Pan-Seared Shrimp Tagliatelle with Lemon Garlic Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender tagliatelle pasta tossed with pan-seared shrimp in a bright, zesty lemon garlic sauce, perfect for a quick seafood dinner. This Italian-inspired noodle recipe, ready in about 25 minutes, pairs tagliatelle pasta, large shrimp, peeled and deveined, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

10 oz tagliatelle pasta
12 oz large shrimp, peeled and deveined
3 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1 tsp lemon zest
3 tbsp fresh lemon juice
1/4 tsp red pepper flakes
2 tbsp fresh parsley, chopped
to taste salt
to taste black pepper
1/4 cup grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 10 oz tagliatelle pasta and cook for 7-8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and shimmering. Add 12 oz large shrimp seasoned with salt and black pepper. Sear for 2 minutes per side until pink and opaque, then remove and set aside.
Step 3: In the same skillet, add 4 minced garlic cloves, 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Step 4: Pour in 3 tbsp fresh lemon juice and add 1/2 cup reserved pasta water. Bring the sauce to a simmer and cook for 2 minutes until slightly reduced.
Step 5: Return shrimp to the skillet along with drained pasta and 2 tbsp chopped fresh parsley. Toss gently to coat, adding more pasta water if needed to loosen the sauce.
Step 6: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese on top, tossing once more to combine. Serve immediately garnished with remaining parsley.