Lemon Shrimp Pasta
If you’re looking for a quick and flavorful pasta dish that’s bursting with bright lemony goodness, this Lemon Shrimp Penne Pasta Recipe is the perfect weeknight meal. With juicy seared shrimp, tender broccoli, sun-dried tomatoes, and a buttery Parmesan cheese sauce, every bite is packed with flavor. The best part? It comes together in under 30 minutes!
Why You’ll Love This Lemon Shrimp Pasta Recipe
- Quick & Easy Shrimp Pasta – Ready in 30 minutes or less, perfect for busy weeknights.
- One-Pan Shrimp Pasta Dish – Sear the shrimp, deglaze, and toss everything together for minimal cleanup.
- Flavor-Packed Lemon Garlic Shrimp Pasta – The combination of lemon, garlic, butter, and Parmesan creates a mouthwatering sauce.
- Healthy & Balanced Meal – With protein-rich shrimp, fiber-packed broccoli, and wholesome penne pasta.
Ingredients for the Best Lemon Shrimp Pasta
For the Pasta:
- 12 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 1 cup broccoli florets
- ½ cup sun-dried tomatoes, chopped
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- ¼ cup pasta water (reserved)
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Lemon wedges
How to Make Lemon Shrimp Pasta
1. Cook the Pasta & Broccoli
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to blanch them. Drain the pasta and broccoli, reserving ¼ cup of pasta water, and set aside.
2. Sear the Shrimp
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then sear for about 1-2 minutes per side until they turn pink and slightly crispy. Remove from the skillet and set aside.
3. Deglaze the Pan & Build the Lemon Garlic Butter Sauce
In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant.
Deglaze the pan with the lemon juice and pasta water, scraping up any browned bits for extra flavor. Add the sun-dried tomatoes, stirring to combine.
4. Combine Everything
Add the cooked pasta and broccoli back into the skillet, tossing to coat in the lemon garlic butter sauce. Stir in the remaining tablespoon of butter, lemon zest, and Parmesan cheese. Mix until everything is well incorporated.
5. Add the Shrimp & Serve
Return the seared shrimp to the skillet, gently tossing to warm them through. Adjust seasoning with salt and pepper as needed.
Serve immediately, garnished with fresh parsley, extra Parmesan, and lemon wedges for an extra citrusy kick.
Pro Tips for the Best Lemon Garlic Shrimp Pasta
- Sear the Shrimp First – Cooking the shrimp first ensures they get a nice golden crust, adding depth to the dish.
- Don’t Overcook the Shrimp – Shrimp cook quickly, and overcooked shrimp become rubbery, so watch them closely.
- Reserve Pasta Water – The starch from the pasta water helps create a silky, cohesive sauce.
- Use Fresh Lemon Juice – Bottled lemon juice lacks the fresh, bright flavor that makes this lemon garlic pasta pop.
What to Serve with this Pasta
- A crisp green salad with balsamic vinaigrette.
- Garlic bread or crusty baguette to soak up the delicious sauce.
- A glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Storage & Reheating
Storage: Store leftover lemon shrimp pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or extra butter to revive the sauce.
Final Thoughts on This Easy Lemon Shrimp Pasta Recipe
This Lemon Shrimp Penne Pasta is a simple yet elegant dish that’s perfect for busy weeknights or even a cozy date night at home. The fresh lemon juice brightens the rich, buttery sauce, while the sun-dried tomatoes and Parmesan add layers of umami goodness.
Try this quick and easy shrimp pasta recipe and let me know how you liked it in the comments below! Don’t forget to share and tag me on social media if you make it. Enjoy your homemade lemon garlic shrimp pasta!
Lemon Shrimp Pasta
Ingredients
For the Pasta
- 12 oz penne pasta
- 1 lb shrimp peeled and deveined
- 1 cup broccoli florets
- ½ cup sun-dried tomatoes chopped
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional, for heat
- Salt and black pepper to taste
- ¼ cup pasta water reserved
- 2 tbsp olive oil
For the Garnish
- Fresh parsley chopped
- Extra Parmesan cheese
- Lemon wedges
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to blanch them. Drain the pasta and broccoli, reserving ¼ cup of pasta water, and set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then sear for about 1-2 minutes per side until they turn pink and slightly crispy. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant.
- Deglaze the pan with the lemon juice, scraping up any browned bits for extra flavor. Add the sun-dried tomatoes and the reserved pasta water, stirring to combine.
- Add the cooked pasta and broccoli back into the skillet, tossing to coat in the lemon garlic butter sauce. Stir in the remaining tablespoon of butter, lemon zest, and Parmesan cheese. Mix until everything is well incorporated.
- Return the seared shrimp to the skillet, gently tossing to warm them through. Adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with fresh parsley, extra Parmesan, and lemon wedges for an extra citrusy kick.
