Go Back
–+ servings
A plate of shrimp scampi with angel hair pasta, garnished with fresh parsley. The shrimp are pink and seasoned, nestled on lightly sauced pasta. The dish is served on a white plate.

Lemon and Garlic Shrimp over Pasta

Course: Dinner
Cuisine: American
Keyword: lemon and garlic shrimp, lemon shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 563kcal
This is a quick and delicious seafood recipe that can be on the table in under 30 minutes. It is perfect for a weeknight meal or dinner with company.
Print Recipe

Equipment

Ingredients

Shrimp with Lemon Sauce

  • 1 pound medium to large raw shrimp Peeled and devained
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup diced shallots
  • 2 garlic cloves, minced
  • 1 lemon
  • 1/2 cup chicken broth or dry white wine
  • 3 tbsp butter
  • 1 tsp Redmond Real Sea Salt You can use any kind of salt, I just prefer Redmonds for cooking.
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper (option)
  • 1/4 cup chopped fresh parsley

Pasta

  • 12 oz fettucini
  • 1 tsp salt
  • parmesan cheese

Instructions

  • Add water to saucepot and set over medium-high heat to bring to a boil.
  • While waiting for water to boil, prepare ingredients for the shrimp. Rinse the shrimp in a colander. Peel and devein if not already done.
  • Finely chop the shallots, mince the parsley, cut the lemon in half, measure out the broth and salt, pepper and red pepper if using. Cut butter into individual tbsp (4 total). The shrimp cooks fast so you want to have everything right at hand before you start this recipe.
  • Heat the olive oil and 1 tbsp of butter in the skillet over medium heat. Water should be boiling at this point so add the salt and the pasta. Be sure to give it an occasional stir as you cook it per package directions.
  • Add the shallots to the olive oil and butter and cook for a minute or so until the shallots are soft and translucent, add the garlic and cook for one minute more, stirring the whole time.
    Chopped garlic being added into a hot pan with oil, using a metal spatula. The pan is on a stove, and the oil is sizzling.
  • Next add the shrimp into the skillet in a single layer. Let cook for 3 minutes then turn each shrimp and cook for 3 more minutes. Shrimp is cooked through when there are no longer any translucent areas.
    Remove the shrimp from the skillet with a slotted spoon and cover with foil.
    Shrimp cooking in a skillet with chopped garlic, turning pink as they heat. The shrimp are arranged in an even layer on the pan surface, surrounded by sizzling bits of garlic.
  • Add the broth, the juice of the lemon, the parsley, and the spices to the skillet. Once the mixture returns to a simmering boil, add the butter one pat at a time until each melts. Let cook down for just a few minutes. Then add the shrimp back to the skillet. Stir to coat with sauce then take off of heat.
    A pot of soup is simmering on the stove, containing chunks of vegetables and bits of herbs. Fresh parsley is sprinkled on top, adding a touch of green to the dish. Bubbles are visible on the surface.
  • Drain the pasta and serve the shrimp and sauce over the pasta, add more parsley and parmesan cheese for garnish (if desired)
    A skillet with cooked shrimp in a creamy, herb-speckled sauce on a stove. The shrimp are pink and nestled in a mix of green herbs and a thick, pale-colored sauce.

Notes

Shrimp cooks fast and it gets tough if it is over cooked so it's important to get your timing right and take it off the stove and serve when done.

Nutrition

Calories: 563kcal | Carbohydrates: 68g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 2026mg | Potassium: 461mg | Fiber: 4g | Sugar: 4g | Vitamin A: 931IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 3mg