays glossy if tossed in batches.

Make-Ahead, Storage & Reheat

• Make-Ahead: Prep shrimp marinade (lemon juice, garlic, oil) up to 4 hr in fridge. Cook pasta fresh.

• Storage: Store pasta and shrimp separately in airtight containers (fridge, 2 days; freezer, 1 month—undercook pasta slightly for freezing).

• Reheat: Toss in skillet with 30 mL water (180°C/350°F, 2–3 min) or microwave (800W, 1–2 min, covered). Shrimp to 63°C/145°F internally.

• Safety: Reheat shrimp promptly to avoid toughness.

Troubleshooting

• Dry Sauce: Add more reserved pasta water 15 mL at a time; stir vigorously for emulsion.

• Overcooked Shrimp: Cook just until opaque; remove from heat immediately to prevent rubberiness.

• Bland Flavor: Grate extra lemon zest or add 1 g more chili flakes post-toss.

Nutrition per Serving

• Calories: 450 kcal

• Macros: 30 g protein, 55 g carbs, 15 g fat

• Method: Calculated using Cronometer with standard ingredient values.

Cost per Serving

The ingredients for this vibrant lemon garlic shrimp pasta are accessible and affordable, with costs primarily in USD and approximate conversions for global readers:

• Shrimp (400 g): $6.00 (~€5.40 EUR, ~₹500 INR)

• Pasta (300 g): $0.60 (~€0.54 EUR, ~₹50 INR)

• Olive oil, lemon, garlic, herbs, tomatoes: $1.20 (~€1.08 EUR, ~₹100 INR) (amortized)

• Total: ~$7.80/serving (~€7.02 EUR, ~₹650 INR)

Variations

• Spicy Arrabbiata Pasta: Swap shrimp for Italian sausage (400 g, browned 5 min), add 5 g tomato paste to sauce, simmer 3 min.

• Creamy Pesto Twist: Stir in 50 g basil pesto and 100 mL cream after tossing for velvety richness.

• Veggie Primavera: Use broccoli (200 g, blanched 2 min) and zucchini ribbons instead of shrimp for a green-packed bowl.

Plating & Garnish Twirl pasta into nests with tongs for elegance, scatter extra basil and lemon zest for pops of color, and drizzle with a thread of olive oil. Pair with a crisp white wine; serve on white plates to highlight the golden hues.

FAQ

• Can I skip shrimp? Yes, double the veggies or use plant-based protein; sauce works as a light aglio e olio.

• Gluten-free? Swap for rice noodles or gluten-free pasta—boil 1 min less to avoid mushiness.

• No fresh herbs? Use 5 g dried Italian seasoning (half the amount) stirred in with garlic.