Lemon Garlic Shrimp Pasta

Name: Lemon Garlic Shrimp Pasta
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 3 lb large shrimp; 2 lb whole-wheat linguine; 10 cloves garlic cloves; 3 whole lemon; 0.33 cup extra-virgin olive oil; 4 tbsp unsalted butter; 0.25 cup capers; 0.75 cup fresh parsley; 0.5 tsp red pepper flakes; 2 tsp kosher salt

Fast skillet pasta with parsley, capers, and peeled shrimp

Prep: 15 min
Cook: 18 min
Serves 8
Difficulty: medium

Large shrimp sauté with garlic and red pepper flakes, then tossed with whole-wheat linguine, lemon, capers, and parsley. Built for two large skillets on the station range.

Why crews like it: Feels indulgent but stays lean. Comes together fast when the crew is hungry and the clock is short.

493Cal

38gProtein

3gCarbs

35gFat

Ingredients

3 lb large shrimp
2 lb whole-wheat linguine
10 cloves garlic cloves
3 whole lemon
0.33 cup extra-virgin olive oil
4 tbsp unsalted butter
0.25 cup capers
0.75 cup fresh parsley
0.5 tsp red pepper flakes
2 tsp kosher salt

Instructions

Boil pasta in salted water: Bring a large pot of water to a rolling boil with 2 tbsp salt. Cook linguine 9–11 minutes until al dente with a slight firm bite at the center.
Sear shrimp quickly: Heat olive oil in two large skillets over medium-high. Sear shrimp 1–2 minutes per side until pink and curled, not rubbery. Work in batches.
Build lemon garlic sauce: Reduce heat to medium. Add butter and garlic to skillets; cook 45 seconds until fragrant. Add lemon zest, juice, capers, and pepper flakes.
Toss pasta with shrimp: Add drained pasta with 1 cup pasta water. Toss 2–3 minutes until sauce emulsifies and coats noodles with a silky gloss, not a pool of oil.
Finish with parsley and serve: Fold in parsley off heat. Shrimp should be opaque throughout; pasta should slide on the plate without clumping.

Tonight's spread

Simple mixed green salad with balsamic vinaigrette.
Garlic bread made from split baguette under the broiler.

Hall tips

Pat shrimp bone-dry before searing—wet shrimp steam instead of caramelize.
Reserve extra pasta water; whole-wheat pasta absorbs more liquid than white.
Serve immediately—this dish doesn't hold up well if it sits around waiting to be served.

Meal prep

Peel and devein shrimp ahead; keep on ice. Pre-measure pasta water salt and lemon juice in squeeze bottles. Station: Boil pasta in the biggest pot available—crowded pasta water returns to boil slowly. Station: Finish shrimp in two skillets so they sear rather than stew in their own liquid. Station: Toss pasta off heat so shrimp stay tender and garlic does not scorch.

Leftovers

Reheat gently with splash of water; avoid microwave on high or shrimp turn rubbery.
Chill leftovers into a next-day pasta salad with cherry tomatoes.

Large stock pot
Two 12-inch skillets
Tongs