This shrimp pasta is one of the most memorable seafood dishes I’ve made. Bright lemon, plenty of garlic, and a simple shrimp stock made from white wine and the shells give the sauce depth. Pasta water helps the sauce become silky, and lots of freshly grated Parmigiano Reggiano finishes the dish with a savory, salty note.
Shrimp pasta was a family favorite growing up; it’s the recipe that made me fall in love with shrimp. This version keeps the spirit of that classic while adding a few tweaks to boost flavor and texture.
We use whole shrimp when possible and save the shells to make a quick stock with white wine. The sauce combines lemon, garlic, butter, herbs, and that shrimp stock, then is tossed with ribbon pasta and Parmigiano Reggiano until glossy and cohesive. The result is restaurant-quality and easy to recreate at home.
Ingredients
See the recipe card below for the full ingredient list and exact measurements.
Shrimp – Shell-on jumbo shrimp are ideal because the shells make the stock. Frozen shrimp that haven’t been peeled work well; use fresh if you have access to it.
Lemon – Freshly squeezed lemon juice brightens the sauce and balances the butter.
White wine – Use a dry white like Pinot Grigio or Sauvignon Blanc. The wine forms the base of the sauce and the shell stock.
Garlic – Thinly sliced garlic is key for aromatic flavor.
Butter and olive oil – A mix of both adds richness and a nice mouthfeel to the sauce.
Fresh parsley – Adds freshness at the end.
Seasonings – Red pepper flakes and black pepper provide a subtle kick. Salt and a touch of sugar are used for the brine.
Pasta and cheese – Ribbon pastas like tagliatelle, linguine, or pappardelle work beautifully. Parmigiano Reggiano is grated into the pasta to create a savory, creamy finish.
How to Make it
- Remove the shells: Peel the shrimp, reserving the shells and tails to make the stock.
- Devein the shrimp: Slice down the back and remove the vein if present.
- Brine (optional but recommended): Toss the shrimp in a bowl of ice water with 1 tablespoon salt and 2 tablespoons sugar. Chill while you prepare the sauce. If you skip this step, add 1/4–1/2 teaspoon salt to the sauce.
- Make the shrimp stock: Sauté the reserved shells in a tablespoon of oil for 1–2 minutes. Remove from heat, add the white wine slowly while stirring, return to the heat, cover, and simmer 4–5 minutes. Strain and reserve the liquid.
- Sauté the garlic: Wipe the pan clean of any grit, then heat with a tablespoon of olive oil. Add sliced garlic and cook 1–2 minutes, adding red pepper flakes for the last 30 seconds.
- Finish the sauce: Add the reserved shrimp stock, lemon juice, a pinch of salt, and 1/4 teaspoon black pepper. Add cold butter, one tablespoon at a time, whisking or stirring until it melts into a smooth sauce.
- Cook the shrimp in the sauce: Transfer shrimp from the brine to the simmering sauce using tongs. Cover and cook 4–5 minutes for jumbo shrimp or 2–3 minutes for smaller shrimp, until opaque.
- Add parsley: Stir in chopped fresh parsley right after the shrimp finish cooking.
- Toss with pasta: Cook pasta in well-salted water to just shy of al dente, reserving about 2 cups of pasta water. With the pan on very low heat, combine pasta with the shrimp and sauce. Add 1/2 cup grated Parmigiano Reggiano and a splash of pasta water, toss, then add the remaining cheese and more pasta water as needed until the sauce is creamy and coats the pasta. Serve immediately with extra parsley and Parmigiano.
Tips for Success
Keep shrimp cold while prepping – after peeling, keep shrimp in ice water or refrigerated until cooking to preserve texture.
Choose quality shrimp – Gulf or Key West shrimp are good options when available; frozen shell-on shrimp are commonly sold and work well.
Don’t overcook – shrimp are done when they turn opaque and pink. Jumbo shrimp generally need 4–5 minutes in this poaching-style method; smaller shrimp take 2–3 minutes.
Use drinking-quality white wine – because white wine makes up much of the sauce, use a dry white you’d enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. Avoid non-alcoholic “cooking” wine or sweet wines.
Lemon Garlic Shrimp Pasta
Print Pin
Ingredients
- 18-20 shell-on jumbo shrimp
For the sauce
- 1 1/4 cup dry white wine, I used Pinot Grigio
- 2 Tablespoon olive oil, divided
- 8-10 garlic cloves, thinly sliced
- 4 Tablespoons cold salted butter
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 4 Tablespoons fresh parsley finely chopped
- 1 1/2 cups freshly grated Parmigiano Reggiano, plus more for serving
- salt to taste
For the brine
- 1 Tablespoon salt
- 2 Tablespoon sugar
The pasta
- 1 lb dry pasta I like tagliatelle, pappardelle, linguine, or angel hair
- 1 1/2 cups pasta water, see notes
Instructions
-
Remove the shrimp shells and tails: Remove the shrimp shells and tails from the shrimp and reserve them for the stock in a seperate bowl.
-
Devein the shrimp. Use a pairing knife to slice down the back of the shrimp, and use your knife to remove the vein down the back or wipe with a paper towel.
-
Brine the shrimp. While you’re slicing and cleaning the shrimp, add them to a bowl of ice-cold water mixed with one tablespoon of salt and two tablespoons of sugar. Once finished, place the bowl of shrimp and brine in the fridge to chill.
-
Make the shrimp stock. First, heat the shrimp shells in a large saucepan with 1 Tablespoon of olive oil and saute for about 1-2 minutes. Then, remove the pan from the heat, slowly add the wine, and stir, then add it back to the heat and cover. Let the shells and wine simmer gently for about 4-5 minutes. Set a fine mesh sieve over a large bowl, strain the shells, and reserve the wine.
-
Sauté the garlic. In the same pan you cooked the stock, carefully wipe out any grit from the shells on the bottom. Then heat the pan on low with 1 tablespoon of olive oil. Add the sliced garlic and cook for about 1 to 2 minutes, then add the red pepper flakes for the last 30 seconds.
-
Make the sauce. Next, add the shrimp stock, lemon juice, black pepper, and a healthy pinch of salt. Slowly add the butter one tablespoon at a time, stirring constantly as it melts.
-
Cook the shrimp in the sauce. Using tongs, remove the shrimp from the brine (no need to pat them dry) just shake off any excess water and transfer them to the sauce. Cover and let them cook for 4-5 minutes if they’re jumbo shrimp or 2-3 minutes for smaller shrimp. Then, add the fresh parsley at the end. Note: you’ll know the shrimp is cooked once it turns an opaque color.
-
Serve with pasta. While the shrimp cooks, cook the pasta in a pot of well-salted water, just shy of “al dente,” according to the package. Reserve 2 cups of pasta water before draining the pasta. Add the pasta to the pan with the shrimp and the sauce, and toss together. Sprinkle in 1/2 cup of Parmigiano Reggiano and a splash of pasta water, and toss together. Then repeat with the remaining 1/2 cup of Parmigiano Reggiano and additional pasta water as needed until the pasta and shrimp come together in a creamy, luscious sauce. Serve immediately with more fresh parsley if desired and Parmigiano Reggiano!