Shrimp pasta recipe with lemon-garlic sauce, served with zucchini and tomatoes. A simple, healthy meal prepared in only 30 minutes!
Jessica’s Recipe Science
- Shrimp proteins contract as they heat, so cooking just until they form a loose “C” shape helps keep them tender and juicy.
- Gently heating garlic and chili flakes in olive oil allows their fat-soluble flavor compounds to diffuse into the oil.
- Adding fresh lemon juice and zest after cooking preserves their volatile aroma compounds and bright, fresh flavor for the sauce.
Featured Comment 23
“I’ve made this recipe over and over. My husband and I love it. One time when I didn’t have zucchini on hand I roasted some broccoli in the oven with the little parmesan at the end and then added it to the recipe. I’m sure would be good with spinach well.”—Nancy C.
Why It Works
Shrimp pasta with lemon garlic sauce is always a favorite at our house when we’re craving something light, fresh, and satisfying. I pair tender pappardelle ribbons with succulent shrimp and colorful vegetables, then toss everything in a bright lemon-garlic-and-red-pepper sauce. It’s a delicious change of pace from a hearty beef bolognese sauce that we usually have every week.
When I’m short on time or looking to switch things up from our usual chicken or fish dinner, shrimp is one of my go-to proteins. It cooks in just a few minutes and is easy enough for even a beginner cook to prepare. Add a handful of vegetables and silky pasta, and you have a quick seafood dinner on busy weeknights.
Jump To a Section
Ingredients You’ll Need
- Shrimp: I use large shrimp that are two-bite pieces for a hearty bite. Select 16/20 count from the market, which is the number of pieces per pound. Fresh or frozen and defrosted shrimp both work well.
- Pasta: Wide ribbons of pappardelle pasta add a gourmet appearance and hearty bite to the seafood pasta dish.
- Oil: Olive oil is used to sauté the vegetables, make the garlic- and red pepper flake-infused oil, and sauté the shrimp.
- Zucchini: Sauté sliced zucchini and add it to the pasta. The squash has a mild, sweet taste that complements the seafood.
- Tomatoes: Ripe baby tomatoes add juicy sweetness and bright acidity, boosting the lemon flavor.
- Garlic: Minced garlic adds savory aromatics and a pleasant pungency to the olive oil as it cooks, infusing the oil with flavor before adding the shrimp.
- Seasoning: Salt and black pepper season the delicate shrimp. Dried red pepper flakes add a mild lingering heat to the olive oil.
- Lemon: Lemon zest and lemon juice add a tangy, citrus flavor. I use them to make shrimp scampi, and they make for a light, flavorful dish.
- Herbs: Fresh parsley adds a subtle herbaceous note to the pasta. I use it as garnish right before serving.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This shrimp pasta recipe is easy to customize! Try these tasty options:
- Shrimp Swaps: Use other types and sizes of shrimp. White, pink, or brown shrimp have a neutral taste and slight sweetness. Argentine shrimp have a lovely lobster flavor. Adjust cooking time for smaller or larger pieces of shrimp.
- Pasta Options: Use other types of pasta, like fettuccine, linguine, spaghetti, angel hair, or tube pasta like penne or cavatappi.
- Vegetables: Add diced onions, shallots, mushrooms, red bell peppers, peas, or other types of tomatoes like Roma.
- Sauce Flavoring: Add heavy cream or unsalted butter for a richer taste, dry white wine like Pinot Grigio or Sauvignon Blanc, or vegetable or chicken stock for a savory taste. A splash of reserved pasta cooking water can also help add body to the sauce. Freshly grated Parmesan cheese adds a pop of umami flavor.
- Herbs: Add fresh sliced basil, oregano, dill, or tarragon. You can also add some dried Italian seasoning to the garlic-infused olive oil for a bolder flavor.
How to Make Shrimp Pasta
Step 1: Boil the Pasta Water
For well-seasoned pasta, add 1 tablespoon kosher salt to 4 quarts of boiling water in a large pot or Dutch oven. It will take about 10 minutes to bring the water to a boil, so cook the vegetables while you wait.
Step 2: Prepare the Shrimp
Make sure to peel and devein the shrimp before seasoning. You can remove the tail for easier eating, or leave them on for a nicer presentation. Toss them with salt and pepper before cooking.
Step 3: Cook the Vegetables
To make this garlic shrimp pasta light and fresh, I add two types of vegetables. Sauté thinly sliced zucchini in olive oil in a large pan; it takes less than 5 minutes to soften. Then heat the sliced tomatoes until just cooked through and ready to burst, but not broken down. Transfer the vegetables to a bowl to stop the cooking process and keep the squash from getting mushy.
Sauce Suggestion: For a stronger tomato-flavored sauce, cook the tomatoes a bit longer; their juicy, sweet flesh will break down and create a beautiful pink sauce. Don’t reduce the liquid! You can also add more tomatoes for a more intense tomato flavor.
