When you need a dish that feels fancy but comes together quickly, Lemon Garlic Shrimp Pasta is your go-to answer. It brings the perfect mix of zesty lemon, creamy butter, and the rich flavor of shrimp all tangled with tender tagliatelle noodles. Whether you’re cooking for yourself or impressing guests, this pasta gives you a deliciously elegant meal with minimal effort. Best of all, it only takes around 20 minutes to make from start to finish, making it a weeknight hero.
Why We Love This Lemon Garlic Shrimp Pasta Recipe
You’ll love this recipe because it’s incredibly fast without compromising flavor. The combination of garlic and lemon creates a vibrant base, while shrimp adds a fresh and hearty bite. It’s a dish that looks restaurant-worthy but uses simple, everyday ingredients. The addition of crunchy lemony pangrattato (toasted breadcrumbs) adds a beautiful contrast in texture. It’s also customizable — you can make it as light or rich as you like. For busy evenings or special dinners, this pasta never fails to deliver.
Ingredients about Lemon Garlic Shrimp Pasta
Here’s what you need to bring this light and flavorful pasta dish to life:
For the Pasta:
- 150 g tagliatelle (about 6 ounces)
- 100 g fine green beans, halved (about 4 ounces)
- 1 tablespoon olive oil
- 1 large shallot, sliced into half moons
- 2 cloves garlic, thinly sliced
- 200 g raw king prawns (about 1/2 lb, size 31-40)
- 1/2 teaspoon chili flakes
- 125 g frozen peas (1 cup)
- 40 g butter (about 3 tablespoons)
- 1/2 lemon, zested and juiced
- 1/4 cup reserved pasta water
For the Pangrattato (Toasted Breadcrumb Topping):
- 1 teaspoon olive oil
- 1/4 cup panko breadcrumbs
- 1/2 lemon zest
- 1/8 teaspoon fine sea salt
- 1/6 teaspoon freshly ground black pepper
How to Make Lemon Garlic Shrimp Pasta Directions
Start with prepping all your ingredients. This helps everything come together quickly.
Make the Pangrattato (Breadcrumb Topping):
Heat a small skillet over medium heat. Add the olive oil and panko breadcrumbs. Stir and toast until they turn golden brown, making sure to keep an eye on them so they don’t burn. Once toasted, add in the lemon zest, salt, and pepper. Stir everything together, remove from heat, and set aside.
Cook the Pasta and Green Beans:
Bring a pot of salted water to a boil. Add your tagliatelle and cook according to the package directions. About halfway through cooking, toss in the halved green beans. When everything is tender, drain the pasta and beans, but make sure to reserve about 1/4 cup of the cooking water.
Make the Shrimp and Sauce Base:
While the pasta is boiling, heat olive oil in a skillet over medium heat. Sauté the shallots for 2 to 4 minutes until soft and translucent. Add garlic slices and cook for another minute. Next, add your shrimp and chili flakes. Cook them until they turn pink and opaque, about 3 to 5 minutes.
Toss in the frozen peas and season with a pinch of salt and pepper. Stir everything together and reduce the heat to low. Now, add in the butter, lemon zest, and lemon juice. Stir until the butter is melted and the mixture is well combined.
Bring it All Together:
Add the drained pasta and green beans into the skillet with the shrimp mixture. Splash in the reserved pasta water one tablespoon at a time, tossing everything together until a glossy, creamy sauce forms. Serve immediately and finish each plate with a sprinkle of pangrattato for that irresistible crunch.
How to Serve Lemon Garlic Shrimp Pasta
You can serve this pasta as a complete meal on its own, since it’s well-balanced with protein, carbs, and vegetables. For an elegant presentation, use a wide shallow bowl and twirl the tagliatelle into a small mound using tongs. Top with extra pangrattato and a bit of lemon zest for a fresh finish. If you want to go further, pair it with a light green salad or some roasted vegetables. Garlic bread or a warm baguette on the side also makes a nice touch.
Expert Tips: Lemon Garlic Shrimp Pasta
- Always cook your pasta in salted water. It enhances the flavor of the noodles from within.
