If you’re craving a dish that bursts with vibrant flavors and comes together effortlessly, then you are going to love this Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe. Imagine perfectly al dente spaghetti tossed with succulent shrimp, juicy tomatoes, and a bright medley of garlic, lemon, and fresh parsley—each bite is a celebration of freshness and comfort. It’s the kind of recipe that feels like a warm hug on a plate, great for weeknight dinners or impressing friends without any fuss. Trust me, once you try this Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe, it will quickly become a favorite in your culinary repertoire.
Ingredients You’ll Need
The magic of this Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe lies in its simplicity. Each ingredient plays a starring role—whether it’s adding richness, a pop of acidity, or just the perfect herbal touch. You don’t need a pantry stocked with exotic items; just fresh, quality ingredients that naturally complement one another to create a dazzling dish.
- 3/4 pound spaghetti: The perfect pasta base to catch all the juicy sauce and tender shrimp.
- Kosher salt: Essential for seasoning both the pasta water and the dish itself to bring out the flavors.
- Extra virgin olive oil: Adds a silky richness and helps sauté the shrimp and aromatics beautifully.
- 1 pound large shrimp, peeled and deveined: Tender, flavorful seafood that cooks quickly and shines in this dish.
- 1/2 red onion, chopped: Offers a subtle sweetness and crunch when sautéed.
- 5 garlic cloves, minced: The star aromatics bring that irresistible savory punch.
- 1 teaspoon dried oregano: Brings an earthy depth that harmonizes with lemon and garlic.
- 1/2 teaspoon red pepper flakes: Adds just the right amount of warmth; Aleppo pepper works beautifully too.
- 1 cup dry white wine (Pinot Grigio recommended): Infuses the sauce with bright acidity and complexity.
- 1 lemon, zested and juiced: Delivers a fresh citrus zing that lifts every flavor in the dish.
- Large handful chopped fresh parsley (about 1 packed cup): Brings a vibrant, grassy note that brightens the palate.
- 2 to 3 vine-ripe tomatoes, chopped: Add juicy sweetness and color, balancing the savory elements.
- Black pepper: Freshly cracked for seasoning and final flavor pops.
- Freshly grated parmesan cheese: Garnishes the pasta with a salty, creamy finish that rounds out the dish perfectly.
How to Make Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a rolling boil, then salt it generously like the sea. The salt seasons the pasta from within, enhancing every bite. Add the spaghetti and cook it until just al dente—tender with a tiny bite left. About 9 minutes usually does the trick. Always reserve a bit of that starchy pasta water before draining, because it’s liquid gold when it comes to marrying the sauce and pasta later on.
Step 2: Cook the Shrimp
While the pasta cooks, heat up a tablespoon of extra virgin olive oil in a large skillet over medium-high heat until it shimmers. Then introduce the star of the show: the shrimp. Cook them until they turn a beautiful pink and opaque, about 2 to 3 minutes per side. Shrimp cook fast, so don’t walk away! Once done, transfer them to a plate and set aside—don’t worry, they’ll be back soon.
Step 3: Sauté the Aromatics
In the same pan, add a splash more olive oil if it looks dry, then reduce the heat to medium-low. Toss in the chopped red onion, minced garlic, dried oregano, and red pepper flakes. Stirring constantly, sauté for about 2 minutes until everything smells heavenly and the onions start to soften. Pour in the white wine, scraping up all those delightful browned bits from the bottom—that’s flavor you want to keep. Let the wine cook down for about a minute, then stir in the fresh lemon zest and juice to brighten it all up.
Step 4: Combine Ingredients
Next, stir in the chopped parsley and juicy tomatoes, seasoning the mixture with a pinch of salt and black pepper. Let this mingle for about 30 to 40 seconds so the flavors can meld. Now, add the drained pasta right into the pan. Toss everything together like old friends meeting again, adding some reserved pasta water bit by bit if you want that irresistibly glossy and silky sauce that clings to every strand.
Step 5: Finish and Serve
Finally, return the cooked shrimp to the pan and toss gently to warm them through, just about 30 seconds—no more, or they get tough and sad. Remove the pan from heat, sprinkle generously with freshly grated parmesan cheese and a pinch more red pepper flakes if you like a little extra heat. Serve immediately and watch everyone fall in love with your Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe.
How to Serve Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe
Garnishes
A fresh scattering of chopped parsley on top adds a burst of color and herbal freshness that makes the dish pop visually and in flavor. Don’t skimp on the parmesan cheese—it melts ever so slightly into the warm pasta for that irresistible creamy touch. A twist of lemon wedge on the side invites guests to add an extra citrus kiss if they want.