Step 4: Cook the Pasta
I chose flat, ribbon-shaped pappardelle pasta to maximize coating with the lemony garlic sauce. You can use fresh or dried pasta; cook it in boiling water until al dente, according to package instructions. The large surface area cooks faster than other pasta shapes. You can reserve some pasta water and add a splash to the sauce to thicken it, if you’d like.
Pro Tip: I found lemon pepper pappardelle at Trader Joe’s. The zesty lemon and spicy black pepper add a nice kick. Try it if it’s available.
Step 5: Cook the Garlic
I gently infuse extra virgin olive oil with minced garlic and red chili flakes. The goal is to transfer the garlic’s flavor into the oil without browning it. Adjust the heat as needed to prevent burning; I start on low heat. The process only takes a few minutes. The spicy capsaicin also diffuses into the oil, giving the sauce a nice spicy flavor.
Step 6: Cook the Shrimp
Medium-low heat gives the shrimp enough time to cook evenly without quickly overcooking the exterior. Shrimp proteins contract as they heat, causing the flesh to turn opaque and the shrimp to curl into a loose “C” shape. Cooking just until this point helps retain moisture and keeps the shrimp tender. If the shrimp curl tightly into an “O” shape, they’re likely overcooked and can become firm and rubbery.
Step 7: Combine the Pasta Ingredients
Adding the fresh lemon juice and zest now preserves their bright, fresh flavor. Tossing the cooked pasta with the shrimp and vegetables helps the ingredients distribute evenly throughout the dish. The pasta’s surface starch helps the flavorful juices cling to the noodles, creating a light coating that brings the sauce together.
Experimentation Encouraged: Feel free to double up on the lemon juice and add a splash of starchy pasta water or melted butter for more sauce coating. If adding pasta water, add ¼ cup at a time until you reach the desired consistency.
Step 8: To Serve
Serve this zesty shrimp pasta with a generous sprinkle of freshly chopped parsley for a fresh pop of color and flavor. I like to add a lemon wedge to squeeze more fresh juice on top. Grated Parmesan cheese is also delicious! The tender jumbo shrimp, crisp vegetables, fragrant garlic, and bright lemon make every bite feel light yet satisfying.
This was one of those dinners our family devoured so quickly that there were hardly any leftovers! Pair it with a crisp glass of white wine for an easy, flavorful meal. Mangia, mangia!
Frequently Asked Questions
The market offers a variety of shrimp sizes. I find the names confusing, so I look for the “count” per pound. For shrimp pasta, select 21 to 25, or 16/20 count per pound. This gives bite-sized pieces that pair well with the pasta.
How do you avoid super rubbery shrimp that shrinks down to almost nothing in size? When shrimp is raw, the flesh is whitish-gray. As it cooks, the protein turns opaque and whitish-pink. This recipe takes about 2 to 3 minutes per side. The shrimp should curl up into a loose “C” shape when properly cooked. If they curl into a tight “O” shape, you may have overcooked them. Cook the shrimp toward the end of this recipe to reduce overcooking and drying out.
A lemon sauce yields a light, bright, and citrusy pasta dish. Marinara sauce is a classic combination, or make a vodka sauce for a creamier tomato sauce. For a richer flavor, try making a shrimp alfredo with a cream-based alfredo sauce, or a spicy Cajun alfredo sauce.
I would pair the pasta with the sauce you plan to serve it with. For a lemon sauce, go with angel hair or spaghetti, or pappardelle for a heartier dish. Use spaghetti with tomato sauce, or penne with vodka sauce. Use fettuccini with an Alfredo sauce.
Let the shrimp pasta cool, then transfer it to an airtight container. Leftovers are best enjoyed within 3 days because they contain cooked shrimp.
More Shrimp Recipes
If you tried this Shrimp Pasta with Lemon Garlic Sauce, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Shrimp Pasta with Lemon Garlic Sauce
Ingredients
- 4 quarts water
- 1 tablespoon kosher salt
- 1 pound large shrimp, 16/20 count, peeled and deveined
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 cups zucchini, halved, then cut into ⅛" thick slices
- 1 cup baby tomatoes, halved
- 1 tablespoon minced garlic
- ⅛ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 8 ounces pappardelle pasta
- 1 tablespoon chopped parsley
Instructions
- Boil the Pasta Water – In a large pot, bring water and 1 tablespoon of salt to a boil. Meanwhile, prepare the shrimp and vegetables.
- Prepare the Shrimp – Season shrimp with ¼ teaspoon salt and black pepper; stir to combine. Set aside.
- Cook the Vegetables – In a large sauté pan, heat 1 tablespoon of oil over medium heat. Add sliced zucchini and sauté for 4 minutes, or until just tender. Add the sliced tomatoes and sauté for 2 minutes, until just beginning to soften. Add ¼ teaspoon salt to the vegetables and stir to combine. Transfer to a bowl and set aside.
- Cook the Pasta – Add the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until al dente according to the package instructions. For best timing, cook the pasta while the shrimp are cooking so they finish at about the same time. Before draining, reserve 1 cup pasta water to add to the sauce later, if needed. Drain the pasta and set aside.
