Garlic Shrimp Pasta with Lemon and Fresh Herbs
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 12 ouncespasta (linguine or spaghetti)
- 3 tablespoonolive oil
- 5 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh parsley
- 3 tablespoonfresh basil
- ¼ cupparmesan cheese
Prep
- 01
Mince 5 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
- 03
Tear or chop 3 tablespoons fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside, reserving 1/2 cup pasta water.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 03
Add shrimp to the skillet in a single layer. Cook for 2 minutes until the bottoms turn pink, then flip and cook 1–2 minutes more until fully opaque. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.
- 04
Return the skillet to medium heat (no need to wash it). Add cooked pasta and 1/2 cup pasta water, tossing gently to combine. The starch will create a light, silky sauce.
- 05
Add shrimp back to the skillet. Squeeze juice from 1 lemon over everything and toss well. Taste and adjust salt and pepper as needed.
- 06
Divide pasta among bowls. Top with chopped fresh parsley, fresh basil, and grated parmesan. Serve immediately.
Spice Tips
For subtle heat, the recipe includes a pinch of red pepper flakes. If you like more kick, add 1/2 teaspoon more. For a more savory depth, stir in 1/4 teaspoon smoked paprika after cooking the garlic. A pinch of Calabrian chili paste or a dash of hot sauce at the end adds brightness and warmth.
Shrimp cooks fast—don't walk away or it'll toughen. For a richer sauce, whisk 1 tablespoon butter into the pasta water before adding it to the pan.