Pasta with Sautéed Shrimp and Lemon-Garlic Broth
Elegant yet simple pasta featuring plump shrimp in a light, aromatic broth with a hint of citrus. This italian-inspired seafood ready in about 30 minutes pairs pasta, shrimp, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 linguine pasta
- 1/2 lb, peeled and deveined shrimp
- 3 cloves, minced garlic
- 1 medium, juiced lemon
- 2 tbsp olive oil
- 1/2 cup white wine
- 2 tbsp chopped chives
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook 8 oz linguine for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 lb peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly. Pour in 1/2 cup white wine and simmer for 2 minutes until reduced by half.
- Step 4: Return shrimp to the skillet. Add 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss in drained linguine and 2 tbsp reserved pasta water, cooking for 1-2 minutes until sauce coats the pasta. Stir in 2 tbsp chopped chives and serve immediately.
Frequently asked questions
How long does Pasta with Sautéed Shrimp and Lemon-Garlic Broth 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 Pasta with Sautéed Shrimp and Lemon-Garlic Broth?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pasta with Sautéed Shrimp and Lemon-Garlic Broth?
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 Pasta with Sautéed Shrimp and Lemon-Garlic Broth 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 Pasta with Sautéed Shrimp and Lemon-Garlic Broth?
Italian seafood 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
- ★★★★★
This recipe saved my Tuesday dinner! The lemon-garlic broth was bright and perfect with the shrimp.
- ★★★★☆
Garlic was overpowering, but the shrimp cooked beautifully.
- ★★★★☆
Cooked for date night; pasta took longer than expected but still delicious.