- Cook the Garlic – Add 2 tablespoons of oil to the pan, and turn the heat to low. Add the garlic and red pepper flakes, stir, and cook for 2 minutes to keep the garlic from browning or burning. Cook the garlic slowly to let the flavors infuse into the oil; turn the heat to low if needed.
- Cook the Shrimp – Add the seasoned shrimp to the garlic oil, then increase the heat to medium-low. Cook for about 2 to 3 minutes per side, or until opaque and forming a loose "C" shape.
- Combine the Pasta Ingredients – Add the lemon zest and juice to the pan, stirring to combine. Return the cooked zucchini and tomatoes to the pan, then add the drained pasta and toss to coat. If desired, add the reserved pasta water, ¼ cup at a time, as needed, tossing until the lemon juice and pasta water create a light, saucy coating that clings to the pasta. Season with salt, black pepper, and additional lemon juice to taste.
- To Serve – Garnish the shrimp pasta with fresh parsley just before serving. Serve with lemon wedges for an extra squeeze of fresh lemon, if desired.
Recipe Video
Notes
- Storing: Cool the shrimp pasta, then transfer it to an airtight container and refrigerate for up to 3 days.
- Reheating: Add some water, broth, or stock, mixing to coat the pasta, then microwave in 15- to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Rebecca Maas says
This was so good! But I wish it had a little more “sauce”? Any way to have a little liquid for it!?
Jessica Gavin says
I think you could double the amount of lemon juice, and in 1/3 cup vegetable broth/stock or white wine, and let that reduce by half. Then turn down the heat and whisk in 2-3 tablespoons of cold butter to finish the sauce. Let me know if you give it a try!
Bob S. says
Made this recipe. Turned out delicious. Will definitely be making this again.
Jessica Gavin says
Thank you for making the recipe, Bob!
Lynne says
Sounds wonderful! Can’t wait to try it. May substitute orzo for the noodles as they’re perfect and not heavy with seafood.
Jessica Gavin says
Yes, you can use orzo.
D says
We made this shrimp pasta recipe tonight and it was very delicious! I used 3-chopped zucchini (we ran out of tomatoes), and I used bucatini pasta. I zested the entire lemon and used the juice of the entire lemon. This really intensified the lemon freshness in a good way! We enjoyed that the recipe didn’t need any butter. We sprinkled some parmesan cheese and fresh black better. We thoroughly enjoyed this meal tonight! Thank you for the recipe!
Taryn S says
made this with gluten free noodles and it was great! Also added a bit of parmesan cheese at the end.
Jessica Gavin says
The addition of the cheese sounds wonderful!
Erick says
I made this last night for dinner. It was good but I did make one alteration. I just couldn’t get behind leaving the garlic in the pan while cooking the shrimp. That’s just too long for me even if the heat is down. Instead I went with a higher heat on the shrimp and added the garlic before the other veggies.
Jessica Gavin says
I think that’s a great idea Erick to add in the garlic later in the cooking process. I do that a lot in stir-fries what the pan is hotter than usual.
Lane says
This was delicious! Thank you so much for the wonderful recipe!
Nancy Carlson says
I’ve made this recipe over and over. My husband and I love it. One time when I didn’t have zucchini on hand I roasted some broccoli in the oven with the little parmesan at the end and then added it to the recipe. I’m sure would be good with spinach well.
Cathy says
I personally used broccoli
Don says
If the shrimp is meant to be eaten off a plate, or bowl, take the shells of the shrimp. Not doing so is just lazy. If I am supposed to pick the shrimp up with fingers, leave the shells on, but not when exoecting a eat out of the bowl. It may look good but it is just lazy.
Jessica Gavin says
Thanks for your feedback Don! The recipe calls for peeled and deveined shrimp, it’s cooks choice if you’d like to leave the tails on.
Alison says
So delicious! Jessica, I used your app and cooked along with you last night. Your calm voice is so reassuring. Thanks for this recipe!
Jessica Gavin says
Thank you Alison! You are so sweet. I’m so happy to hear that you enjoy using the app!
Cathy says
Just made this, used cayene pepper (instead of red pepper), it was extremely delicious…I used spiraled zucchini. Can’t believe how yummy it was..will make it again for sure.
Jessica Gavin says
Yay! I love the addition of the spiralized zucchini Cathy!
Anne says
Another great recipe Jessica! My husband wanted broccoli as a substitute for the Zucchini. I shocked it in the boiling water before the pasta went in and and added it to the shrimp. That lemon garlic sauce is so versatile! I may add some capers next time. Yummy!
Ari says
I made this tonight. Very tasty and easy. I happened to have some saffron at home {;-) so added it to the shrimp and also added some spinach to the whole mix in the last 2 minutes. Turned out great. But let me say that the amount of time for zucchini and tomato needs to be cut in half.
I will make this again and again and again.
Thanks.
Jessica Gavin says
The saffron and spinach sounds amazing Ari! Thank you for letting me know about the cooking time. How thick did you cut the zucchini? The thickness can definitely affect the time needed. Appreciate your feedback!