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February 19, 2020

Lemon Garlic Shrimp Pasta || Instant Pot & Stove Top

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Yes to this Lemon Garlic Shrimp Pasta! Packed with fresh srimp, lemon and garlic flavors, this shrimp recipe is the perfect weeknight dinner that will have your family running to the table! Available in your Instant Pot or Stove Top!

 

With the temperatures finally starting to come around, our family has been craving easy dinner recipes for busy weeknights.  We couldn’t have asked for a better option than this light, refreshing Lemon Garlic Shrimp Pasta.  

It’s so rich in flavor, light and almost guilt free πŸ™‚  This creamy shrimp recipe had my boys running to the kitchen for seconds.  Not to mention, any left overs were gone by lunch the following day! 

As with many of our recipes, this dish is really versatile.  If you prefer chicken over shrimp, go for it!  Need to make it gluten-free friendly?  No problem.  Simply switch out the pasta for a plant-based or gluten free option with the same cook times.  

Below, for your convenience, we have also added details on how you can whip up this easy weeknight dinner in both your Instant Pot and your stove top.  It’s the creamy shrimp comfort food you’ve been looking for!

Give this Lemon Garlic Shrimp pasta dish a try and let us know your thoughts!  Enjoy!  

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OUR FAVORITE INSTANT POT ACCESSORIES: 

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TIPS FOR MAKING LEMON GARLIC SHRIMP PASTA:

  1. When you add the pasta, break it in half over and towards the pot.  This will allow and of the extra little bits of pasta that snap off will go right into the pot.
  2. When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.  This will help avoid the pasta from clumping together.
  3. You can use cooked shrimp instead of raw, fresh shrimp, if desired.  If you do use cooked shrimp, do not stir in until just before you are ready to serve so the shrimp does not over cook.  
  4. If for some reason you find your pasta is not cooked fully, once you add any additional ingredients and continue to stir, it will cook more and should be good.
  5. I used a marinade for about 8 hours before cooking the shrimp.  It’s not necessary, however.  I did so to give the shrimp just that added bit of flavor.  

 

LEMON GARLIC SHRIMP VARIATIONS: 

  1. This delicious shrimp recipe would also be so good with the addition of veggies like asparagus, fresh spinach or kale, broccoli, zucchini and more!  
  2. Feel free to replace the pasta choice with a penne or rotini.  When cooking the pasta, be sure to follow the package directions for cooking times. 

 

HOW LONG WITH LEMON GARLIC SHRIMP PASTA LAST?

After cooking this delicious comfort food, store in an airtight container in the refrigerator for up to 3-5 days.  You can also freeze shrimp with pasta for up to 4-6 months after storing in a freezer-safe container. 

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INGREDIENTS FOR LEMON GARLIC SHRIMP PASTA:

MARINADE: (OPTIONAL)

  • 1 tablespoon minced garlic
  • 1/4 cup lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 pound pre-cooked shrimp 

INGREDIENTS:

  • 1 pound pre-cooked shrimp
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning
  • 1 tablespoon garlic pepper (you can also just use regular pepper, if needed) 
  • 2 tablespoons minced garlic
  • Pinch of salt to taste
  • 2 1/2 cups chicken broth (you can also use water, if needed) 
  • 1/3 cup fresh grated Parmesan cheese
  • 1/4 cup shredded Parmesan cheese for garnish
  • 3 tablespoons lemon juice
  • 8 ounces linguine pasta
  • Handful of fresh parsley
  • Crushed red pepper (optional)

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LOOKING FOR MORE WEEKNIGHT DINNER RECIPES?  HERE ARE A FEW OF OUR FAVORITES: 

We would love to hear your thoughts on which easy weeknight dinner is your favorite, too!

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HOW TO MAKE LEMON GARLIC SHRIMP PASTA:

FOR THE MARINADE: 

  1. Mix all of the marinade ingredients in a Ziplock or air-tight container and shake or mix until all ingredients are mixed together fully.  Place shrimp inside Ziplock bag or container and fully coat/cover all of the shrimp.  
  2. Place the container or bag in the refrigerator to marinate for at least one hour.  For reference, I allowed the shrimp to sit in the marinade mix overnight.  

