Description
A quick and flavorful lemon garlic shrimp pasta, perfect for a weeknight dinner.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 lemon, juiced and zested
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside. While the pasta cooks, pat the shrimp dry with paper towels, zest and juice the lemon, and mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, stirring so it doesn’t brown.
- Add the shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side depending on size. Avoid overcooking — the shrimp should be firm but tender.
- Stir in the lemon juice and zest, then add the cooked spaghetti to the skillet. Toss everything together to coat the pasta and shrimp evenly. Add the chopped parsley, and season with salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with extra parsley if you like.
Notes
Pat shrimp dry before cooking for a better sear. Avoid overcooking them to maintain tenderness. Serve with extra lemon wedges and grated Parmesan if desired. Best served immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg