Lemon Garlic Shrimp Pasta

Last Tuesday, I stood in my kitchen wondering what to make with the beautiful shrimp I'd picked up at the market. My sister was coming over, and I wanted something that felt special but wouldn't keep us trapped in the kitchen all evening. The citrusy scent of lemons on my counter sparked an idea, and within thirty minutes, we were twirling pasta and laughing about how something this simple could taste so extraordinary.

The first time I made this for my husband, he actually stopped mid-bite to ask what restaurant I'd ordered it from. That moment of watching someone discover how incredible fresh shrimp can be when treated properly still makes me smile. We've since made it for anniversaries, casual Tuesdays, and even a cooking-phobic friend who now requests it monthly.

Ingredients

• 340 g (12 oz) linguine or spaghetti: I've found linguine holds the sauce beautifully, but any long pasta works wonderfully here
• 450 g (1 lb) large shrimp, peeled and deveined: Fresh shrimp makes a noticeable difference, but frozen-and-thawed works perfectly if that's what you have
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the shrimp shine
• 1/2 tsp paprika: Optional, but adds a lovely warmth and gorgeous color
• 3 tbsp olive oil: Divide this thoughtfully, as you'll use some for the shrimp and some for building the sauce
• 4 cloves garlic, minced: Don't be shy here, fresh garlic is the soul of this dish
• 1/4 tsp red pepper flakes: Just a whisper of heat that makes everything else pop
• Zest and juice of 1 large lemon: Both elements are essential, zest brings fragrance while juice provides brightness
• 120 ml (1/2 cup) low-sodium chicken or vegetable broth: Creates the silky base for your sauce without overpowering delicate flavors
• 100 g (3 cups) baby spinach: Wilts down beautifully and adds gorgeous color
• 2 tbsp unsalted butter: Finishes the sauce with that luxurious restaurant-quality texture
• 2 tbsp chopped fresh parsley: Adds freshness and makes the final dish look absolutely stunning
• Freshly grated Parmesan and lemon wedges: The finishing touches that make serving feel special

Instructions

Cook the pasta to perfection:

Drop your linguine into a large pot of generously salted boiling water and cook until al dente. Before draining, scoop out 120 ml of that starchy pasta water, then drain and set aside.

Season the shrimp:

While your pasta bubbles away, pat those beautiful shrimp completely dry with paper towels. Toss them gently with salt, pepper, and paprika until evenly coated.

Sear the shrimp:

Heat 2 tbsp olive oil in your largest skillet over medium-high heat until it shimmers. Arrange shrimp in a single layer and cook for just 1 to 2 minutes per side until they turn pink and opaque. Transfer them to a plate, they'll finish cooking later.

Build the aromatic base:

In the same beautiful skillet, add remaining olive oil and garlic. Sauté for exactly 30 seconds, watching carefully until fragrant, then toss in red pepper flakes and lemon zest.

Create the sauce:

Pour in lemon juice and broth, using your wooden spoon to scrape up all those gorgeous browned bits from the bottom. Let it bubble and simmer for 2 minutes while the flavors meld together.

Wilt the spinach:

Add spinach to the simmering sauce and cook, stirring gently, until it just collapses into silky ribbons, about 1 minute.

Bring it all together:

Reduce heat to low and add cooked pasta, butter, and half the parsley. Toss everything together, adding pasta water a little at a time until you achieve that perfect silky consistency.

Final assembly:

Return those gorgeous shrimp to the pan and give everything one last gentle toss. Taste and adjust seasoning if needed, then serve immediately while it's piping hot.

Save

This recipe has become my go-to when I want to make someone feel special without spending hours in the kitchen. Something about the bright citrus and tender shrimp just makes people pause and really savor their meal.

Choosing the Right Shrimp

I've learned through many kitchen experiments that shrimp size matters more than I initially thought. Large shrimp give you that satisfying bite and don't overcook as easily as smaller ones. If you can find wild-caught, the flavor difference is remarkable, but farm-raised works beautifully too.

Getting the Sauce Consistency Right

The secret to restaurant-quality pasta sauce is that magical combination of starchy pasta water and butter. I used to skip this step and wondered why my homemade pasta never tasted quite right. Now I always reserve more pasta water than I think I'll need, adding it gradually until the sauce clings to each strand perfectly.

Make It Your Own

This recipe is wonderfully forgiving and invites experimentation. I've made countless variations based on what's in my fridge or what my family is craving that night.

• Swap arugula for spinach when you want a peppery kick
• Add halved cherry tomatoes during the simmering step for extra sweetness
• Finish with a drizzle of high-quality olive oil right before serving

Save

There's something deeply satisfying about a dish that comes together this quickly yet tastes so thoughtfully crafted. I hope this recipe becomes one of those reliable favorites you turn to again and again.

Recipe FAQs

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp over medium-high heat just until they turn pink and opaque, usually 1–2 minutes per side, to keep them tender.

→ Can I substitute spinach with another green?

Yes, arugula can be used for a peppery twist, or kale for a hearty alternative. Add these greens towards the end to wilt slightly.

→ How do I make the sauce silky and smooth?

Use reserved pasta water a little at a time when tossing to help the sauce cling to the pasta and create a smooth texture.

→ Is it okay to add extra seasoning to the shrimp?

Absolutely. Seasoning with paprika or red pepper flakes enhances flavor, but adjust to your taste preferences.

→ What cheese pairs well with this dish?

Freshly grated Parmesan adds a nutty, salty finish that complements the lemon-garlic flavors beautifully.

→ Can I prepare this dish gluten-free?

Use gluten-free pasta to make the dish gluten-free without changing the overall flavor and texture significantly.