INSTANT POT:

  1. Turn your Instant Pot on and select the ‘Saute’ function on high.
  2. Add olive oil and garlic and saute for 3-4 minutes.
  3. After garlic has sauted for 3-4 minutes, select the ‘Cancel’ function to turn off the Instant Pot and reset the cooking time and function.
  4. Add chicken broth, garlic powder, Italian seasoning, salt, lemon juice and stir contents.  Add pasta pushing down to ensure it is as covered as possible by the liquid.  NOTE: When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.  This will help avoid the pasta from clumping together.
  5. Place the lid on Instant Pot, turn on and select β€˜Pressure Cook’ function on high.  Cook for 3 minutes.
  6. Once pressure cook is complete, slowly move the pressure release valve for quick release and allow steam to fully release.
  7. Select the β€˜Cancel’ function to turn off the pressure cooking, remove lip from Instant Pot and stir pasta in the natural sauce/water to break up the pasta. NOTE: do not panic if your pasta is not fully cooked.  It will continue to cook as you add additional ingredients.  
  8. Add fresh grated Parmesan cheese and stir until contents are combined well.
  9. Remove shrimp from the marinade and add to the Instant Pot shrimp along with any additional seasoning to taste.  NOTE: I used pre-cooked shrimp and allowed them to warm in the step below. I also added the marinade sauce into the Instant Pot at this stage for added flavor.  
  10. While still on ‘Warm’ secure the lid and allow pasta, shrimp and sauce to combine together for 5 minutes.
  11. After 5 minutes, carefully remove the lid. Stir the contents, taste and add any additional seasonings per your taste buds.  
  12. Serve and enjoy!
  13. Garnish with fresh parsley, crushed red pepper flakes and shredded Parmesan cheese, if desired!

STOVE TOP: 

  1. Bring 7 cups of water to a boil. Add linguine, stirring to separate the noodles. Cook until just tender, 6 to 8 minutes. Reserve 1/2 cup of the cooking water and drain.
  2. Meanwhile, in a large skillet over medium heat, heat butter and garlic until butter has melted.
  3. Add in cooked shrimp to warm but only for a minute on each side.  Do not over cook, you only want to warm.
  4. After 1-2 minutes, remove shrimp from skillet and set aside.
  5. In the same pan you were cooking the shrimp in, reduce the heat to low and add in lemon juice, garlic pepper, salt and Italian Seasoning.  Bring the sauce to a light simmer.
  6. Add in fresh grated Parmesan cheese and a tad bit of water, if needed. Allow the sauce to continue to simmer on low heat until slightly thickened.
  7. Remove from heat and add in and additional lemon juice to taste, pasta and shrimp.  Stir contents until well coated.
  8. Serve and enjoy!
  9. Garnish with fresh parsley, crushed red pepper flakes and shredded Parmesan cheese, if desired!
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Lemon Garlic Shrimp Pasta || Instant Pot & Stove Top

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SERVES/MAKES: 6 people

Ingredients:

MARINADE

  • 1 tablespoon minced garlic
  • 1/4 cup lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 pound pre-cooked shrimp

INGREDIENTS

  • 1 pound pre-cooked shrimp
  • 2 tablespoons olive oil
  • 2 tablespoon Italian seasoning
  • 1 tablespoon garlic pepper (you can also just use regular pepper, if needed)Β 
  • 2 tablespoons minced garlic
  • Pinch of salt to taste
  • 2 1/2 cups chicken broth (you can also use water, if needed)
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup shredded Parmesan cheese for garnish
  • 3 tablespoons lemon juice
  • 8 ounces linguine pasta
  • Handful of fresh parsley
  • Crushed red pepper (optional)

Instructions:

