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If you’re craving something quick and fresh flavored, this garlic lime shrimp pasta might become a new favorite. Its flavor is lime-forward, garlicky, and just buttery enough to feel a bit indulgent. Freshly ground black pepper adds a zesty bite without overwhelming the dish.
What’s great about this recipe is that it comes together fast, uses simple, readily available ingredients, and offers a tasty twist on classic shrimp scampi. Lime and black pepper take the lead instead of lemon, and you can easily adjust the amount of pepper to suit your preference. If you’re a fan of shrimp and pasta, this dish is a weeknight winner.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SHRIMP: Jumbo or extra-large shrimp work best for this dish. They cook quickly and stay juicy. We like to leave the tails on for added flavor and presentation, but it’s fine to remove them for easier eating.
FRESH PASTA: Fresh pasta from the refrigerated section is our choice for this dish. Its soft texture absorbs the light sauce nicely, but if you’re in a pinch, dried fettuccine or linguine will work as well.
LIME: Fresh lime juice is a must. If you want to boost the lime flavor, follow our lead and sear the wedges in butter before you start cooking.
BLACK PEPPER: Freshly ground black pepper is what gives this dish its signature kick, so if you have a peppermill, it’s worth taking a minute to grind it fresh.
Overview
How to Make Garlic Lime Shrimp with Pasta
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by heating olive oil and butter in a skillet, then softening the garlic until fragrant but not browned. At the same time, get the pasta cooking.
As soon as your garlic is fragrant, increase the heat on the skillet and deglaze the pan with white wine. Let that reduce a bit to cook off the alcohol flavor, then add the shrimp and cook just until they turn pink and opaque, 1 minute per side.
Finish the sauce with fresh lime juice, black pepper, and a pat of butter, then toss with the pasta and serve.
Kitchen Tested Tip
Shrimp cook very quickly (only 2 minutes total), so be sure to have all your other ingredients prepped before you start cooking them. Once they go into the pan, you’ll want to move quickly to finish the dish for best results.
More Easy Shrimp Pasta Recipes
If you like quick and flavorful shrimp pasta recipes, here are a few more to consider. Each one brings something a little different to the table.
Shrimp Pasta Primavera is a fresh, one-pan dish made with a medley of spring veggies in a white wine garlic sauce. Zucchini and Shrimp Pasta keeps things light with sautéed zucchini, bell pepper, and linguine tossed in garlicky olive oil.
If you want something with a little kick, Shrimp fra Diavolo is a classic, with a spicy tomato sauce spiked with red pepper flakes and garlic. And for something bold and a little unique, Pasta with Shrimp and Chorizo brings together Spanish flavors with smoky chorizo, juicy shrimp, and a splash of sherry.
Garlic Lime Shrimp with Pasta
Ingredients
- 10 ounces refrigerated fresh pasta, (fettuccine or linguine)
- 1 lb jumbo or extra-large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons butter, divided
- 5 cloves garlic, minced
- 1/4 cup dry white wine
- Juice of 2 limes, about 1/4 cup
- 1 teaspoon freshly ground black pepper, more or less to taste
- 4 lime wedges, (see notes)
Instructions
- Put a pot of salted water on to boil for the pasta.
- Set a large skillet on the stove over medium-low heat. Add the olive oil and 2 tablespoons of the butter and stir in the garlic. Cook until softened but not browned, about 3 minutes.
- Start cooking the pasta while the garlic softens. Follow the package directions, reserve about 1/4 cup of the cooking water, then drain and set aside.
- Increase the heat on the skillet to medium-high, stir in the wine and cook until partially evaporated, about 1 minute.
- Add the shrimp and quickly stir to coat with the butter mixture. Continue cooking in a single layer until pink and opaque, 1 minute per side.
- Working quickly, stir in the lime juice, black pepper, and remaining tablespoon of butter, then toss the shrimp to coat and remove the pan from the heat.
- Combine with the pasta and add a tablespoon or two of the cooking water if needed. Serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
