30-Minute Lemon Garlic Shrimp Pasta

This is one of those meals that looks fancy but couldn’t be easier to make. Juicy shrimp cooked in a buttery lemon garlic sauce, served over tender bowtie pasta and finished with fresh parsley and lemon slices.

Light, fresh, flavorful, and perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

Save this recipe for later and let me know if you give it a try! ❤️

—Pasta & Shrimp—

1 lb bowtie pasta, cooked according to package instructions

2 lbs shrimp, cleaned, deveined, and patted dry

1/4 tsp salt

1/4 tsp black pepper

3 tbsp olive oil

—Lemon Garlic Sauce—

7 cloves garlic, minced

Zest of 1 lemon

1/4 cup chopped parsley

1 cup chicken broth

Juice of 1 lemon (about 1/4 cup)

1/2 tsp salt

1/2 tsp black pepper

5 tbsp unsalted butter

—Garnish—

Chopped parsley

Lemon slices

Extra virgin olive oil

1. Pat the shrimp dry, then season with salt and black pepper. Zest one lemon then juice it. Finely chop the garlic and parsley.

2. Heat olive oil in a large skillet over medium-high heat.

3. Cook the shrimp in two batches for 1 to 2 minutes per side, just until pink and cooked through. Remove from the skillet and set aside.

4. In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant.

5. Add the lemon zest, chopped parsley, chicken broth, lemon juice, salt, and black pepper. Let it simmer for 1 to 2 minutes.

6. Stir in the butter and let it melt into the sauce.

7. Add the cooked shrimp along with all the juices back into the skillet and toss everything together.

8. Cook the bowtie pasta according to the package instructions.

9. Place the cooked pasta on a serving platter, then pour the shrimp and lemon garlic sauce over the top.

10. Garnish with chopped parsley, lemon slices, and a drizzle of extra virgin olive oil and enjoy!

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