A bright, quick skillet that leans on pantry stashes for a glossy, lemon-kissed finish.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 40 min | 4 servings |
Intro
This Citrus Garlic Shrimp Skillet is built for busy weeknights. It relies on pantry staples and a quick sear to deliver a silky, lemon-bright sauce in about 40 minutes. Sweet shrimp, a whisper of garlic, and a gentle simmer come together for a crave-worthy, low-fuss dinner.
It’s nimble and adaptable: swap in what you’ve got, keep the flavors bright with lemon and parsley, and serve with something simple on the side. The result is a practical, comforting dish that tastes polished without demanding a long ingredients list.
The Best Shrimp for This Recipe
Fresh vs Frozen
Fresh shrimp cook fastest and feel most succulent, but frozen shrimp (thawed) work wonderfully when that’s all you have. Frozen shrimp may turn slightly softer if not fully thawed, so plan to thaw and pat dry well.
Raw vs Cooked
Raw, peeled, and deveined shrimp yield the most reliable texture and color in a skillet. Pre-cooked shrimp can be used in a pinch, but it won’t sear as nicely and can become rubbery.
Peeled & Deveined vs Whole
Peeled and deveined makes quick work of this dish and keeps the sauce silky. If you buy whole shrimp, you’ll need to prep and devein them first, which adds a few minutes.
Tail-On vs Tail-Off
Tail-on shrimp are nice for presentation and easier to pick up at the table. Tail-off is cleaner to eat, especially if you’re serving the dish with noodles or rice.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Tomatoes brighten the sauce with a touch of sweetness; if you like, add 1/2 cup halved cherry tomatoes for extra brightness. Swap tip: use a small spoonful of tomato paste (about 1 tsp) to deepen the flavor if you don’t want more liquid.
- Onion: A little finely diced onion adds background sweetness. Swap tip: use 1–2 tablespoons of shallot in place of onion for a milder, more delicate bite.
- Garlic: Central to the flavor; 4 cloves give a bold, fragrant base. Swap tip: garlic powder (1/4 tsp) works in a pinch, but fresh garlic delivers the best aroma.
- Red Pepper: A pinch of red pepper flakes adds warmth without heat overpowering the citrus. Swap tip: a dash of chili paste for a quicker, deeper kick.
- Pasta: Long pasta like spaghetti or linguine soaks up the sauce beautifully. Swap tip: gluten-free pasta works fine here; cook to al dente and reserve a little pasta water.
- Herbs: Parsley brightens the finish. Swap tip: cilantro or basil can refresh the dish; dried parsley can be used if fresh isn’t available (use half the amount).
Ingredients
-
Sauce
- Shrimp, large, raw, peeled and deveined: 1 lb (450 g)
- Olive oil: 2 tbsp (30 ml)
- Garlic, minced: 4 cloves
- Red pepper flakes: 1/4 tsp (optional)
- Fresh lemon juice: 2 tbsp (30 ml)
- Lemon zest: 1 tsp (optional)
- Chicken or vegetable stock: 1/4 cup (60 ml)
- White wine (optional): 1/4 cup (60 ml)
- Kosher salt: 3/4 tsp (4 g)
- Black pepper: 1/4 tsp (1 g)
-
Pasta
- Spaghetti or linguine: 8 oz (225 g)
- Salt for boiling water: 1–2 tsp (5–10 g)
-
Finish
- Parsley, chopped: 2 tbsp (8 g)
- Butter (optional): 1 tbsp (14 g)
- Lemon wedges: 2 (optional)
Directions
-
Prepare shrimp and aromatics
Pat shrimp dry and season lightly with kosher salt. Mince garlic and zest lemon; set aside. -
Sauté garlic and pepper flakes
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant and edges look glossy, about 1–2 minutes. -
Sear the shrimp
Spread shrimp in a single layer; cook until pink and opaque on the first side, about 1–2 minutes. Flip and cook until just opaque all the way through, 1–2 minutes more. Remove to a plate. -
Deglaze and build the sauce
Pour in white wine or broth to deglaze, scraping up any browned bits. Stir in stock and lemon juice; simmer gently until the liquid reduces by about half, 2–3 minutes. Grate in lemon zest if using. -
Cook pasta to al dente
Meanwhile, in a large pot of salted boiling water, cook pasta to al dente according to package directions (about 8–9 minutes). Reserve 1/4 cup (60 ml) of pasta water, then drain. -
Toss, finish, and glaze
Return shrimp to the skillet with the sauce. If using, stir in butter until melted. Add chopped parsley and the cooked pasta, tossing to coat. If needed, loosen the sauce with a splash of reserved pasta water; cook 1–2 minutes until glossy and coated. -
Plate and serve with brightness
Taste and adjust with a pinch more salt or lemon juice if desired. Serve with lemon wedges and a sprinkling of parsley for vibrant color.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, or in short bursts in the microwave to avoid toughness. Best practice: reheat with a splash of water or broth to keep the sauce from breaking. Note: The sauce (and shrimp) can be frozen separately for longer storage, up to 2–3 months.
What to Serve With Citrus Garlic Shrimp Skillet
- Quick side: Steamed green beans tossed with a squeeze of lemon and a drizzle of olive oil.
- Quick side: Simple garlic-herb couscous or quinoa for a light, fluffy counterpoint.
- Salad idea: Peppery arugula with cucumber, avocado, and a brisk lemon vinaigrette to balance the richness.
Variations & Tips
- Spicier: Increase red pepper flakes to 1/2 tsp or add minced jalapeño for a brighter heat.
- Creamier: Finish with 2–3 tbsp heavy cream or coconut cream for a silkier sauce.
- Gluten-free: Use your favorite gluten-free pasta and cook to al dente; the sauce remains silky.
- Dairy-free: Omit butter; the sauce will still emulsify nicely with the starch from the pasta water.
- Herb swap: Try fresh basil or cilantro in place of parsley for a different aroma profile.
Enjoy Your Citrus Garlic Shrimp Skillet
This dish delivers a bright, glossy finish with minimal fuss. The citrus notes lift the shrimp without overwhelming the garlic, and the sauce clings to every strand of pasta for a satisfying bite. Tonight, enjoy citrusy, succulent shrimp in a weeknight-friendly skillet that still feels special.