Easy Garlic Lemon Shrimp Pasta

Jump to RecipePrint Recipe

Looking for a delicious weeknight dinner that delivers rich flavor in about 45 minutes?  Easy Garlic Lemon Shrimp Pasta is full of succulent shrimp in a creamy and tangy garlic and Meyer lemon sauce.

This quick and easy dinner recipe highlights spring vegetables like sauteed leeks and crisp asparagus combined with fresh citrus.  Toss everything with al dente pasta and sprinkle with crisp parmesan panko bread crumbs toasted in olive oil.

Quick and Easy Recipe

This Easy Garlic Lemon Shrimp Pasta recipe uses pantry ingredients along with fresh vegetables for an easy weeknight dinner that has maximum flavor.  Bucatini pasta noodles, frozen shrimp, panko bread crumbs, and olive oil are combined with leeks, asparagus, fresh dill, Meyer lemon juice, and garlic to create a perfect combination of convenience foods with fresh vegetables.

Shrimp FAQ

There are many advantages to using frozen shrimp in this pasta recipe.

1. Having a bag of shrimp in the freezer is a great way to have a special ingredient whenever you want a quick and easy meal.
2. It doesn't take long to defrost the shrimp.
3. You can buy the shrimp already peeled and deveined - a huge plus when you are making a quick and easy meal.

Shrimp Sizes

The size of the shrimp you choose depends on personal preference and the recipe you are making. For example, if you are grilling or sautéing shrimp, you may want to choose larger shrimp such as jumbo or extra-large sizes. If you are making a shrimp cocktail, smaller sizes such as small or tiny shrimp may be more suitable.

Here are some common shrimp sizes and their approximate count per pound:

1. Colossal/U6: Less than 6 shrimp per pound
2. Jumbo/U10: 6 to 10 shrimp per pound
3. Extra-Large/U15: 11 to 15 shrimp per pound
4. Large/26-30 count: 26 to 30 shrimp per pound
5. Medium/31-35 count: 31 to 35 shrimp per pound
6. Small/51-60 count: 51 to 60 shrimp per pound
7. Tiny/61-70 count: 61 to 70 shrimp per pound

This recipe uses 51-60 shrimp.  While they are smaller shrimp, there is more to include with the pasta.  Each serving of pasta includes approximately 15 shrimp.

Meyer Lemons

Meyer lemons are a type of citrus fruit that is believed to be a hybrid between a lemon and a mandarin or orange. They are smaller and rounder than regular lemons and have a thin, smooth, fragrant yellow-orange skin that is often used in cooking and baking. Meyer lemons have a sweeter, less acidic flavor than regular lemons, with a hint of floral notes and a slightly spicy taste.

Meyer lemons are available in the winter months, typically from December to March. They are often used in recipes for salads, marinades, dressings, sauces, and desserts, and can be used in place of regular lemons in most recipes.

One thing to note about Meyer lemons is that they have a shorter shelf life than regular lemons, so they should be used within a few days of purchase or stored in the refrigerator to extend their freshness.

Ingredients for Easy Garlic Lemon Shrimp Pasta

• 1 pound of frozen 51-60 count peeled and deveined raw shrimp
• extra virgin olive oil
• panko bread crumbs
• grated parmesan cheese
• garlic cloves
• leeks
• asparagus
• bucatini
• Meyer lemons
• heavy cream
• fresh dill
• kosher salt
• ground black pepper

How to prepare easy shrimp pasta recipe

• Defrost 1 pound of frozen 51-60 count shrimp. Lay the individual shrimp on a layer of paper towels to absorb excess water.
• Start a pot of water for the pasta.

Prepare parmesan panko crumbs

• Add 1 tablespoon of olive oil to a large skillet over medium heat. When the oil is hot, add 1 cup of panko bread crumbs, ¼ teaspoon kosher salt, and a pinch of ground black pepper to the pan.  Continually stir as the bread crumbs begin to toast.
• When the bread crumbs are golden brown, add the parmesan cheese a little at a time, sprinkling it over the pan. If you add the parmesan cheese all at once, it will melt in a lump. This will take about 1-2 minutes. Remove from pan when all the cheese has been added.

Prep Vegetables

• Cut off and discard the bottom green ends of the leeks. You will only be using the white tops. Cut the tops into ¼-inch slices and separate into rings. Rinse the rings in cold water to remove any dirt and grit. If there is a lot of dirt, rinse a second time.
• Remove the woody bottoms of the asparagus stalks. Cut each stalk into 1 ½ - inch pieces.

• Rough chop 7 cloves of garlic - you should have 3 tablespoons.
• Remove the zest from 2 Meyer lemons. Squeeze the lemons to remove the juice. You will need ⅓ cup of juice.

Prepare the pasta

• Add the pasta to a large pot of salted water.  Make sure to keep the pasta moving in the boiling water so that the noodles do not stick together.  Follow the cooking time instructions from the box.  As the pasta cooks, continue with the rest of the recipe.

Saute the shrimp

• Blot the top of the shrimp to remove any excess water.
• Add 2 tablespoons of olive oil to a skillet over medium-high heat. Once the oil is hot, add ½ of the garlic and the shrimp in a single layer to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.

• Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Be careful to not overcook. The shrimp will be rubbery. Once cooked, remove the shrimp from the skillet and set aside.

Saute the vegetables

• Turn the flame down to medium. Add 3 tablespoons of olive oil and the sliced leeks to the pan. Saute until the leeks have begun to soften, about 5 minutes.
• Add the asparagus, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and the remainder of the garlic to the leeks. If the skillet is getting dry and the vegetables are sticking, add another tablespoon of olive oil.

• Make sure to drain the pasta when it is al dente. It will take about 8-10 minutes to cook bucatini. Reserve 1 cup of pasta water.
• After 5-6 minutes, the asparagus should be crisp tender. Add the hot pasta to the pan and combine it with the vegetables.

Combine

• Pour the fresh lemon juice into the pan and toss the pasta and vegetables in it to combine.
• Add the heavy cream to the pan and stir to create a sauce with the lemon juice. If there isn't enough sauce for the pasta and vegetables, add the reserved pasta water, ¼ cup at a time until everything is coated.

• Sprinkle in fronds of the fresh dill as well as the lemon zest. Check the seasoning - add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper if needed. Give the pasta a good toss to incorporate the seasoning.
• Garnish the pasta with the parmesan panko crumbs.

Substitutions & Tips

1. You can use fresh shrimp if you prefer.
2. Any pasta shape will work.
3. If you can't find Meyer lemons, substitute them with regular lemons available in the grocery store.  The flavor of the pasta sauce will be tangier.
4. Add a sprinkle of red chili flakes if you like a little heat.

Weeknight Dinner Recipe

In the rush to get dinner on the table during busy weeknights, you do not have to sacrifice delicious flavor for time.  This Easy Garlic Lemon Shrimp Pasta is a delicious recipe that comes together quickly with the help of a few pantry items.

This creamy and tangy pasta dish is a perfect weeknight meal full of bright flavors that the whole family will enjoy.  Don't forget the parmesan panko bread crumbs for a cheesy crunchy garnish!

Another quick and easy pasta recipe - https://tenpoundcakecompany.com/penne-with-roasted-cauliflower/

Recipe