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    Eat Love Eat ยป Recipes ยป Spring

    Lemon Garlic Shrimp Pasta

    Published: Aug 2, 2021, Last Modified: July 7, 2023, By Sasha Hooper ยท This post may contain affiliate links.

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    This is the BEST lemon garlic shrimp pasta youโ€™ll eat, I promise. It is super quick and easy to make in around 20 minutes and full of flavour and has a glossy creamy buttery sauce! Perfect for a quick lunch or dinner midweek when you are busy.

    Lemon garlic and shrimp pasta in a bowl with pangrattato on top and spoon and fork

    We absolutely love quick and easy meals like this lemon garlic shrimp pasta in our house. Who doesn't love creating an easy super delicious meal in under 30 minutes? The sauce is made in the same pan the rest of the ingredients are cooked in; the only thing you need to do separately is boil some pasta until it is perfectly cooked and throw everything together!ย Just as simple as our Creamy Lemon Zucchini Pasta.

    Youโ€™ll want to get your bib on for this pasta dish; a creamy buttery and glossy sauce coats the golden strands of pasta with plenty of garlic and lemon to really elevate you into pasta heaven. If you are after all kinds of satisfaction definitely check out our Gochujang Noodles with Salmon.

    We enjoy pasta, especially packed with flavour, so make sure to check out this Nduja Pasta with Roasted Cauliflower, Tomato Spinach Pasta or this Chicken Pasta Bake with Feta and Peas which are both to die for! 

    When youโ€™ve made this simple lemon garlic shrimp pasta make sure to leave us a comment and give the recipe a rating down below! Be sure to use the following links to get to where you need to in this post.

    Jump to:
    • Why this recipe works
    • What ingredients do I need?
    • Variations/customisations
    • How to make lemon garlic shrimp pasta
    • Expert Tips
    • What to serve with it
    • How to store the pasta?
    • Recipe FAQs
    • Fancy some more pasta?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why this recipe works

    Here's some reasons you will absolutely want to make this pasta dish:

    Under 30 minutes - from start to finish, this shrimp pasta dish takes little time to create. With the kettle on and pan on the stove you'll be enjoying this dish in under 30 minutes.

    Creamy - this lemon garlic shrimp pasta is made creamy by emulsifying butter into a lovely sauce rather than coating in a heavy cream. Absolutely delicious.

    Lemon crumb - this is optional but we highly recommend the lemon pangrattato which is a quick and simple crispy lemon crumb to make for the top of this pasta, giving it a lovely crunch.

    One pot sauce - all of the ingredients for the dish can be made in one pot, just cook the pasta in boiling water separately and add in to the lemon garlic shrimp butter sauce.

    What ingredients do I need?

    You only need simple ingredients for this lemon garlic shrimp pasta, this is what you'll need:

    Ingredients for lemon garlic shrimp pasta in various bowls with labels.

    Pasta - Youโ€™ll need dried tagliatelle pasta for this recipe; if you canโ€™t find tagliatelle, pappardelle or linguine will work fine.

    Veggies - we used fine green beans and frozen peas, but you can substitute for what's seasonal at the time; asparagus goes amazingly well when itโ€™s in season.

    Aromatics - we want this to taste amazing, right? Make sure you have a large shallot, some garlic cloves, chilli flakes and of course the all important lemon! We will be using both the zest and juice.

    Protein - Shrimp/prawns go so well in this, we like to use jumbo tail on shrimp, but if you want to change up the protein, chicken will substitute just fine.

    Fats - We use two fats in this dish, olive oil to cook the main ingredients and lovely creamy butter to create that silky lemon garlic butter sauce.

    Pangrattato - Youโ€™ll need a little olive oil, panko breadcrumbs, lemon zest, salt and pepper to create the golden crowning crumbs that adorn the top of this insanely tasty dish. 

    Variations/customisations

    We're obviously biased as we think this creamy buttery lemon garlic shrimp pasta dish is perfect as is! But, if you feel like changing it up a bit, here are some recommendations:

    Change up the veg! - We recommend using asparagus, shelled broad beans, edamame (soya) beans, tenderstem broccoli, spinach or kale. Basically any green veg you fancy! Stick to the quantities listed as it makes a nicely balanced dish. 

    Change up the protein - Shrimp is brilliant in this dish, but you could also use other lean proteins such as chicken breast, squid or even other shellfish such as clams. If you are vegan, try out some tofu or chickpeas.

    How to make lemon garlic shrimp pasta

    This recipe is so simple to put together, simply follow this step by step guide to help you:

    Making the pangrattato

    Process steps of creating the crispy lemon breadcrumbs in a skillet with a spoon.
    1. Heat the olive oil in a skillet over a medium heat, then toss in the panko breadcrumbs until fully coated. Continue to cook for 3-5 minutes until they turn golden brown, stirring often otherwise they will burn.
    2. Take the pan off the heat and add the lemon zest, salt and pepper. Stir the aromatics throughout the crumbs and pour into a bowl and set aside.

