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Luscious Lemon Garlic Shrimp Pasta”

About 15 minutes. Cook
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Pasta dishes have an enduring appeal that transcends culinary borders, and one that never ceases to captivate our palates is the Lemon Garlic Shrimp Pasta. This delightful combination of succulent shrimp, al dente pasta, and a vibrant lemon garlic sauce is a testament to the harmonious marriage of flavors that can be achieved in the kitchen. In this article, we’ll delve into the history of pasta dishes and uncover the secrets to crafting a perfect Lemon Garlic Shrimp Pasta.

Historical Context: Pasta, in various forms, has been a staple in diets across the world for centuries. Its origins are often traced back to ancient China, where noodles made from wheat or rice were consumed as early as 5000 BC. However, it was in Italy that pasta truly flourished and became an integral part of the country’s culinary heritage. By the time of the Roman Empire, pasta was a dietary mainstay.

The concept of combining pasta with seafood is deeply rooted in Italian cuisine, particularly in coastal regions where fresh seafood was abundant. As for the lemon garlic sauce, citrus fruits have been used in cooking for centuries, but it was during the Renaissance that lemon juice gained prominence in Italian recipes. Today, Lemon Garlic Shrimp Pasta stands as a modern manifestation of this rich culinary history.


1. Prepare the Pasta:

  • Fill a large pot with salted water and bring it to a rolling boil.
  • Add the linguine or spaghetti and cook according to package instructions until al dente.
  • Drain the pasta, reserving a cup of pasta water, and set aside.

2. Sauté the Shrimp:

  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the shrimp to the pan and cook for 2-3 minutes per side or until they turn pink and opaque.
  • If desired, deglaze the pan with white wine and let it simmer for a minute to enhance the flavor.

3. Create the Lemon Garlic Sauce:

  • Add the lemon zest and lemon juice to the pan with the shrimp.
  • Season with salt and freshly ground black pepper to taste.
  • Stir the sauce to combine all the flavors and let it simmer for another 2 minutes.

4. Combine Pasta and Shrimp:

  • Toss the cooked and drained pasta into the skillet with the shrimp and lemon garlic sauce.
  • If the pasta appears dry, add a bit of the reserved pasta water to achieve the desired consistency.
  • Gently stir to coat the pasta evenly with the sauce and cook for an additional 2 minutes.

5. Garnish and Serve:

  • Sprinkle freshly chopped parsley over the Lemon Garlic Shrimp Pasta for a burst of freshness.
  • Optionally, grate Parmesan cheese over each serving for an extra layer of flavor.

Conclusion: The Lemon Garlic Shrimp Pasta is a testament to the culinary traditions that have evolved over centuries. With its bold flavors and delightful textures, it’s a dish that captures the essence of Italian cuisine, bringing together the land and the sea in a tantalizing embrace. Whether enjoyed as a weeknight dinner or served at a special gathering, this pasta dish is sure to leave a lasting impression on your taste buds and your guests alike.


prep time
Approximately 30 minutes.
cooking time
About 15 minutes.
4 servings
total time
Around 30 minutes.


  • Large pot for boiling pasta

  • Large skillet or frying pan

  • Wooden spoon or spatula

  • Zester or microplane

  • Juicer

  • Pasta serving tongs or fork

  • Serving plates or bowls

  • Grater (for Parmesan cheese, if desired)


  • 12 oz (340g) linguine or spaghetti

  • 1 pound (450g) large shrimp, peeled and deveined

  • 4 cloves garlic, minced

  • 1/4 cup (60ml) olive oil

  • 1/4 cup (60ml) dry white wine (optional)

  • Zest of 1 lemon

  • Juice of 2 lemons

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup (60ml) fresh parsley, chopped

  • Grated Parmesan cheese, for garnish (optional)


Cook pasta until al dente.
Sauté garlic and shrimp.
Make lemon garlic sauce.
Combine pasta, shrimp, and sauce.
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