Zesty Lemon Shrimp Pasta: A Quick & Delicious Weeknight Dinner

Lemon shrimp pasta is a classic dish that’s perfect for a quick and easy weeknight dinner. It’s bright, flavorful, and comes together in under 30 minutes. This recipe is a guaranteed crowd-pleaser, offering a delightful balance of creamy sauce, tender shrimp, and perfectly cooked pasta, all infused with the invigorating zest of lemon.

## Why You’ll Love This Lemon Shrimp Pasta

* **Quick and Easy:** Ready in less than 30 minutes, making it ideal for busy weeknights.
* **Flavorful:** The lemon zest and juice add a vibrant, tangy flavor that complements the shrimp perfectly.
* **Versatile:** Easily adaptable to your preferences – add vegetables, different cheeses, or adjust the spice level.
* **Elegant:** Despite its simplicity, this dish is impressive enough to serve to guests.
* **Crowd-Pleasing:** The combination of pasta, shrimp, and lemon is universally loved.

## Ingredients You’ll Need

* **Pasta:** 1 pound of your favorite pasta shape (linguine, spaghetti, fettuccine, or penne all work well). Linguine is the classic choice, its long, flat shape perfectly capturing the sauce.
* **Shrimp:** 1 pound of large shrimp, peeled and deveined. Fresh or frozen shrimp can be used. If using frozen, thaw them completely before cooking.
* **Lemon:** 2 large lemons, zested and juiced. Fresh lemon is crucial for the best flavor. Avoid using bottled lemon juice.
* **Garlic:** 4 cloves, minced. Garlic adds a pungent aroma and depth of flavor to the sauce.
* **Butter:** 4 tablespoons unsalted butter. Butter creates a rich and creamy base for the sauce.
* **Olive Oil:** 2 tablespoons extra virgin olive oil. Olive oil helps to cook the shrimp and garlic evenly.
* **White Wine (Optional):** 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio). Wine adds complexity to the sauce but can be omitted.
* **Heavy Cream:** 1/2 cup heavy cream. Heavy cream adds richness and thickens the sauce. Half-and-half can be used for a lighter option.
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty and savory element to the dish.
* **Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (or more to taste). Red pepper flakes add a touch of heat to balance the acidity of the lemon.
* **Fresh Parsley:** 1/4 cup chopped fresh parsley. Fresh parsley adds a bright, herbaceous flavor and a pop of color.
* **Salt and Pepper:** To taste. Season the pasta water, shrimp, and sauce generously with salt and pepper.

## Step-by-Step Instructions

**1. Cook the Pasta:**

* Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, referring to pasta that is firm and slightly chewy. This ensures the pasta doesn’t become mushy when combined with the sauce.
* Reserve about 1 cup of pasta water before draining. Pasta water is starchy and helps to create a smooth and emulsified sauce.
* Drain the pasta and set aside.

**2. Prepare the Shrimp:**

* While the pasta is cooking, pat the shrimp dry with paper towels. This helps them to brown better in the pan.
* In a large skillet or sauté pan, heat the olive oil and 2 tablespoons of butter over medium-high heat. The pan should be hot enough to quickly sear the shrimp.
* Add the shrimp to the pan in a single layer (work in batches if necessary to avoid overcrowding). Overcrowding the pan will cause the shrimp to steam instead of sear.
* Cook for 2-3 minutes per side, until pink and opaque. Shrimp cooks very quickly, so be careful not to overcook them.
* Remove the shrimp from the pan and set aside.

**3. Make the Lemon Garlic Sauce:**

* In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
* Add the minced garlic and red pepper flakes and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
* If using, pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate. This will intensify the flavor of the wine.
* Add the lemon zest and lemon juice and bring to a simmer. The lemon zest provides a bright, citrusy aroma, while the juice adds a tangy flavor.
* Stir in the heavy cream and Parmesan cheese and cook until the sauce has thickened slightly, about 2-3 minutes. The sauce should be creamy and smooth.
* Season with salt and pepper to taste. Remember to taste the sauce and adjust the seasoning as needed.

**4. Combine and Serve:**

* Add the cooked pasta to the skillet with the lemon garlic sauce.
* Toss to coat the pasta evenly with the sauce.
* Add the cooked shrimp to the pasta and sauce.
* Toss gently to combine.
* If the sauce is too thick, add a little of the reserved pasta water to thin it out. The sauce should cling to the pasta.
* Stir in the chopped fresh parsley.
* Serve immediately, garnished with extra Parmesan cheese and a lemon wedge, if desired.

