On a breezy April afternoon years ago, I visited my daughter in her tiny first apartment overlooking the park. She had just started her new job, and we decided to cook dinner together instead of going out. The market down the street had fresh shrimp, thick asparagus stalks, and a basket of lemons so fragrant they pulled us in from halfway down the aisle. She picked them up, smiling in that way that told me she already had a plan.
Back in her kitchen—half the size of my old pantry—we boiled spaghetti, snapped the asparagus together, and sizzled garlic in butter until the air smelled like spring waking up. We didn’t rush. The windows were open, the sun was soft, and her cat kept brushing against my ankles.
That night wasn’t about impressing anyone. It was about making something simple and beautiful together in a space that felt like hers. I could see how proud she was to take the lead, and I let her.
She calls this her “grown-up pasta,” but the truth is, I’ve made it more often than she has since then. It reminds me of how food bridges generations—how garlic and lemon and a few good shrimp can carry you back to a moment that meant something. Now, every time I zest a lemon over a hot pan, I think of that little apartment, her open windows, and the start of her new chapter.
Short Description
Lemon Garlic Shrimp Pasta is a fresh, zesty weeknight dish made with asparagus, garlic, and tender shrimp tossed in a buttery lemon sauce. Light, satisfying, and quick to prepare.
Key Ingredients
Pasta and Vegetables
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
Sauce Base
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 ½ Tbsp)
- ¼ tsp red pepper flakes (optional)
Protein
-
1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
Seasonings and Finishing
- 1¼ tsp fine sea salt, divided (plus more for pasta water)
- ¼ tsp ground black pepper (or to taste)
- 1 Tbsp grated lemon zest
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated parmesan, to serve
Tools Needed
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Colander
- Zester or fine grater
- Citrus juicer (optional but helpful)
- Cutting board and knife
Cooking Instructions
Step 1: Boil the Pasta
Bring a large pot of water to a boil. Add 1 Tbsp salt and 1 Tbsp olive oil. Cook the spaghetti until al dente according to package instructions. Drain and set aside in the pot, covered to keep warm.
Step 2: Cook the Asparagus
Heat 1 Tbsp olive oil and 1 Tbsp butter in a deep pan over medium-high heat. Add asparagus and season with ¼ tsp salt and ⅛ tsp black pepper. Cook uncovered for 5 minutes, stirring occasionally, until crisp-tender. Remove and set aside.
Step 3: Sauté the Garlic and Shrimp
In the same pan, melt 2 Tbsp butter with 2 Tbsp oil. Add garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant. Add shrimp in a single layer. Sprinkle with 1 tsp salt and ¼ tsp pepper. Cook about 1 minute per side, just until pink and opaque—do not overcook.
Step 4: Build the Flavor
Stir in lemon zest, lemon juice, and parsley. Turn off the heat.
Step 5: Toss and Serve
Return the pasta and asparagus to the pan. Toss gently to coat everything in the lemon-garlic sauce. Serve immediately, topped with grated parmesan.
Why You’ll Love This Recipe
– Packed with protein and greens
– Simple to prepare in under 30 minutes
– Flavorful without being heavy
– Easy to customize with pantry staples
– Great for guests or weekday dinners
– Naturally satisfying and beautifully balanced
Mistakes to Avoid & Solutions
1. Overcooking the shrimp
Shrimp only need about 1 minute per side. If they curl tightly into rings and turn rubbery, they’ve gone too far. Remove them from heat as soon as they’re opaque and pink.
2. Soggy asparagus
Asparagus should stay slightly crisp. Keep the heat medium-high and don’t crowd the pan. Stir occasionally, not constantly.
3. Dry pasta
If the pasta soaks up too much sauce, add 1–2 tablespoons of reserved pasta water (or plain warm water) to loosen it.
4. Too much lemon
Lemon should brighten, not overwhelm. Stick to the zest of one lemon and ¼ cup of juice. Taste before adding more.
5. Skipping the salt
Every layer—pasta water, asparagus, shrimp—should be lightly seasoned. It builds flavor without overdoing it.
Serving and Pairing Suggestions
Serve family-style with a big salad of arugula, cherry tomatoes, and shaved parmesan
Great with a crusty baguette or garlic bread to mop up extra sauce
Pair with white wines like Sauvignon Blanc or Pinot Grigio
Ideal as a standalone light dinner or as part of a brunch spread
Top with extra parsley or red pepper flakes for color and a kick
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days
Reheat in a skillet over low heat with a splash of water or broth to revive the sauce
Avoid microwaving for too long—shrimp can toughen quickly
Do not freeze, as shrimp and asparagus may lose texture
FAQs
1. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking. Avoid pre-cooked shrimp—they’ll overcook easily.
2. Can I use another type of pasta?
Absolutely. Linguine, fettuccine, or angel hair all work beautifully.
3. What if I don’t have fresh lemons?
Bottled lemon juice can work in a pinch, but fresh lemon juice and zest add brighter flavor.
4. Can I skip the red pepper flakes?
Of course. They’re optional. If you like heat, go for it. If not, leave them out.
5. Is this dish gluten-free?
Use gluten-free spaghetti and double-check your parmesan and butter for any additives.
Tips & Tricks
Prep everything in advance—shrimp cook fast
Use a wide pan so the shrimp sear instead of steaming
Zest your lemon before juicing to make it easier
Warm your plates before serving to keep the pasta hot longer
A drizzle of extra virgin olive oil before serving enhances the aroma
Recipe Variations
1. Creamy Version
Add ½ cup heavy cream after sautéing the garlic. Let it simmer for 2 minutes before adding shrimp.
2. Veggie Swap
Sub asparagus with broccolini or zucchini. Slice thin and cook just until tender.
3. Garlic-Lovers Edition
Double the garlic and sauté with 1 minced shallot for extra depth.
4. Spicy Cajun Twist
Season the shrimp with Cajun seasoning instead of salt and pepper. Finish with lemon as usual.
5. Mediterranean Style
Add halved cherry tomatoes and Kalamata olives along with the shrimp. Swap parsley for fresh basil.
Final Thoughts
Lemon Garlic Shrimp Pasta is quick enough for a weeknight, but with flavors that feel just a bit special. The balance of buttery garlic, bright lemon, and tender shrimp always lands right, especially with spring vegetables tossed in.
I’ve made it for quiet nights with my husband, for neighbors who dropped by unexpectedly, and once even for my book club when we all agreed to skip dessert and have second helpings instead. It’s a simple, generous dish—and those are the ones that stick with you.
Lemon Garlic Shrimp Pasta
Print ThisIngredients
- Pasta and Vegetables
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- Sauce Base
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 ½ Tbsp)
- ¼ tsp red pepper flakes (optional)
- Protein
- 1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
- Seasonings and Finishing
- 1¼ tsp fine sea salt, divided (plus more for pasta water)
- ¼ tsp ground black pepper (or to taste)
- 1 Tbsp grated lemon zest
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated parmesan, to serve
Instructions
Step 1: Boil the Pasta
Cook spaghetti in salted, oiled boiling water until al dente. Drain and keep warm.
Step 2: Cook the Asparagus
Sauté asparagus in olive oil and butter with salt and pepper for 5 minutes until crisp-tender. Set aside.
Step 3: Sauté Garlic & Shrimp
In the same pan, heat butter and oil. Add garlic and red pepper flakes; cook 1 minute. Add shrimp, season, and cook 1 minute per side until just pink.
Step 4: Add Flavor
Stir in lemon zest, juice, and parsley. Turn off heat.
Step 5: Toss & Serve
Add pasta and asparagus. Toss to coat. Serve with grated parmesan.