FOR THE MARINADE:Β 

  • Mix all of the marinade ingredients in a Ziplock or air-tight container and shake or mix until all ingredients are mixed together fully.Β  Place shrimp inside Ziplock bag or container and fully coat/cover all of the shrimp.Β Β 
  • Place the container or bag in the refrigerator to marinate for at least one hour.Β  For reference, I allowed the shrimp to sit in the marinade mix overnight.Β Β 

INSTANT POT:

  • Turn your Instant Pot on and select the 'Saute' function on high.
  • Add olive oil and garlic and saute for 3-4 minutes.
  • After garlic has sauted for 3-4 minutes, select the 'Cancel' function to turn off the Instant Pot and reset the cooking function.
  • Add chicken broth, garlic powder, Italian seasoning, salt, lemon juice and stir contents.Β  Add pasta pushing down to ensure it is as covered as possible by the liquid.Β  NOTE:Β When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.Β  This will help avoid the pasta from clumping together.
  • Place the lid on Instant Pot, turn on and select β€˜Pressure Cook’ function on high.Β  Cook for 3 minutes.
  • Once pressure cook is complete, slowly move the pressure release valve for quick release and allow steam to fully release.
  • Select the β€˜Cancel’ function to turn off the pressure cooking, remove lip from Instant Pot and stir pasta in the natural sauce/water to break up the pasta.Β NOTE: do not panic if your pasta is not fully cooked.Β  It will continue to cook as you add additional ingredients.Β Β 
  • Add grated Parmesan cheese and stir until contents are combined well.
  • Remove shrimp from the marinade and add to the Instant Pot shrimp along with any additional seasoning to taste.Β  NOTE: I used pre-cooked shrimp and allowed them to warm in the step below. I also added the marinade sauce into the Instant Pot at this stage for added flavor.Β Β 
  • While still on 'Warm' secure the Instant Pot lid and allow pasta, shrimp and sauce to combine together for 5 minutes.
  • After 5 minutes, remove the Instant Pot lid. Stir the contents, taste and add any additional seasonings per your taste buds.Β Β 
  • Serve and enjoy!
  • Garnish with fresh parsley, crushed red pepper and shredded Parmesan cheese, if desired!

STOVE TOP:Β 

  • Bring 7 cups of water to a boil. Add linguine, stirring to separate the noodles. Cook until just tender, 6 to 8 minutes. Reserve 1/2 cup of the cooking water and drain.
  • Meanwhile, in a large skillet over medium heat, heat butter and garlic until butter has melted.
  • Add in cooked shrimp to warm but only for a minute on each side.Β  Do not over cook, you only want to warm.
  • After 1-2 minutes, remove shrimp from skillet and set aside.
  • In the same pan you were cooking the shrimp in, reduce the heat to low and add in lemon juice, garlic pepper, salt and Italian Seasoning.Β  Bring the sauce to a light simmer.
  • Add in Parmesan cheese and a tad bit of water, if needed. Allow the sauce to continue to simmer on low heat until slightly thickened.
  • Remove from heat and add in and additional lemon juice to taste, pasta and shrimp.Β  Stir contents until well coated.
  • Serve and enjoy!
  • Garnish with fresh parsley, crushed red pepper and shredded Parmesan cheese, if desired!

Tips / Notes:

AUTHOR: A LILY LOVE AFFAIR - www.alilyloveaffair.com
Β 
TIPS FOR MAKING LEMON GARLIC SHRIMP PASTA:
  1. When you add the pasta, break it in half over and towards the pot.Β  This will allow and of the extra little bits of pasta that snap off will go right into the pot.
  2. When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.Β  This will help avoid the pasta from clumping together.
  3. You can use cooked shrimp instead of raw shrimp, if desired.Β  If you so use cooked shrimp, do not stir in until just before you are ready to serve so the shrimp does not over cook.
  4. If for some reason you find your pasta is not cooked fully, once you add any additional ingredients and continue to stir, it will cook more and should be good.
  5. I used a marinade for about 8 hours before cooking the shrimp.Β  It's not necessary, however.Β  I did so to give the shrimp just that added bit of flavor.Β Β 
Β 
Β 

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