Old Bay Garlic Shrimp Pasta
A bright and comforting pasta dish that combines Old Bay seasoning with garlic, lemon, and tender shrimp. Quick to prepare on busy weeknights yet delicious enough to impress guests.
Ingredients
Pasta and Shrimp
- 12 oz linguine or spaghetti Use your preferred long pasta.
- 1 lb large raw shrimp, peeled and deveined (16–20 count)
Seasoning and Sauce
- 1.5 tbsp Old Bay seasoning, divided 1 tbsp for shrimp, ½ tbsp for sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced (about 1½–2 tsp)
- 1 juice and zest of 1 lemon
- 0.5 tsp salt Adjust to taste; pasta water is salty too.
- 0.25 tsp red pepper flakes Optional; add or omit for heat.
- 0.25 cup chopped fresh parsley
- Grated Parmesan, optional for serving
- 0.5 cup reserved pasta water
Instructions
Preparation
- Bring a large pot of water to a rolling boil. Salt generously (about 1–1½ tbsp per 4 quarts). Add pasta and cook until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
- Toss raw shrimp with 1 tbsp Old Bay, ½ tsp salt, and 2 tbsp olive oil in a bowl until evenly coated.
Cooking
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Sear for 1–2 minutes per side until opaque and pink. Remove shrimp to a plate and tent loosely with foil.
- Reduce skillet heat to medium. Add 2 tbsp butter and once melted, add minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Stir in lemon juice, lemon zest, remaining ½ tbsp Old Bay, red pepper flakes if using, and reserved pasta water. Simmer for about 1 minute.
- Return seared shrimp and drained pasta to the skillet. Toss well to coat and heat through. Add more pasta water if sauce seems thin.
Finishing Touches
- Remove from heat, stir in chopped parsley, and top with grated Parmesan and extra lemon wedges if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce.