Lemon Garlic Shrimp Pasta (Ready in 20 Minutes)
Tender shrimp, plenty of garlic, and a bright lemon pan sauce tossed through spaghetti in about 20 minutes. The peppery snap of a fresh, finishing drizzle of olive oil is what makes it taste restaurant-made.
Recipe Success Tips
Pat the shrimp bone-dry before they hit the pan.
Surface moisture steams the shrimp instead of searing them. Blot them well with paper towels so they pick up a little color and stay snappy and tender rather than turning rubbery.
Do not overcook the shrimp.
Shrimp are done the moment they curl into a loose C and turn opaque pink, about two to three minutes total. A tight O shape means they have gone too far. Pull them early; they finish in the residual heat of the sauce.
Save a full cup of pasta water.
The starchy water is what turns lemon juice and olive oil into a glossy sauce that clings to every strand. Add it a splash at a time as you toss, until the pasta looks silky rather than dry.
Zest before you juice.
Most of the bright, floral lemon aroma lives in the zest, not the juice. Grate the zest first, then halve and squeeze. Use both, and stir the juice in off the heat so it stays fresh and tangy.
Finish raw with a peppery olive oil.
A thread of Ultra High Phenolic Extra Virgin Olive Oil drizzled over each plate right before serving adds a fresh, grassy, peppery top note that a cooked oil cannot. Reach for a fresh bottle so its flavor and polyphenols land at their best.
Ingredients
4
servings
- 3 tbsp High Phenolic Extra Virgin Olive Oil
- 1 lb large shrimp, peeled and deveined
- 12 oz spaghetti
- 5 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 cup dry white wine
- 1 large lemon, zested and juiced
- 1/4 cup flat-leaf parsley, chopped
- to taste sea salt
- to taste black pepper, freshly ground
- 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
Kitchen Tools You'll Need
Large Pot
Large Skillet
Chef's Knife
Cutting Board
Microplane/Zester
Tongs
How to Cook Lemon Garlic Shrimp Pasta (Ready in 20 Minutes)
PREP
1
Bring a large pot of well-salted water to a boil. Pat the shrimp completely dry and season lightly with salt and pepper. Zest the lemon, then halve and juice it, keeping the two separate.
2
Cook the spaghetti until just al dente, one minute shy of the package time. Before draining, scoop out about one cup of the starchy pasta water and set it aside.
COOK
3
While the pasta cooks, warm the High Phenolic Extra Virgin Olive Oil in a large skillet over medium-high heat. Its smooth, balanced flavor stands up to the pan without turning sharp. Add the shrimp in a single layer and sear undisturbed for about ninety seconds, then flip and cook just until they curl and turn opaque, about one minute more. Transfer the shrimp to a plate.
4
Lower the heat to medium and add the sliced garlic and red pepper flakes to the same pan. Cook for thirty to forty-five seconds, until the garlic is fragrant and just turning pale gold. Pour in the white wine and let it bubble and reduce by half, scraping up any browned bits.
FINISH
5
Add the drained spaghetti to the pan along with the lemon juice and a splash of the reserved pasta water. Toss vigorously, adding more pasta water a little at a time, until a glossy sauce coats every strand.
6
Return the shrimp and any resting juices to the pan, add the lemon zest and parsley, and toss to warm through. Taste and adjust salt and pepper.
7
Plate the pasta and finish each serving with a thread of Ultra High Phenolic Extra Virgin Olive Oil, which adds a fresh, peppery brightness that lifts the whole dish. Serve right away.
Recipe Notes
Keep the sides simple so the shrimp and lemon stay center stage. A crisp green salad dressed with a lemon vinaigrette and a wedge of warm bread are all you need. If you love this lemon-and-shrimp combination, the skillet version in our 15-minute lemon garlic shrimp works beautifully spooned over rice or greens too.
Stir in a couple of handfuls of baby spinach or arugula with the pasta to wilt into the sauce. For a creamier plate without cream, fold in a little extra pasta water and a spoonful of grated parmesan. Craving more bright, citrus-forward pasta nights? Try our classic pasta al limone or a heartier lemon chicken pasta.
Cook the shrimp and garlic in the smooth, balanced High Phenolic Extra Virgin Olive Oil, which is suited to the heat of the pan. Save the bold, intensely peppery Ultra High Phenolic for the raw finishing drizzle, where its flavor is the whole point. A fresh bottle gives you the brightest taste.
Leftovers keep in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water to loosen the sauce, and add a fresh squeeze of lemon and a new drizzle of olive oil to wake it back up. Store your olive oil away from heat and light to protect its flavor and freshness.
Nutrition Facts per Serving
Nutrition Facts
Serving size 1 plate (about 1/4 recipe)
Calories
520
% Daily Value*
Total Fat 17g22%
Saturated Fat 2.5g13%
Trans Fat 0g
Unsaturated Fat 13g
Monounsaturated Fat 11g
Polyunsaturated Fat 1.5g
Cholesterol 180mg60%
Sodium 480mg21%
Total Carbohydrate 66g24%
Dietary Fiber 3g11%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 31g62%
Vitamin A 40mcg4%
Vitamin C 14mg16%
Vitamin D 0mcg0%
Calcium 90mg7%
Iron 3mg17%
Potassium 380mg8%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
A long strand like spaghetti or linguine is traditional, since it twirls and holds the light lemon sauce well. Bronze-die dried pasta has a slightly rough surface that grips the sauce even better.
Yes. Thaw them overnight in the fridge or quickly under cold running water, then pat them completely dry before cooking so they sear instead of steam.
Cook them just until they turn opaque and curl into a loose C, about two to three minutes total, then pull them from the pan. They finish cooking in the residual heat when you toss everything together.
Yes. Replace the white wine with an equal splash of chicken or vegetable broth plus an extra squeeze of lemon. You will still get a bright, savory sauce.
Starchy pasta water is the secret. Toss the hot pasta with lemon juice, olive oil, and a few splashes of reserved pasta water until it turns glossy and silky on its own. A little grated parmesan adds extra body.
Use a smooth, balanced extra virgin olive oil like the High Phenolic line to sear the shrimp and bloom the garlic, then finish the plate with a raw drizzle of a bolder, peppery Ultra High Phenolic oil for fresh flavor on top.
It leans on lean shrimp, fresh lemon, garlic, and olive oil rather than heavy cream, which fits a Mediterranean-diet style of eating built around extra virgin olive oil and monounsaturated fats. As always, balance it with vegetables and whole grains.
Shrimp pasta is best fresh, but leftovers keep for up to two days. Reheat gently with a splash of water and refresh with a squeeze of lemon and a new drizzle of olive oil before serving.
Wilt a few handfuls of spinach or arugula into the sauce, or toss in halved cherry tomatoes or blanched asparagus at the end. They all pair naturally with the lemon and garlic.
As written it uses regular spaghetti, but it is easy to make gluten-free by swapping in your favorite gluten-free pasta. The sauce itself contains no gluten.
