lemon shrimp pasta

Buttery noodles with juicy plump shrimp, flavored with lemon and garlic!! A family-friendly dinner recipe that&#x27;s ready in 15 minutes and it&#x27;s so EASY!!

Lemon Butter Garlic Shrimp with Angel Hair Pasta

unsalted butter (1 stick)

garlic powder,

salt

pepper

lemon juice

lemon zest, optional

Cook pasta according to package directions, drain, and...

Cook pasta according to package directions, drain, and set aside.To a large skillet, add the butter and heat over medium-high heat to melt.

Stir in the garlic powder.

Add the shrimp, season with salt and pepper,...

Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.

Add the lemon juice, optional lemon zest, and...

Add the lemon juice, optional lemon zest, and stir briefly to combine.

Turn the heat to low, add the pasta...

Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.

Taste, check for seasoning balance, and make any...

Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.).

Serve immediately.

This Creamy Garlic Shrimp Pasta is a pasta dream come true! Featuring a decadent, creamy, lemony sauce along with perfectly cooked shrimp, this is the perfect weeknight dinner for a filling and delicious meal.

Creamy Garlic Shrimp Pasta

oz noodles of choice (penne and fettuccine work well with this sauce)

shrimp

tbsp butter

yellow onion

tbsp minced garlic

tsp crushed red pepper flakes

lemon + juice

chicken

oz light cream cheese

heavy cream or half & half

salt (to taste)

black pepper (to taste)

parsley (to serve)

Cook the noodles in salted water according to package instructions.

Meanwhile, melt the butter in a large frying pan or skillet over medium high heat. Once the butter is frothy, sauté the shrimp for 3-4 minutes until they turn pink. Transfer the shrimp to a bowl and set aside.

Turn the heat down to medium and add the onions. Fry for 6-8 minutes until soft and starting to color. Add the garlic, red pepper flakes and lemon zest, and cook until the garlic is cooked and aromatic.

Add a generous splash of white wine to the pan, if using, and allow it to bubble away for a few minutes to cook off the alcohol. Add the broth and stir in the cream cheese. Keep stirring until it has melted into the sauce. Stir in the heavy cream or half &amp; half, and season the sauce to taste with salt and cracked black pepper. Allow to simmer until it has thickened.

Drain the pasta, setting aside a little bit of cooking water. Stir the pasta into the sauce and continue to cook until the sauce has coated the pasta to the desired thickness. Add a little of the pasta cooking water if you want a thinner, glossier sauce.

Return the shrimp and their resting juices to the pan until just warmed through. Season the sauce with lemon juice to taste, and serve with chopped parsley, if desired.

This creamy lemon shrimp pasta is a delightful, zesty dinner that's fast enough for a busy weeknight but elegant enough for a romantic dinner.

Creamy Lemon Shrimp Pasta

spaghetti (or any long, thin pasta noodles)

olive oil

shrimp,

salt and black pepper,

garlic,

red pepper flakes, optional

lemon, zested

lemons, juiced

broth

heavy cream

Parmesan cheese

fresh parsley, chopped

lemon slices and Parmesan cheese,

In a large pot of well-salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Pat the shrimp dry with paper towels, then season on both sides with salt and pepper.

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp, and cook until pink, about 2 minutes per side. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium-low and sauté the garlic and red pepper flakes until fragrant, about 1 minute. Then, stir in the lemon zest, lemon juice, and broth. Bring to a simmer and let reduce for 2 minutes.

Slowly stir in the heavy cream followed by the Parmesan cheese in small handfuls until the cheese is melted and the sauce has thickened. If the sauce is too thick, add some of the reserved pasta water until it reaches the desired consistency.

Add the cooked pasta and shrimp to the skillet. Toss everything together until the pasta is evenly coated in the sauce.

Taste and season with more salt and pepper, as needed.

Serve with with chopped parsley, lemon slices, and a sprinkle of Parmesan cheese. Enjoy!

Ready in less than 30 minutes, this Garlic Prawn (Shrimp) Olive Oil Spaghetti recipe is ideal for busy nights when you want something restaurant-style but without the effort or cost. Freezer prawns (shrimp) are cooked in a simple lemony, garlicky sauce with spaghetti to create a family-friendly dish that’s special enough to serve to guests.

Garlic Prawn (Shrimp) Olive Oil Spaghetti

spaghetti

80 ml extra-virgin olive oil,

garlic cloves, finely sliced (not minced)

½ tsp chilli (red pepper) flakes (optional)

250 g cherry tomatoes, halved

¼ tsp sea salt flakes,

¼ tsp freshly cracked black pepper,

lemon

g chopped flat-leaf parsley,

(optional)

Easy Rocket (Arugula) and Parmesan Salad, Freezer-friendly Garlic Bread

Cook the pasta – Bring a large pot of salted water to the boil (1½ tablespoons of salt per 4 litres/quarts of water) and cook the spaghetti until just al dente. Reserve 250 ml (1 cup) of the pasta cooking water before draining.

Make the sauce – In a large, deep frying pan, heat the olive oil over low heat. Add the sliced garlic and chilli flakes (if using). Cook gently, stirring often, for 1–2 minutes until the garlic turns light golden and fragrant. If it starts browning too quickly, lift the pan off the heat – burnt garlic becomes bitter fast!

Stir in the cherry tomatoes and the salt and pepper. Cook for 1–2 minutes until the tomatoes soften and release their juices. Gently press a few tomatoes with the back of your spoon to help them melt into the sauce.

