This Lemon Garlic Parmesan Shrimp Pasta is a fresh and zesty delight! Juicy shrimp dance in a creamy sauce with the bright taste of lemon and a sprinkle of parmesan cheese.
Trust me, it’s hard to resist the mouthwatering smell while it’s cooking. I love to pair it with a side salad for a complete meal. Your taste buds will thank you! 🍋🍝
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or linguine for a classic touch. If you need gluten-free options, consider using zucchini noodles or gluten-free pasta. They both work well with the light sauce.
Shrimp: Fresh large shrimp are best for this dish, but frozen shrimp work too! Just let them thaw beforehand. If you prefer, you could substitute shrimp with scallops or chicken for a different twist.
Garlic: Fresh garlic gives the best flavor, but if you’re out, garlic powder can work in a pinch. Typically, 1/8 teaspoon of garlic powder equals one clove of fresh garlic.
Parmesan Cheese: Freshly grated Parmesan adds lots of flavor! If you don’t have it, Pecorino Romano can be a nice substitute. Nutritional yeast is a great dairy-free option.
Lemon: Fresh lemon juice is essential for its brightness. If you can’t find fresh lemons, bottled lemon juice will do, though it’s best to use fresh when you can!
How Do You Cook Perfect Shrimp Every Time?
Cooking shrimp may seem tricky, but with these tips, you’ll have perfectly tender shrimp in no time. The key is cooking them just right!
- Start with a hot skillet and don’t crowd the shrimp; they need space to cook evenly.
- Cook them only until they turn pink and opaque, about 2-3 minutes per side.
- Remove them from the skillet as soon as they’re done to prevent overcooking.
Under-cooked shrimp are better than overcooked ones. If they’re still translucent, give them a little more time. Happy cooking!
Lemon Garlic Parmesan Shrimp Pasta
Ingredients You’ll Need:
- Pasta: 8 ounces spaghetti or linguine
- Shrimp: 1 pound large shrimp, peeled and deveined
- Olive Oil: 3 tablespoons, divided
- Garlic: 4 cloves, minced
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Lemon: Zest of 1 lemon
- Lemon Juice: Juice of 1 large lemon (about 2 tablespoons)
- Parmesan Cheese: 1/2 cup grated, plus extra for garnish
- Fresh Parsley: 1/4 cup, chopped
- Seasoning: Salt and freshly ground black pepper, to taste
- Garnish: Lemon slices
How Much Time Will You Need?
This refreshing dish will take about 20 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and shrimp and another 10 minutes bringing everything together in the skillet. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once it’s boiling, add your spaghetti or linguine and cook it according to the package instructions until it’s al dente (firm to the bite). When it’s ready, reserve about 1/2 cup of the pasta cooking water so you can use it later, then drain the pasta and set it aside.
2. Sauté the Shrimp:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the shrimp in a single layer, making sure not to overcrowd the pan. Season them with salt, pepper, and half of the minced garlic. Cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
3. Create the Flavor Base:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the rest of the minced garlic and red pepper flakes (if you’re using them). Sauté for about 1 minute until it smells delightful, just be careful not to burn the garlic because that can make it bitter!
4. Add Lemon & Combine:
Next, add the lemon zest and lemon juice to the skillet, stirring everything together to combine the flavors. Now, it’s time to bring everything back into the skillet! Return the cooked shrimp along with the drained pasta.
5. Toss Together & Finish:
Gently toss everything together in the skillet. If the dish looks a bit dry, add the reserved pasta water a little bit at a time to reach your desired sauce consistency. Stir in the grated Parmesan cheese and chopped parsley, and taste for seasoning, adjusting with salt and pepper as needed.
6. Serve & Enjoy!
Transfer the delicious pasta to serving bowls or plates. Don’t forget to garnish with extra Parmesan, fresh parsley, and lemon slices for that beautiful presentation. Serve immediately and enjoy your fresh, flavorful Lemon Garlic Parmesan Shrimp Pasta!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw. Pat them dry before cooking to get a nice sear!
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan cheese on hand, you can use Pecorino Romano for a similar salty flavor. For a dairy-free option, try nutritional yeast, which gives a cheesy taste without the dairy.
How to Store Leftovers?
Leftover Lemon Garlic Parmesan Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove or in the microwave, adding a splash of olive oil or water to help loosen the sauce.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add vegetables like spinach, cherry tomatoes, or asparagus for extra flavor and nutrition. Just sauté them in the skillet after cooking the shrimp until tender before combining with the pasta.
