Quick, vibrant, and bursting with flavor, this shrimp pasta combines succulent shrimp, al dente pasta, and a zesty garlic-lemon sauce.
Shrimp Pasta
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesPerfect for a weeknight dinner or impressing guests, it’s ready in 30 minutes!
Ingredients
8 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
3 tbsp olive oil, divided
4 garlic cloves, minced
1/4 tsp red pepper flakes (adjust to taste)
1 cup cherry tomatoes, halved
1/2 cup dry white wine (or chicken broth)
Zest and juice of 1 lemon
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Reserved pasta water (as needed)
Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Pat shrimp dry and season with salt and black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
- In the same skillet, heat remaining 2 tbsp olive oil. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Stir in cherry tomatoes and cook 2–3 minutes until softened.
- Pour in white wine (or broth) and simmer 2 minutes to reduce. Add lemon juice and zest, stirring to combine.
- Add cooked pasta and shrimp to the skillet. Toss to coat, then stir in butter until melted. If the sauce is too thick, add reserved pasta water 1 tbsp at a time.
- Remove from heat. Sprinkle with parsley and Parmesan. Taste and adjust seasoning. Serve immediately with extra Parmesan on the side.