Side Dishes
This vibrant pasta shines on its own, but it pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or some roasted vegetables like asparagus or broccoli to add a satisfying crunch and earthiness. Crusty garlic bread is always a crowd-pleaser, perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
For a dinner party, serve the pasta family-style in a large shallow bowl and sprinkle extra parsley and grated parmesan on the table for guests to customize. Or plate individual servings topped with a few whole shrimp and a sprig of parsley for an elegant touch. Even layering the pasta with thin slices of lemon on top can give the dish a fresh, inviting look that sets the mood for a delightful meal.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe can be stored in an airtight container in the refrigerator for up to two days. Keep the shrimp mixed in so the flavors continue to meld, but be aware that the pasta might soak up more sauce and become a bit softer overnight.
Freezing
Due to the delicate texture of shrimp and the fresh lemon in this dish, freezing is not ideal and can alter the taste and texture significantly. For best results, enjoy the pasta fresh or refrigerated within a couple of days.
Reheating
Reheat your leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out. Microwave reheating works too, but be mindful to stir halfway through and avoid overcooking the shrimp, which can become rubbery.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti works wonderfully here, feel free to swap it for linguine, fettuccine, or even a short pasta like penne or rigatoni. Just adjust the cooking time accordingly to keep the pasta al dente.
Is it okay to use frozen shrimp?
Yes, frozen shrimp work just fine, but be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture—this helps them sear beautifully and avoids steaming.
Can I make this recipe vegetarian?
For a vegetarian twist, substitute shrimp with sautéed mushrooms or roasted chickpeas to maintain texture and flavor while keeping it meat-free. Just be sure to still use the bright lemon, garlic, and tomatoes to carry the dish.
What if I don’t have white wine on hand?
If you prefer to skip alcohol, substitute the white wine with low-sodium chicken broth or vegetable broth combined with a splash of white wine vinegar or lemon juice to maintain acidity and depth.
How spicy is this dish?
The red pepper flakes or Aleppo pepper add a gentle heat that warms the dish without overwhelming it. You can always adjust the amount to your preference—or omit it if you prefer no spice at all.
Final Thoughts
This Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe is a shining example of how a handful of simple ingredients can come together to create something truly spectacular. It’s bright, comforting, and full of fresh flavors that make every bite a joy. I encourage you to try it soon—you might just find it becoming one of your go-to dishes for any occasion that calls for a little delicious love served on a plate.
Print
Garlic Lemon Shrimp Pasta with Tomatoes and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant shrimp pasta dish combines perfectly cooked spaghetti with succulent shrimp, fresh tomatoes, garlic, and a zesty lemon and white wine sauce. Enhanced with red pepper flakes and a sprinkle of Parmesan, it offers a delightful balance of flavors that’s quick and easy to prepare, making it an ideal weeknight meal.
Ingredients
Pasta
- 3/4 pound spaghetti
- Kosher salt, for pasta water
- Reserved pasta cooking water, 1/2 cup
Shrimp & Sauce
- 2 tablespoons extra virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined (thawed if frozen)
- 1/2 red onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- 1 cup dry white wine (such as Pinot Grigio)
- 1 lemon, zested and juiced
- Large handful chopped fresh parsley (about 1 packed cup)
- 2 to 3 vine-ripe tomatoes, chopped
- Black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Cook the shrimp: In a large pan, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté the aromatics: Add additional olive oil to the pan if needed. Reduce heat to medium-low. Add chopped red onion, minced garlic, dried oregano, and red pepper flakes or Aleppo pepper. Cook for 2 minutes, stirring constantly until fragrant and softened. Pour in white wine and scrape the pan to loosen any browned bits. Let the wine reduce for 1 minute, then stir in lemon zest and juice.
- Combine ingredients: Add chopped parsley, diced tomatoes, and a pinch of salt and black pepper. Toss gently for 30-40 seconds to combine flavors. Add the drained pasta to the pan and toss to coat in the sauce. If the sauce needs loosening, add some reserved pasta cooking water to create a glossy texture.
- Finish and serve: Return cooked shrimp to the pan and warm through for about 30 seconds. Remove from heat. Sprinkle freshly grated Parmesan cheese and extra red pepper flakes or Aleppo pepper on top. Serve immediately for best flavor and texture.
Notes
- Use fresh shrimp for the best texture and flavor, but frozen shrimp thawed completely also work well.
- Adjust the amount of red pepper flakes according to your spice preference.
- Reserve pasta water is key to making a smooth, glossy sauce that clings to the pasta.
- Pinot Grigio or other dry white wines complement seafood dishes well, but any dry white wine will work.
- For a dairy-free version, omit the Parmesan cheese garnish.