## Tips for the Best Lemon Shrimp Pasta

* **Use Fresh Ingredients:** Fresh lemon juice and zest are essential for the best flavor. Bottled lemon juice simply doesn’t compare.
* **Don’t Overcook the Shrimp:** Overcooked shrimp are rubbery and tough. Cook them just until they turn pink and opaque.
* **Reserve Pasta Water:** Pasta water is starchy and helps to create a smooth and emulsified sauce. Don’t skip this step!
* **Adjust the Sauce to Your Liking:** Taste the sauce and adjust the seasoning as needed. Add more lemon juice for a tangier flavor, more red pepper flakes for more heat, or more Parmesan cheese for a saltier flavor.
* **Serve Immediately:** This dish is best served immediately while the pasta is still hot and the sauce is creamy.

## Variations and Additions

* **Vegetables:** Add vegetables like asparagus, spinach, broccoli, or sun-dried tomatoes for extra nutrients and flavor. Sauté the vegetables in the skillet before adding the garlic.
* **Other Seafood:** Substitute the shrimp with scallops, mussels, or clams. Adjust the cooking time accordingly.
* **Spicy:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
* **Creamy Tomato Sauce:** Add a can of diced tomatoes or a jar of marinara sauce to the sauce for a creamy tomato version.
* **Herbs:** Experiment with different herbs like basil, oregano, or thyme for a unique flavor profile.
* **Cheese:** Try using different cheeses like Pecorino Romano, Asiago, or Fontina instead of Parmesan.
* **Garlic Bread Crumbs:** Top the pasta with toasted garlic bread crumbs for added texture and flavor. Toss bread crumbs in olive oil, garlic powder, and Parmesan cheese, then bake until golden brown.
* **Make it Gluten-Free:** Use gluten-free pasta for a gluten-free version of this dish.

## Serving Suggestions

* Serve lemon shrimp pasta as a main course for lunch or dinner.
* Pair it with a side salad or some crusty bread for a complete meal.
* It’s also a great dish to bring to potlucks or dinner parties.
* A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors of this dish perfectly.

## Storage Instructions

* Leftover lemon shrimp pasta can be stored in an airtight container in the refrigerator for up to 3 days.
* Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or broth to prevent the pasta from drying out.
* The pasta may become slightly drier upon reheating, so consider adding a little extra olive oil or butter.
* It’s not recommended to freeze lemon shrimp pasta, as the sauce may separate and the pasta may become mushy.

## Recipe Notes

* For the best flavor, use fresh, high-quality ingredients.
* Adjust the amount of lemon juice and red pepper flakes to your liking.
* Don’t overcook the shrimp!
* Reserve pasta water to help create a smooth and emulsified sauce.
* Serve immediately for the best taste and texture.

## Nutritional Information (approximate, per serving)

* Calories: 550-650
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 50-60g

## Frequently Asked Questions

**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Just be sure to thaw them completely before cooking.

**Q: Can I make this dish ahead of time?**
A: It’s best to serve this dish immediately. However, you can prepare the sauce ahead of time and cook the pasta and shrimp just before serving.

**Q: Can I use a different type of pasta?**
A: Yes, you can use any type of pasta you like. Linguine, spaghetti, fettuccine, and penne all work well.

**Q: Can I make this dish without white wine?**
A: Yes, you can omit the white wine. It adds a nice flavor, but it’s not essential.

**Q: Can I add vegetables to this dish?**
A: Yes, you can add vegetables like asparagus, spinach, broccoli, or sun-dried tomatoes.

**Q: How do I prevent the shrimp from overcooking?**
A: Cook the shrimp for only 2-3 minutes per side, until pink and opaque. They cook very quickly, so be careful not to overcook them.

**Q: How do I make the sauce thicker?**
A: Cook the sauce for a longer period of time, allowing it to reduce. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to thicken it.

**Q: How do I make the sauce thinner?**
A: Add a little of the reserved pasta water to thin out the sauce.

**Q: What can I serve with this dish?**
A: Serve lemon shrimp pasta with a side salad or some crusty bread.

**Q: Is this dish gluten-free?**
A: Not unless you use gluten-free pasta.

## Enjoy Your Delicious Lemon Shrimp Pasta!

This lemon shrimp pasta recipe is a simple yet elegant dish that’s perfect for any occasion. With its bright flavors and easy preparation, it’s sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a delicious and satisfying meal!