    Making the sauce

    Process of creating the lemon garlic shrimp pasta sauce with the veggies and butter.
    1. Heat a medium skillet over a medium heat, add the olive oil and shallots and saute for 2-4 minutes until softened. Next, add the garlic slices and saute for another minute.
    2. Add the shrimp to the pan and saute until they are pink and cooked through (at this stage make sure to add your chilli flakes), about 2-4 minutes.
    3. Add the frozen peas to the skillet and stir around.
    4. Add the butter, stir until melted. Then add the lemon juice and zest along with a sprinkling of salt and pepper. Stir together and that is the basis of the sauce.
    Lemon garlic shrimp pasta finished in a cast iron skillet on a warm background.
    1. To put the final dish together, drain the pasta and beans (make sure to reserve some pasta water). Toss the pasta and beans throughout the sauce and add some of the pasta water to make it glossy and saucy. Serve immediately topped with the pangrattato.

    Expert Tips

    Preparation - the best tip for speed is to make sure your pan of salted boiling water is on the stove first, prepare the ingredients for the sauce and start by quickly toasting your lemon breadcrumbs.

    Pasta water - reserve some pasta water, this starchy addition aids in creating a glossy emulsified creamy buttery sauce. It also helps rehydrate the pasta as it absorbs so much after draining.

    Beans - add your halved beans into the pan of pasta water half way through the cooking time, saving you both time and a pan to wash. Our pasta took 9 minutes and we cooked the beans for the last 4 minutes in the same water.

    Crumb - the lemon breadcrumbs can be prepared ahead of time and stored in an air tight container for up to a week.

    Shrimp size - We recommend large tail on shrimp, size 31-40, but you can use whatever you like.

    Cooking shrimp - avoid cooking the shrimp for too long, you want them pink but still juicy, the cooking time will depend on the size of your shrimp.

    What to serve with it

    Unsure what to have with your lemon shrimp garlic pasta? Here are some suggestions:

    Green salad - a lovely fresh green salad is a great partner to this dish, adding another portion of veggies.

    Garlic bread - want to go mega on the garlic? We love garlic, so why not serve with crusty garlic bread to get your garlic fix! You may need a breath mint after but what's that between friends, ey?

    Refreshing drink - enjoy served with a glass of sparkling wine or your favourite non alcoholic drink for a lunch.

    How to store the pasta?

    This lemon garlic shrimp pasta will last in the fridge in an air tight container for 2-3 days. We recommend reheating in the microwave for 1-2 minutes on full power to help loosen the pasta up again.

    Recipe FAQs

    What can I top pasta with?

    A few things I love to use on top of this lemon garlic shrimp pasta: Parmesan cheese, parmigiano reggiano is the best to get and make sure to grate it yourself! You can also use pecorino for a deliciously creamy and salty addition. I would highly recommend using the pangrattato crispy breadcrumbs (follow instructions in the recipe card) to top any lovely pasta dish. You can also add different herbs and spices into them depending on the dish being prepared.

    How do I cook pasta perfectly?

    Dried pasta -ย  Firstly make sure you have a pan of boiling salted water on the go (use 1 litre/1 quart of water per 100g pasta) and plenty of salt (think of it as being as salty as sea water). This salt is important as it seasons the pasta whilst cooking and also the sauce when you use the water to loosen the sauce in finishing the dish! Always make sure to reserve some of the cooking water.

    Length of cooking time depends on the brand and shape used; this can take anything between 8 to 14 minutes. I suggest following the packet instructions BUT recommend starting with the shortest listed time and then tasting it; if it's ready it will have a slight bite still but not be completely chalky. If it needs to be cooked longer, do it in increments of 1 minute and keep tasting to test it. The finished pasta will still be absorbing water and cooking in the final prep of the dish. If itโ€™s very limp and mushy you have over cooked it.

    Fresh egg pasta - Follow the boiling water step above for dried pasta. If you make your own pasta or buy it fresh, it will literally take a maximum of 2-3 minutes, once placed in the boiling water. It will be glossy and still have a little bite.ย 

    How do I make a glossy pasta sauce?

    In this recipe the trick to this glossy, lemon garlic pasta sauce is butter and the addition of the reserved pasta cooking water. Start with about a tablespoon and increase as you see fit. You donโ€™t want it watery, you want to loosen the sauce and just gloss over the pasta, if you leave the pasta sitting for a while it will just absorb the sauce and start to overcook the pasta which is why you want to serve it immediately.ย 

    Lemon garlic shrimp pasta served in a bowl with pasta twisted onto a fork.

    Fancy some more pasta?

    You may also want to peruse our Lunch Recipes for some other simple meal options. Or check out these other pasta dishes you'll absolutely love!

    • Nduja Pasta with roasted cauliflower served in a bowl with a golden fork and a napkin.
      Easy Nduja Pasta with Roasted Cauliflower
    • Broccoli chicken lasagna slice on a plate showing all the layers with a fork to the side.
      Creamy Chicken and Broccoli Lasagna
    • Lemon zucchini pasta in a bowl with breadcrumbs and shaved parmesan on top with a fork.
      Creamy Lemon Zucchini Pasta
    • Creamy chicken pasta bake served on a plate with a fork showing the creamy sauce.
      Creamy Chicken Pasta Bake

    Love this recipe? Leave us a 5-star โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!

