Lemon garlic shrimp pasta is all about juicy shrimp, silky pasta, golden garlic, bright lemon, and a shower of parsley coming together in one glossy skillet. Garden Infuzions Lemon Infused Olive Oil layers real citrus zest, fresh brightness, and a clean finish into the sauce so every strand tastes vivid and balanced. It’s an easy weeknight dinner that still feels special enough for entertaining.
Lemon Garlic Shrimp Pasta with Lemon Infused Olive Oil
Bright lemon, tender shrimp, and silky pasta come together with Garden Infuzions Lemon Infused Olive Oil for a fresh, flavorful dinner that feels lively and comforting at the same time.
Ingredients
Equipment
Method
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper.
- Heat the Lemon Infused Olive Oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
- Pour the white wine into the skillet and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
- Add the lemon juice, lemon zest, and about 2 tablespoons of reserved pasta water, then stir in the Parmesan until the sauce turns glossy.
- Add the drained pasta and toss to coat, adding a little more pasta water if needed to help the sauce cling to the noodles.
- Return the shrimp to the skillet, add the parsley, and toss gently. Taste and adjust with a pinch more salt, pepper, or lemon juice if needed.
- Serve right away with extra Parmesan and parsley on top.
Notes
Linguine gives the sauce plenty of surface to cling to, but spaghetti works well too. If you prefer a richer finish, add an extra tablespoon of butter at the end. For the best texture, do not overcook the shrimp or let the pasta sit too long before serving.
Tried this recipe?
Let us know how it was!Recipe Tips
- Salt the pasta water well so the finished sauce tastes lively, not flat.
- Reserve a little pasta water before draining so you can loosen the sauce as needed.
- Cook the shrimp just until pink and opaque to keep them tender.
Serving Suggestions
- Serve with a crisp green salad and warm bread for a simple dinner spread.
- Add roasted asparagus or steamed broccoli for a fuller plate.
- Finish with extra parsley and a squeeze of fresh lemon at the table.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Rewarm gently with a splash of water or broth to loosen the sauce.
- This pasta is best enjoyed soon after cooking for the freshest texture.
Variations
- Swap linguine for spaghetti, fettuccine, or angel hair.
- Add cherry tomatoes or baby spinach for extra color and freshness.
- Use scallops or cooked crab in place of shrimp for a different seafood version.
