We love this shrimp pasta for an easy weeknight dinner! It’s simple yet elegant, with lemon, garlic and Parmesan cheese.
Pasta night is always a favorite in our house, and this shrimp pasta has become a new staple in our dinner rotation. I love that this recipe is so simple to make, with a short ingredient list. Yet it packs in the flavor! It’s garlicky, with salty Parmesan, lemon and a touch of spice thanks to a pinch of red pepper flakes.
This shrimp pasta feels fancy, so it’s perfect for a quiet date night dinner at home. It also works as a quick family meal on a busy weeknight! For more delicious quick and easy shrimp recipes, try my Shrimp Tacos, Shrimp Stir Fry and Grilled Shrimp.
Ingredient Notes
I like to keep a package of frozen shrimp in my freezer so I can use it to make easy shrimp recipes like this shrimp pasta anytime. I’ve included a note in the recipe card below about how to thaw frozen shrimp.
- Pasta: I used fettuccine because I like that I can twist the long, flat noodles around my fork and grab a bite of shrimp at the same time. Of course, you can use any shape of pasta that you enjoy.
- Large Shrimp: I buy them pre-peeled and deveined to save myself time and effort. If the tails are still on, it’s easy to pinch them off.
- Olive Oil and Butter: I like to use a combination of olive oil and butter for flavor.
- Garlic: I used 3 cloves of fresh garlic. If you really love garlic, you can add an extra clove or two.
- Parmesan Cheese: I highly recommend buying a block of fresh Parmesan and grating it yourself for this recipe. Freshly grated Parmesan will melt into the dish so much better than pre-grated from the store.
- Lemon: Use the zest of one lemon, plus a squeeze of lemon juice if you want more lemon flavor.
- Red Pepper Flakes: These add a bit of spice, which I think pairs so well with the shrimp, garlic and Parmesan. Adjust the amount to your tastes.
How to Make Shrimp Pasta
To make this shrimp pasta come together quickly, first start a pot of water boiling for the pasta, then cook the shrimp while the pasta cooks.
Cook pasta in boiling salted water according to the package directions for al dente. Before draining the pasta, reserve 1 cup of the pasta cooking water. I use some of the starchy pasta water to create a simple “sauce” for the shrimp pasta. Drain but do not rinse the pasta. We want to keep the starches on the noodles so that the sauce sticks to them.
Cook shrimp. First, pat them dry and season with salt and pepper. Then melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet. Add the shrimp to the pan and cook for 2-3 minutes per side, until cooked through. Do not overcook the shrimp or they will become rubbery, rather than tender. Transfer the shrimp to a clean plate and cover them to keep them warm.
Make sauce and put it all together. Add 1 more tablespoon of butter and the minced garlic to the skillet. Cook for 30 seconds, until fragrant. Then add the cooked pasta and a few tablespoons of the reserved pasta cooking water and toss with tongs to combine. Remove the pan from the heat. Sprinkle the grated Parmesan, lemon zest, red pepper flakes and a sprinkle of salt and pepper evenly over the pasta. At this point I also like to squeeze in some lemon juice because I love the extra lemon flavor paired with the shrimp. Toss to combine, then add the cooked shrimp.
Serve and enjoy, with an extra sprinkle of grated Parmesan and chopped fresh parsley for a pop of color and flavor.
What to Serve with Shrimp Pasta
Here are some of my favorite side dishes for this shrimp pasta recipe:
Easy Shrimp Pasta
Ingredients
- 8 ounces fettuccine pasta, or your favorite pasta shape
- 1 pound large shrimp, peeled and deveined, tails removed
- salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced*
- ½ cup freshly grated Parmesan cheese*, plus more for serving
- zest of 1 medium lemon, juice optional
- ⅛ teaspoon red pepper flakes, more or less, to taste
- chopped fresh parsley, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve 1 cup of pasta cooking water (you will not use the full cup, but I find it easy to just scoop out one measuring cup's worth). Drain pasta; do not rinse.
- Meanwhile, pat shrimp dry with paper towels and season with salt and pepper.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter has melted and the pan is hot, add the shrimp to the pan in a single layer. Cook for about 2-3 minutes per side, or until cooked through. Transfer shrimp to a clean plate and cover to keep warm.
- Add the remaining tablespoon of butter and minced garlic to the skillet. Cook for 30 seconds, stirring constantly. Add the cooked pasta and a few tablespoons of the reserved pasta cooking water. Toss to combine. Remove pan from the heat.
- Sprinkle the Parmesan cheese, lemon zest, red pepper flakes and a sprinkle of salt and pepper, to taste, evenly over the pasta. If you'd like the dish to have more lemon flavor, you can also squeeze in a bit of the juice from the lemon. (I usually do!) Toss to combine.
- Add the cooked shrimp and toss to mix it into the pasta. Garnish with more Parmesan cheese and chopped fresh parsley and serve.
Notes
- To thaw frozen shrimp: Place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator, OR to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-20 minutes, until thawed. Pat dry with paper towels.
- Garlic: If you really love garlic, you can add an extra clove or two.
- Parmesan: I highly recommend buying a block of fresh Parmesan and grating it yourself for this recipe. Freshly grated Parmesan will melt into the dish so much better than pre-grated from the store.
I have cooked this dish before and it’s one of my favorites.
I’m truly impressed with your passion for, and I look forward to making this yummy dish.