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Garlic Shrimp Pasta

A deliciously simple dinner delight that combines creamy, rich garlic shrimp with perfectly cooked pasta in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz spaghetti or linguine For the base of the dish.
  • 1 lb shrimp, peeled and deveined Fresh shrimp recommended for best flavor.
  • 4 cloves garlic, minced Essential for the garlicky flavor.
  • 1/4 cup olive oil For sautéing the garlic and shrimp.
  • 1/2 tsp red pepper flakes Optional for those who like a bit of heat.
  • to taste salt and pepper To season the dish.
  • 2 tbsp chopped fresh parsley For garnish and added flavor.
  • 1 Juice of lemon Adds brightness to the dish.
  • 1/4 cup grated Parmesan cheese Optional for an extra layer of flavor.

Method
 

Cooking
  1. In a large pot, bring salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds until the garlic is fragrant.
  3. Toss in the shrimp, seasoning with salt and pepper. Sauté for about 3-4 minutes or until the shrimp are pink and opaque. Add a bit of the reserved pasta water to create a more sauce-like consistency.
  4. Add the drained pasta to the skillet, mixing in the parsley and lemon juice. Toss everything together, ensuring that the pasta is coated with the garlic oil.
  5. For an extra layer of flavor, sprinkle on the Parmesan cheese and give everything one last toss.
  6. Divide the Garlic Shrimp Pasta into bowls, garnish with additional parsley, and enjoy immediately!

Notes

Fresh shrimp is key for the best flavor. Don't overcook the shrimp to avoid a rubbery texture. If you have leftovers, repurpose them into a pasta salad or a hearty lunch the next day. Store leftovers in an airtight container in the refrigerator for up to three days and reheat with a splash of olive oil or water.