- Don’t overcook the shrimp. They should be just pink and still tender — overcooking will make them rubbery.
- Prepare the pangrattato first and set it aside. This keeps everything moving smoothly when cooking the rest.
- If your sauce looks too thick, add a little more of the reserved pasta water until it reaches the texture you like.
- Use fresh lemon for zest and juice — bottled lemon juice won’t give the same vibrant flavor.
- Defrost frozen shrimp before cooking. You can thaw them quickly by placing in a colander under cold running water for a few minutes.
How to Store Lemon Garlic Shrimp Pasta
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or a small pat of butter to loosen up the sauce. It’s best to reheat it gently on the stove rather than in the microwave to keep the shrimp from overcooking. Note that the pangrattato is best fresh, so store it separately and sprinkle it on after reheating.
Variation of Lemon Garlic Shrimp Pasta
You can change this dish in many ways to suit your taste. Try using spaghetti or fettuccine if you don’t have tagliatelle. Swap green beans for asparagus or zucchini for a different vegetable profile. If you like things creamier, add a splash of cream or a spoonful of mascarpone cheese into the sauce. Want a protein boost? Add some grilled chicken or chickpeas alongside the shrimp. For a spicy kick, increase the amount of chili flakes. And if you prefer a dairy-free version, use olive oil in place of butter and skip the breadcrumb topping.
FAQ about Lemon Garlic Shrimp Pasta
Can I use pre-cooked shrimp?
Yes, but add them at the very end just to warm through. Overcooking will make them tough.
What pasta works best for this dish?
Tagliatelle is ideal, but any long pasta like linguine, spaghetti, or fettuccine works well.
Is this recipe spicy?
It has a mild heat from the chili flakes. You can adjust it up or down depending on your preference.
Can I make this ahead of time?
This dish is best fresh, but you can prep the pangrattato and chop your veggies and shrimp ahead to save time.
What can I use instead of peas or green beans?
Asparagus, spinach, or even broccoli florets make great substitutes.
How do I keep the shrimp tender?
Cook just until they turn pink and curl — that means they’re done. Avoid cooking them too long.
What if I don’t have panko?
Regular breadcrumbs can work, though they may be finer in texture. Toast them the same way and adjust seasoning if needed.
Lemon Garlic Shrimp Pasta
Ingredients
- 150 g tagliatelle (about 6 ounces)
- 100 g fine green beans (halved, about 4 ounces)
- 1 tablespoon olive oil
- 1 large shallot (sliced into half moons)
- 2 cloves garlic (thinly sliced)
- 200 g raw king prawns (about 1/2 lb, size 31-40)
- 1/2 teaspoon chili flakes
- 125 g frozen peas (about 1 cup)
- 40 g butter (about 3 tablespoons)
- 1/2 lemon zested and juiced
- 1/4 cup reserved pasta water
- 1 teaspoon olive oil (for pangrattato)
- 1/4 cup panko breadcrumbs
- 1/2 lemon zest (for pangrattato)
- 1/8 teaspoon fine sea salt
- 1/6 teaspoon freshly ground black pepper
Instructions
- Prep all ingredients to ensure a smooth cooking process.
- In a small skillet, heat olive oil over medium heat. Add panko breadcrumbs and toast until golden brown. Stir in lemon zest, salt, and pepper, then set aside.
- Bring a pot of salted water to a boil. Cook tagliatelle according to package directions. Add green beans halfway through cooking. Drain, reserving about 1/4 cup of cooking water.
- In a skillet, heat olive oil over medium heat. Sauté shallots for 2 to 4 minutes until soft. Add garlic and cook for another minute. Add shrimp and chili flakes, cooking until shrimp are pink and opaque, about 3 to 5 minutes.
- Add frozen peas, seasoning with salt and pepper. Lower heat, then stir in butter, lemon zest, and lemon juice until combined.
- Add drained pasta and green beans to the skillet, tossing to combine. Gradually add reserved pasta water until a glossy sauce forms.
- Serve immediately, topped with pangrattato for added crunch.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!