Weeknight • Seafood
Speedy Lemon-Parm Shrimp Pasta
This bright and zesty shrimp pasta comes together in under 30 minutes, perfect for a quick and elegant weeknight meal.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Level
- Weeknight
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When you need a quick dinner that still feels special, this Speedy Lemon-Parm Shrimp Pasta is your new best friend! Juicy shrimp, al dente pasta, and a vibrant lemon-garlic-Parmesan sauce create a dish that's both comforting and incredibly fresh. It's so easy, you'll feel like a gourmet chef!
Ingredients
Yield: 4 servings
Main
- 12 oz linguine or spaghetti
- 1 tbsp olive oil
- 1 lb raw shrimp, peeled and deveined (tails on or off)
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- Juice of 1 large lemon (about 3 tbsp)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp unsalted butter
Preparation
Step 1
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 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, just until pink and opaque. Remove shrimp from the skillet and set aside.
Step 3
Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until slightly reduced.
Step 4
Stir in the lemon juice, Parmesan cheese, butter, and red pepper flakes (if using). Season with salt and black pepper. Continue to stir until the butter has melted and the sauce is smooth and slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water.
Step 5
Return the cooked shrimp and drained pasta to the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through. Add the fresh parsley and toss once more.
Step 6
Serve immediately, with extra grated Parmesan cheese on top.
Tips
- Don't overcook the shrimp! They cook very quickly and can become rubbery if left on the heat too long.
- The reserved pasta water is key for achieving a silky, emulsified sauce; it helps bind everything together.
- For a little freshness and crunch, add some blanched asparagus tips or frozen peas to the pasta before tossing.
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