Lemon-Pepper Shrimp Pasta with Garlic

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Bright lemon and cracked black pepper elevate plump shrimp over al dente linguine in a simple, fragrant sauce. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs linguine, peeled and deveined large shrimp, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 calories and feeds 4, 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 linguine
• 12 oz, peeled and deveined large shrimp
• 3 tbsp extra-virgin olive oil
• 4 cloves, minced garlic
• 2 tbsp fresh lemon juice
• 1 tsp cracked black pepper
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: Add 4 minced garlic cloves to the skillet and sauté for 45 seconds until fragrant but not browned. Stir in 2 tbsp lemon juice and 1 tsp cracked black pepper, then add the drained linguine and 2 tbsp reserved pasta water.
4. Step 4: Toss vigorously for 1 minute until the sauce coats the pasta, then return shrimp to the skillet. Add 1/2 tsp salt and 2 tbsp chopped parsley, tossing until heated through and the sauce thickens slightly.