Bucatini with Garlic-Pepper Shrimp and Lemon Zest
Tender bucatini tossed with plump shrimp and a bright garlic-lemon sauce, finished with fresh herbs for a quick weeknight dinner. This italian-inspired pasta ready in about 30 minutes pairs bucatini, extra virgin olive oil, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz bucatini
- 3 tbsp extra virgin olive oil
- 12 oz, peeled and deveined shrimp
- 4 cloves, finely minced garlic
- 1/4 tsp red pepper flakes
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp, chopped fresh parsley
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz bucatini and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
- Step 4: Return shrimp to skillet, add 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss with drained bucatini and 1/4 cup reserved pasta water until sauce coats strands, about 1 minute.
- Step 5: Stir in 3 tbsp chopped parsley, then serve immediately with extra lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bucatini with Garlic-Pepper Shrimp and Lemon Zest take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bucatini with Garlic-Pepper Shrimp and Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bucatini from drying out.
Can I substitute ingredients in Bucatini with Garlic-Pepper Shrimp and Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bucatini with Garlic-Pepper Shrimp and Lemon Zest for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bucatini with Garlic-Pepper Shrimp and Lemon Zest?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