Add the prawns – Increase the heat to medium and add the prawns directly into the pan. Cook for 60–90 seconds on each side until pink and cooked through. Toss the prawns regularly, using tongs, so they cook evenly and pick up the flavour from the tomatoes and garlic.

Add the pasta – Add the drained pasta directly to the pan with the prawns and tomatoes. Pour in 125 ml (½ cup) of the reserved pasta water and toss until the sauce becomes glossy and coats the spaghetti. Add more pasta water as needed to loosen – it should look silky, not dry.

Finish the dish – Turn off the heat and stir through the lemon juice and parsley. Taste and adjust with extra salt, pepper, or lemon juice to brighten.

Serve – Drizzle with a little extra olive oil, scatter over more parsley, and finish with parmesan and extra pepper, if desired. Serve immediately with an extra squeeze of lemon.

Made this and it was absolutely delicious! So easy to make &amp; amazing flavours. Had it for leftovers the next day &amp; just as good.

I made this dish last night &amp; it was so delicious! We love chilli so I did add a sprinkle more. I used frozen prawns as suggested, so quick &amp; easy no peeling or deveining green prawns yay. My husband said this is restaurant quality, he has already asked when  am I making it again 🤩

Absolutely delicious! Was worried it would be bland but it wasn't! The sliced garlic definitely works! Thank you 😊

One of the easiest and tastiest pasta recipes I’ve ever made. Both me and my husband loved it. 10/10

Fresh, zesty, light and delicious! Family loved it !

https://www.youtube.com/watch?v=n3spCabQw7I

This is my go-to when I want something a little fancy without actually working for it. Garlic, olive oil, lemon and frozen prawns come together in under 30 minutes to make a silky, fresh, restaurant-style pasta that tastes way more impressive than it is. It’s mild enough for kids, quick enough for busy nights, and perfect for entertaining too.

Find the recipe on my website 👇🏻

Want more dinner inspiration? Find my best-selling cookbooks, here 👇🏻
 

#garlicprawnpasta #easyrecipes #weeknightdinner

Garlic Prawn (Shrimp) Olive Oil Spaghetti | Easy Restaurant-Style Pasta

This garlic shrimp lemon pasta is out of this world.  Tender shrimp, the lemon shines through, the capers and garlic give it extra oomph and the butter makes it rich and silky. Seriously good!

Garlic Shrimp Lemon Pasta

each, salt and black pepper

pasta

unsalted butter ((1/2 stick))

lemon (for lemon juice and lemon zest)

cherry tomatoes, halved (optional)

baby spinach, roughly chopped (optional)

capers,

black pepper

Preheat oven to 400F/204C. Have all ingredients ready to go. 

ROAST SHRIMP: Pat thawed raw shrimp dry with paper towels and toss with olive oil, salt and pepper.  Lay them in a single layer on a foil-lined pan sprayed with oil. Roast 5-8 minutes (depending on size of shrimp) just until pink and barely no longer translucent. Note 3

COOK PASTA:  Boil water in a large pot of salted water, add pasta and cook until al dente (or softer if you prefer). Drain pasta, reserving one cup/236 ml of the pasta liquid for the sauce.

MAKE LEMON GARLIC SAUCE:  While pasta is boiling, heat butter in a large skillet on medium heat.  Add all the other sauce ingredients except parsley (including fresh spinach and cherry tomatoes if using).  Mix well for 1-2 minutes.  Turn off heat.

ASSEMBLE: Add cooked pasta to lemon garlic butter sauce and toss together. Add less than 1/2 cup/118 ml of reserved pasta water to create a smooth consistency (add more if needed).  Add cooked shrimp with juice in pan. Sprinkle on parsley. Toss together, adjust seasonings if needed  (add 1/2 teaspoon red pepper flakes if you want some heat) and serve immediately. Garnish with lemon slices if you like.

Excellent, easy recipe. Everyone loved it and it will be a repeat at our table.

Great recipe! Added 1/3 cup chopped marinated artichokes about 10 coarsely chopped Kalamata olives and 1/2 tea dry oregano. Didn’t add any red pepper flakes b/c 5 year old grandchild but Delish! Even the 5 yr old cleaned her plate

Delicious and full of flavor with not that many ingredients--amazing! This is my family's new go-to shrimp pasta recipe (even my son who doesn't like shrimp loves this and just eats the noodles!).  My husband talked about how good this was for day!  Roasting the shrimp is genius and helps prevent them from overcooking.  Made it as is, and it came out perfectly the very first time.  Thank you for this great recipe!!

This is my new favorite lemon shrimp pasta!!

Loved this easy and adaptable recipe.  We had pre cooked shrimp so looking forward to trying roasted!  I actually punched the flavor with more lemon zest and capers…either way, it was delicious!

This was a big hit and i made  it with cooked (giant) shrimp - but just sous vided them at 125 degrees F to warm them through - with a little melted butter and some garlic powder and salt and pepper - and it worked perfectly. Will do it again!

This was good!  I did add red pepper flakes.  I didn’t have capers. I was inclined to skip the green olive substitute but I’m glad I didn’t, they really added to the flavor.

Fabulous recipe...didn’t have any capers, but did add some red pepper flakes... simple and delicious!
Thank you for another great recipe!

This time I roasted the shrimp (amazing!) and then added some white wine to the sauce and a few drops of Tabasco at the end.... Delicious!!!! Amazing and simple.

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