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Quick and Easy Lemon Shrimp Pasta
If you’ve ever enjoyed shrimp pasta at a cozy Italian restaurant, you know just how delicious it can be! You can easily recreate that experience in your own kitchen with this Quick and Easy Lemon Shrimp Pasta recipe. Bright flavors, heartiness and comforting, this entire meal comes together in less than 20 minutes with minimal cleanup, not to mention impressing yourself and everyone else you serve.
Can you use fresh shrimp in this dish?
Absolutely! I live in a landlocked state, so fresh shrimp isn’t always available, and I prefer to use frozen shrimp. If you decide to use fresh shrimp, make sure to pat it dry before cooking; this helps achieve a nice sear. Remember to cook the shrimp only until they turn pink and curl into a “C” shape. Shrimp cooks very quickly and can easily become overcooked.
Ingredients:
1 lb linguine pasta
(1) 16 oz bag frozen shrimp, peeled & deveined, thawed or one of my favorite cheats is grabbing shrimp with cocktail sauce at my local warehouse store – ditch the cocktail sauce and you have a container of shrimp fresh and ready to go.
1/2 yellow onion, chopped
4 cloves garlic, minced
1/2 cup white wine, Pinot Grigio
Juice of 1 lemon
4 tbsp butter
2 tbsp extra virgin olive oil
Pinch of crushed red pepper flakes
1/4 cup grated Parmesan cheese
Serve with sliced warmed bread and a small dish with extra virgin olive oil, topped with dried Italian herbs for dipping
Directions:
- Fill a pasta pot with heavily salted water on high heat. It is said that the water is salted enough when it is as salty as the sea! When water is boiling, drop linguine in and cook according to package directions.
- While the pasta is cooking, drop 2 tbsp of butter into a deep pan. Once melted, add the onion. Cook until onions are translucent, about 2-3 minutes, stirring occasionally. When onions have softened, add garlic and cook for 30 seconds, stirring constantly. Always be mindful when cooking fresh garlic. If it sits too long on a warm pan, it will quickly burn and become bitter. Add wine to the pan and drop the heat to low. Simmer until most of the wine has reduced, about 7-10 minutes.
- Add the remaining 2 tbsp of butter, lemon juice, olive oil, red pepper flakes and shrimp. Cook until shrimp are warmed through, about 5 minutes, stirring occasionally.
- Drain pasta, reserving 1 cup of starchy pasta water. Add pasta water to the pan with the shrimp and gently stir until mixed. Add linguine straight to the pot and top with parmesan cheese. Take tongs and gently toss so that the cheese and pasta water come together to create a sauce. Serve with a lemon wedge.
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If you’re craving more pasta dishes, these recipes are for you
Chicken, Spinach and Artichoke Pasta