Sautéed Shrimp Pasta with Lemon and Parsley
Plump shrimp and bright lemon juice tossed with al dente pasta and fresh parsley for a light, restaurant-quality dinner in 25 minutes. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 lb, peeled and deveined shrimp
- 1/4 cup lemon juice
- 1/4 cup, chopped fresh parsley
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant — do not let garlic brown.
- Step 3: Add 1 lb shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
- Step 4: Return skillet to medium heat, add 1/4 cup lemon juice and reserved 1/2 cup pasta water, and simmer for 1 minute until slightly reduced.
- Step 5: Add drained spaghetti to skillet, toss to coat, then add cooked shrimp and 1/4 cup chopped parsley. Toss for 1 minute until sauce coats pasta.
- Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1/2 cup grated Parmesan cheese until melted and glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp Pasta with Lemon and Parsley take to make?
Total time is about 25 minutes (12 min prep + 13 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 Sautéed Shrimp Pasta with Lemon and Parsley?
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 spaghetti from drying out.
Can I substitute ingredients in Sautéed Shrimp Pasta with Lemon and Parsley?
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 Sautéed Shrimp Pasta with Lemon and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Shrimp Pasta with Lemon and Parsley?
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
- ★★★★★
This became my go-to weeknight meal. The shrimp stayed juicy and the lemon-parsley sauce was bright and fresh.
- ★★★★★
Made for date night and impressed my partner. Pasta was perfectly cooked and the flavors balanced beautifully.
- ★★★★★
Loved it! So simple and packed with flavor—my kids even asked for seconds.
