25-Minute Lemon Garlic Shrimp Pasta
A bright, flavorful shrimp pasta tossed in garlic, capers, and lemon, finished with fresh parsley and a touch of olive oil. Quick, protein-rich, and satisfying, it’s perfect for weeknight dinners or easy meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 large 12-inch skillet
- Measuring spoons
- Knife and cutting board
- Colander (for draining pasta)
- Wooden spoon or tongs
Ingredients
- 1 lb dried spaghetti
- 5 tbsp extra virgin olive oil plus more if needed
- 1 ½ lbs medium shrimp peeled and deveined
- 3 tbsp bottled capers rinsed and chopped if large
- 3 garlic cloves minced
- 3 tbsp fresh lemon juice
- 3 tbsp fresh parsley finely chopped
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Parmigiano-Reggiano cheese freshly grated, for garnish
Instructions
- Prepare the Pasta Water: Start by filling a large pot with water and adding a generous pinch of salt to enhance flavor. Place the pot over high heat and bring it to a rolling boil. Salting the water is key—it infuses the pasta with taste from the very beginning, giving the final dish a richer flavor without adding extra sodium later.
- Cook the Spaghetti: Once the water is boiling, add the dried spaghetti carefully, spreading the strands so they don’t stick together. Stir occasionally with a wooden spoon or tongs to ensure the pasta cooks evenly. Cook until it reaches an al dente texture, meaning it’s tender but still slightly firm to the bite. This usually takes about 8–10 minutes, depending on your pasta brand. Taste a strand to check for the perfect texture.
- Heat the Olive Oil: While the pasta is cooking, take a large 12-inch skillet and place it over medium heat. Pour in 2 tablespoons of extra virgin olive oil. Allow it to warm gently until it shimmers but does not smoke. Warming the oil first ensures the shrimp sear evenly and absorb maximum flavor from the aromatics.
- Sear the Shrimp: Add the peeled and deveined shrimp to the heated skillet in a single layer. Let them cook undisturbed for about 1 minute so they start to turn slightly pink and firm up. Searing them briefly locks in moisture and develops a delicate, slightly caramelized flavor.
- Add Capers and Garlic: Sprinkle in the rinsed and chopped capers along with the minced garlic. Stir gently to combine, cooking for another 2–3 minutes. Keep a close eye: the garlic should turn fragrant but not brown, while the shrimp finish cooking to a tender, juicy consistency. This step builds the core flavor of the sauce, with the capers adding a bright, briny punch.
- Brighten with Lemon and Herbs: Once the shrimp are cooked through, pour in the fresh lemon juice and sprinkle the chopped parsley over the skillet. Stir well so the citrus and herbs coat the shrimp evenly. Season with salt and freshly ground black pepper to taste. The lemon adds brightness, while parsley brings a fresh, aromatic balance to the dish.
- Drain and Combine Pasta: When the spaghetti is cooked to perfection, carefully drain it in a colander, reserving a small cup of pasta water just in case you want to loosen the sauce later. Return the drained pasta to the now-warmed pot, ensuring it stays hot.
- Toss with Shrimp and Sauce: Pour the shrimp mixture and all its flavorful juices over the pasta. Add the remaining 3 tablespoons of olive oil or a little more if you desire extra richness. Using tongs or a large spoon, toss gently but thoroughly, making sure every strand of spaghetti is coated with the garlicky, lemony shrimp sauce. If the pasta seems dry, a splash of reserved pasta water will help achieve a silky, cohesive consistency.
- Plate and Serve: Transfer the tossed pasta and shrimp into a large, warmed serving bowl. Garnish generously with freshly grated Parmigiano-Reggiano cheese for a nutty, savory finish. The heat from the pasta will slightly melt the cheese, creating a light, creamy coating without overpowering the dish.
- Enjoy Immediately: Serve right away for the best flavor and texture. Pair with a crisp green salad or crusty bread for a complete, satisfying meal. This dish is best enjoyed fresh, as the shrimp remain tender and the pasta retains its perfect bite.
Notes
- This shrimp pasta is best served immediately for optimal texture; reheating may make the shrimp slightly rubbery.
- Use fresh lemon juice instead of bottled for a brighter, more vibrant flavor.
- Adjust the olive oil quantity based on your preference for a lighter or richer sauce.
- Capers add a briny punch, so taste the sauce before adding extra salt.
- You can use whole-grain or gluten-free spaghetti to make the dish healthier while keeping the flavor intact.
- Fresh parsley is preferred over dried; it gives a lively color and herbaceous aroma.
- For added depth, a pinch of red pepper flakes can bring a subtle heat.
