It really doesn’t get much easier than this Lemon Garlic Shrimp Pasta. The combination of slightly spicy shrimp, tangy lemon, lots of garlic, and just a bit of light butter is impressive enough to make for guests. But the simple ingredients and quick cook time also make this the perfect dish to add some zing to your weeknight meal plan.
You can think of it kind of like a shrimp scampi, but this version isn’t drowning in butter and oil.
As we head into spring, I’m getting more and more excited for meals with light, fresh flavors. I’m all about the comfort food–heavy sauces, lots of cheese, etc. But dishes like this one get me excited for in-season produce and brighter flavors.
I was also inspired by the new season to add in some fresh asparagus. Lemon, parmesan cheese, and asparagus are a favorite combo of mine, but feel free to add in whatever vegetables you want.
If you don’t want to use asparagus, I could see zucchini or spinach working really well. You could also swap out the shrimp for some chicken.
A key part of lightening up a Lemon Garlic Shrimp Pasta is using light butter rather than tons of regular butter and oil. I like the Balade brand of light butter from Trader Joe’s, but I’ve also tried the Land O Lakes and Aldi brands. They are both very good.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though. So I’ll see it there!
Lemon Garlic Shrimp Pasta
Ingredients
FOR THE SHRIMP
- 2 lbs shrimp, peeled and deveined
- 1 tbsp minced garlic (about 2 large cloves)
- 1 tsp olive oil
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
FOR THE PASTA
- 8 oz whole wheat or bean-based spaghetti, like Banza chickpea pasta
- 8 oz asparagus, chopped into bite-sized pieces
- 1 tsp olive oil
- 1 tbsp minced garlic
- 1 tsp italian seasoning
- 1/4 tsp kosher salt
- 1 lemon, cut in half
- 4 tbsp light butter (see recipe notes)
- cracked black pepper, to taste
- 1/2 cup grated parmesan cheese
- 1/4 cup parsley, chopped (optional)
- 1/2 cup reserved pasta water
Instructions
- In a medium-sized bowl, toss shrimp with 1 tsp olive oil, 1 tbsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp red pepper flakes. Increase the pepper flakes to 1/2 tsp if you like things spicy. Cover and refrigerate for about 10 minutes.
- Boil pasta in salted water according to package direction, under cooking by about a minute. Reserve 1/2 cup of cooking water. Drain and set aside.
- Coat a very large skillet in cooking spray. Saute shrimp over medium-high heat until just cooked through, about a minute or two a side depending on the size of your shrimp. Transfer cooked shrimp to a bowl and squeeze the juice of 1/2 a lemon over them. Set aside.
- Lower the heat in the same skillet to medium and add in 1 tsp olive oil. Add asparagus to the skillet along with 1 tsp italian seasoning, 1 tbsp minced garlic, and 1/4 tsp salt. Saute until just softened, about 5 minutes. If the browned bits on on the bottom on the skillet start to get too dark, add in a few splashes of reserved pasta water to scrape them up.
- When asparagus is done, lower the heat and add pasta, shrimp, juice of the other half of the lemon, light butter, parmesan cheese, and cracked black pepper. Toss together, adding in pasta water as needed to loosen the sauce.
- Taste for seasoning. Since there is salt in the pasta water, you probably won’t need to add more. Garnish with parsley (optional).
So basically all of my favorite things in one. Lemon, butter, garlic, parmesan . are you getting hungry? ??
This is a restaurant quality recipe that you could easily serve at a dinner party and they would think you slaved all day! It was SO easy to make and the flavors just melt together so well. I used gluten free pasta which is an easy substitution for anyone who can’t eat gluten. This is going into regular rotation at our house.
Absolutely delicious and super easy! A new weeknight favorite!
I tried this recipe yesterday for supper. I’m usually disappointed with the majority of recipes I try on the internet, but this was by far the exception!!!! It was THE BEST pasta recipe I have ever made or tasted! Can’t wait to try more recipes on your site!
Oh you just made my day, Denise! Thank you for the kind words!!
Holy Moly! This is AMAZIMG! I used 4oz of thin spaghetti and 10oz of hearts of palm pasta. You can’t even tell it’s in there for less than 1/2 the calories!
Thanks for your wonderful recipes!!
This pasta is AMAZING. Quick and easy and so flavorful!
Happy to hear you liked it!
This recipe is exceptional! WW just revamped its program and whole wheat pasta is now free food in our house, so this is a very filling and satisfying dish for the points!
Don’t skip the pasta water… it blends the parmesan into the sauce and gives it body.
Thank you for an amazing recipe!
Love hearing that, Craig! Thank you!
This was really good and I agree restaurant quality. It reminded me of how they cook pasta in Italy. Simple dishes with pizazz! Hubby is on a cardiac diet and this was a beautiful Valentines treat while still being healthy. Thank you so much!
Awww I’m so happy you liked it that much! Thank you for the kind words.