Lemon Garlic Shrimp Pasta

It takes twenty minutes or less to make this Mediterranean-style pasta recipe! Tossed in a tangy sauce with garlic, onions, lemon juice, and white wine.

If you’re a family of pasta lovers, this one will become a family-favorite. There’s no better combination than shrimp and pasta! This garlic shrimp pasta recipe is like fine dining in the comfort of your home. And you know what the best part is? You can make this in 20 minutes of less!

Type of Pasta

Yes, the kind of pasta you use matters! Long, round pastas like spaghetti or angle hair pasta work with our light Mediterranean sauce. Thinner pasta also offers a beautiful delicate presentation and allows the elements of this recipe to shine!

I don’t suggest using tube-shaped pasta (like rigatoni or penne) for this recipe; they’re better suited for thick pasta sauces like ragu.

And if you’re on a strict Mediterranean diet, use whole grain pasta.

What Is Red Argentine Shrimp?

Red Argentine Shrimp cook faster than other shrimp types. Common shrimps have blue or grey color and turn red when cooked. When Argentine shrimp are caught, they have a red hue which makes them different from other kinds of shrimps. They’re big, sweet and delicious. Many people think that the flavor reminds them of lobster.

Cooking Shrimp For Pasta

Shrimp cooks up quickly, so the best way is to cook it separately and then add it to your pasta dish.

For this shrimp pasta recipe, you can simply cook the shrimp in my pan with extra virgin olive oil. Depending on the shrimp’s size, this should take about 4 to 5 minutes in total.

So, how can you tell when shrimp is done? It’s really easy to know when shrimp is cooked. Raw shrimp is grey and flappy, but you can tell it’s ready when it turns a pearly pink color. Avoid over-cooking the shrimp, and remember that you’ll add them to your pasta for a few seconds to warm up before serving.

Mediterranean Style Shrimp Pasta

It takes twenty minutes or less to make this Mediterranean-style pasta recipe! Tossed in tangy sauce with garlic, onions,lemon juice, and white wine.
Servings 4 People
Calories 511.8 kcal


  • 3/4 lb spaghetti
  • 1 tbsp salt
  • 1 lb peeled and deveined shrimp
  • Black pepper
  • 1/2 chopped red onion
  • 5 minced garlic cloves
  • 1 tsp red pepper flakes
  • 1 cup dry white wine
  • 3 tbsp lemon juice
  • 1 cup freshly chopped parsley
  • 2-3 ripe cherry tomaotes
  • Parmesan cheese


  • Cook the pasta:  Start cooking your pasta in boiling water and follow package instructions. Remember to add salt and save starchy pasta water before draining.
  • Cook the shrimp:  You can do this while the pasta is cooking tosave time. My shrimp take about four minutes over medium-high heat.  You can cook shrimps in a bit of extra virginolive oil.
     Tip: If your shrimpis frozen, you should thaw it properly before cooking.
  • Make the sauce: Light sauce withwine, garlic, lemon juice, onions, tomatoes and parsley.
    Remove the cooked shrimp so you can us the same pan. Sauté the onions and garlic with kosher salt, oregano and red pepper flakes (I useAleppo-style pepper). Cook them over medium-low heat for up to 2 minutes andstir constantly. Add some wine and allow it to cook and then add the lemonjuice and lemon zest.
    Next, add parsley and tomatoes and toss them for 40 seconds.You can’t the tomatoes to have a good bite. 
  • Put it all together: Add the pasta, and add a bit of pasta water. Make sure your pasta is well-coated with this light, Mediterranean sauce. Add the cooked shrimp and toss until warmed through.
    Sprinkle Parmesan cheese, red pepper flakes, and parsley tofinish.
    I like to serve it with a big salad for a hearty meal.

Make ahead and Storage

To make this recipe ahead:  Cook your pasta and prepare the sauce one night in advance. Store them in the fridge in tight-lid containers. Cook the shrimp the next day right before serving. Warm the sauce and the pasta over medium-low heat. You can add a bit of pasta water if needed.  Add in the freshly-cooked shrimp and toss to combine.

Storage Options:  You can store leftovers in the fridge for two nights (assuming your shrimp is fresh or properly stored in the freezer before cooking). Warm them over medium-low heat, adding some liquid if needed. I like to keep my shrimp out and add it in to warm just before serving. This will help you avoid over-cooking the shrimp.

Pasta Cooking Tops

Pasta is a go-to weeknight dinner because it’s simple and is a true crowd-pleaser!  Who doesn’t love a heaping plate of hot noodles?  Best of all, cooking perfect pasta is easy. So, here are my favorite tips to get you there!

1. Never put oil in your water or on your pasta.

Adding oil to cooked pasta or pasta water to keep it from sticking will make your sauce slip off the noodles. You don’t want to end up with greasy pasta, yuck.

2. Fill your pot properly.

Use cold, fresh water for boiling pasta. Once the pasta begins to cook and expand, there should be enough water for the noodles to move freely. You also want more water to balance the heat once you add pasta, letting it come back to a boil quickly. The rule of thumb is at least three liters of water for every 250g of pasta.

3. Salt your water

Salting the water is your only opportunity to season your pasta. The water has to “taste like the sea,” in order to flavor the pasta. Three liters of water requires a minimum of 1 tbsp. salt.

4. Bring water to a boil before adding the pasta.

Starches absorb water quickly and you want the water temperature to be hot to begin cooking the noodles properly. If you add noodles too soon, they will be soggy and improperly cooked.

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