Shrimp Pasta Recipe Recipe
This Shrimp Pasta recipe is fast, easy and full of punchy flavor! Olive oil, lemon zest, fresh garlic, kale and red pepper flakes keep it light and flavorful. A delicious pasta dinner, ready in under 30 minutes.
How to Make the Best Shrimp Pasta Recipe
This shrimp pasta is the perfect weeknight dinner when you want something impressive without spending hours in the kitchen. With just 30 minutes from start to finish, you’ll have a restaurant-quality meal that’s bursting with bright, punchy flavors from fresh garlic, lemon zest, and a hint of red pepper heat.
The secret to this dish is keeping things simple and letting quality ingredients shine. The shrimp cook quickly in garlicky olive oil while the pasta boils, and everything comes together in one pan for an easy cleanup. A handful of kale adds color and nutrition, while the reserved pasta water creates a light sauce that coats every strand perfectly.
Whether you’re cooking for a date night or just want to elevate your Tuesday dinner, this garlic lemon shrimp pasta delivers. It’s light enough to feel healthy but satisfying enough to leave you completely full. Don’t skip the fresh parsley and pecorino on top—they add brightness and richness that really complete the dish.
Shrimp Pasta Recipe
This Shrimp Pasta recipe is fast, easy and full of punchy flavor! Olive oil, lemon zest, fresh garlic, kale and red pepper flakes keep it light and flavorful. A delicious pasta dinner, ready in under 30 minutes.
Ingredients
Pasta
Shrimp and Sauce
Instructions
Prepare the Pasta
- Bring two quarts of water to boil with 1½ teaspoons salt. Boil pasta according to package directions, save 1 cup hot salted pasta water.
Cook the Shrimp
- In an extra-large skillet, heat 3-4 tablespoons olive oil over medium heat. Add the garlic and sauté 3 minutes or until fragrant.
- Add the chili flakes, black pepper and lemon zest, and sauté 1 minute.
- Add the shrimp, season with salt, and cook until pink, C-shaped, and almost cooked through, about 4 minutes, turning over mid-way.
- Add the kale and stir for one minute.
Combine and Serve
- Drain the pasta saving one cup of hot pasta water. Add the pasta to the skillet tossing well with the shrimp.
- Sprinkle in the pecorino cheese, tossing. Add a squeeze of lemon juice and stir in the fresh parsley.
- Taste. Season with more salt, or add some salted pasta water (if you want a saucier consistency), add more pepper, chili flakes and lemon juice to taste.
- Once happy with the flavor, divide among bowls and top with more parsley and pecorino.
Notes
- Aleppo chili pepper is a nice alternative to red pepper flakes.
- Save the pasta water—it's key to creating a silky sauce that clings to the pasta.
- For extra flavor, add a splash of white wine when sautéing the garlic.
