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Shrimp and Garlic Pasta with Lemon

Author: Kelly the Kitchen Kop


  • Shrimp — I find preservative-free wild-caught shrimp at Trader Joe's — click here to see what else I buy at TJ's — I buy the uncooked shelled & deveined shrimp. (The pink pre-cooked kind is for serving raw. If you cook that kind it gets overdone and tough when you cook it.) We use 2 bags for our family of six. There are 20-30 shrimp in a 1-pound bag. (NOTE that when I was at TJ's last, they only had farm-raised shrimp instead of wild-caught!)
  • Your favorite pasta about 1 1/2 pounds. We love Einkorn pastaRead more here about the benefits of Einkorn.
  • 4 Tablespoons butter pastured butter is best
  • Fresh garlic chopped small, about 4-6 cloves
  • Sea salt and pepper to taste
  • 2 lemons juiced
  • Handful of parsley chopped
  • Parmesan for the top shredded or grated


  • Splash of white wine
  • Prosciutto chopped into pieces — you only need a little for a nice extra flavor (Don't have a local source for safe meat? Click here for an online source I trust.)
  • Lemon zest for a more intense lemon flavor — yum!
  • Zucchini about one small per person, spiralized into “zoodles” using your favorite spiralizer (instead of pasta or along with)


  • Pop the tails off the shrimp, rinse, and dry on a towel to get some of the moisture off.  Start cooking the pasta according to directions, OR for a GF version, use your spiralizer to turn your zucchini into “zoodles” and set aside.  Melt butter in a big pan, sauté garlic for a couple of minutes.  Add shrimp and cook just 'til pink, add zoodles or pasta and stir around to get hot.  Stir in sea salt and paper, the lemon juice, parsley, and any optional ingredients.  Serve with generous amounts of parmesan on top.