    Why not follow along with us on our social media channels @Instagram @Facebook and @Pinterest and tag us with #eatloveeats when you've tried one of our recipes!

    ๐Ÿ“– Recipe

    Bowl of pasta with shrimp, garlic and lemon with a spoon and fork

    Lemon Garlic Shrimp Pasta

    A light and creamy lemon garlic shrimp pasta that is simple and quick to make, perfect for a weeknight dinner!
    5 from 3 votes
    Print Recipe Pin Recipe โญ๏ธ Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2
    Author: Sasha Hooper

    Equipment

    • Cast Iron Skillet
    • Microplane grater

    Ingredients 

    For the pasta

    • 150 g tagliatelle, 6 ounces
    • 100 g fine green beans, cut in half, 4 ounces
    • 1 tablespoon olive oil
    • 1 large shallot, sliced into half moons
    • 2 cloves garlic, sliced
    • 200 g raw king prawns, ยฝ lb, size 31-40
    • ยฝ teaspoon chilli flakes
    • 125 g frozen peas, 1 cup
    • 40 g butter, 3 tablespoons
    • ยฝ lemon, zest and juice
    • ยผ cup reserved pasta water

    For the pangrattato

    • 1 teaspoon olive oil
    • ยผ cup panko breadcrumbs
    • ยฝ lemon zest
    • โ…› teaspoon fine sea salt
    • โ…™ teaspoon freshly ground black pepper

    Instructions

    For the pangrattato

    • Heat a small skillet over a medium heat, when the pan is hot, add the olive oil and panko bread crumbs and toss together with spoon.
      1 teaspoon olive oil, ยผ cup panko breadcrumbs
    • Stirring regularly cook the panko bread crumbs until golden brown. Don't leave unattended as they will burn quickly
    • Add the lemon zest, salt and pepper
      ยฝ lemon zest, โ…› teaspoon fine sea salt, โ…™ teaspoon freshly ground black pepper
    • Stir together and set aside until cool for later

    For the pasta dish

    • Boil the tagliatelle according to package instructions (mine took 9-10 minutes), add the halved green beans for the last 4 minutes of cooking. When cooked, drain and reserve some pasta cooking water.
      150 g tagliatelle, 100 g fine green beans, cut in half
    • Meanwhile, heat a medium skillet over a medium heat, add olive oil and saute the shallot for 2-4 minutes until softened and translucent. Add the garlic slices and saute for another minute.
      1 tablespoon olive oil, 1 large shallot, 2 cloves garlic
    • Add the shrimp and chilli flakes and cook for 3-5 minutes until pink and cooked through.
      200 g raw king prawns, ยฝ teaspoon chilli flakes
    • Add the frozen peas, a pinch of salt and pepper and stir throughout the shrimp mix.
      125 g frozen peas, โ…› teaspoon fine sea salt, โ…™ teaspoon freshly ground black pepper
    • Adjust the heat to low and add the butter, lemon zest and juice.
      40 g butter, ยฝ lemon
    • Stir together over a low heat until melted and combined.
    • Toss in the cooked pasta, beans and add the reserved pasta water one tablespoon at a time to loosen the sauce and make it glossy. Serve immediately with the pangrattato on top.
      150 g tagliatelle, 100 g fine green beans, cut in half, ยผ cup reserved pasta water
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    Notes

    1. For speed, get your pan of salted water on the stove straight away then prepare everything else.ย 
    2. Reserve some pasta water before draining to use to make your sauce creamy and glossy at the end.ย 
    3. Cook the beans in the same water as the pasta, throw them in half way through the pasta cooking time.ย 
    4. Lemon breadcrumbs can be prepared ahead of time and stored in an air tight container for up to a week.ย 
    5. Use size 31-40 shrimp. Frozen shrimp work just fine, defrost before use.

    Nutrition

    Calories: 714kcal | Carbohydrates: 83.3g | Protein: 36.2g | Fat: 28.1g | Saturated Fat: 11.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 11.7g | Cholesterol: 204mg | Sodium: 325.8mg | Potassium: 871mg | Fiber: 8.7g | Sugar: 11.6g | Vitamin A: 228.4IU | Vitamin C: 47.2mg | Calcium: 154mg | Iron: 5.4mg
    Course Lunch, Main Course, Pasta
    Cuisine Italian
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ. You can also tag @eatloveeats on Instagram - we love to see your creations!
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    Comments

    1. Jan says

      September 26, 2021 at 3:57 pm

      5 stars
      Can't wait to try this - just want to expand my cooking into seafood and here's the chance. That crunchy pank just gives extra texture and contrast!

      Reply
    2. Sue says

      September 20, 2021 at 10:05 pm

      5 stars
      I like that this is quick and simple meal. My husband loves it.

      Reply
    5 from 3 votes (1 rating without comment)

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