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Garlic Lemon Shrimp

You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2 tablespoons olive oil
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh parsley
  • Hot cooked pasta or rice


  • In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
Health Tip: Cooking the shrimp in olive oil instead of butter saves about 3 grams of saturated fat per serving.
Nutrition Facts
1 serving: 163 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.


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Average Rating:
  • Lisa
    Dec 27, 2020

    I will make this as a stir fry...skip the pasta, toss with an assortment of stir fried veggies using spray rather than oil...maybe a tsp of butter along with the garlic and shrimp...trying to eat healthier after too many goodies at Christmas!

  • P vinod
    Dec 22, 2020

    Lovely will try to have it either at home or a good seafood restaurant

  • DeliciouslyResourceful_Gina
    Aug 4, 2020

    Good flavor. It's better to think of this as flavorful shrimp than a pasta meal, as there isn't really sauce. I doubled it and still needed to add more lemon juice and oil to coat pasta. This is great if you have the right expectations.

  • Lisa
    Jul 21, 2020

    I used chicken breast instead of shrimp! Seasoned well & it came out so good!!

  • StacyGould
    May 28, 2020

    No flavor. Terrible recipe

  • Jeremy
    Feb 21, 2020

    I cut the oil to 1 tablespoon, saving the fat. Sauteed the garlic first, the added the shrimp. Cooked as directed adding lemon pepper, kosher salt, and a little hot pepper flake. I also used the juice of one lemon. It came out very lemony, but we sort of lost the garlic a bit. It also dressed the pasta very nicely. Overall a good starting place for a novice seafood cook.

  • Cargram
    Jan 28, 2020

    Sounds great --Haven't made it yet, but have made similar. Will do so tonight. BTW- I agree with Roland

  • Ronna
    Dec 28, 2019

    I believe a white wine as in a chardonnay should be added to recipe and possibly a little chicken stock I feel the recipe lacks a sauce like consistency which when it is put on the Posta it is dry...

  • Roland
    Dec 26, 2019

    Instead of complaining about the spices or lack of ingredients to make a sauce, create one of your own. If you don't like cumin, add basil or Italian seasoning if you like that. Or any spice that you do like. If you need some sauce, add a bit of butter and garlic, shallot or onion (scallions would work also) and a teaspoon of finely grated lemon zest to the oil, then add some pasta water to round it all out. Maybe a splash of white wine, if you are inclined that way... Become a bit creative and use this basic recipe as a starting point for your own tastes and creations. Be BRAVE!

  • Sharalynne
    Oct 4, 2019

    There wasn't any sauce. The flavor was lost, no lemon flavor at all. I did like the crisp of the shrimp - that was different, but totally not what I was expecting from the recipe. It was mouth sticking dry, even after I added olive oil and butter to the spaghetti. It is a basic good recipe, it just needs to be worked up into something that matches the name.