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This lemon garlic shrimp pasta is a simple and delicious meal made with gluten-free pasta, shrimp, and fresh garlic, and lemon!

Lemon garlic shrimp pasta served on a plate with a lemon slice

Lemon Garlic Shrimp Pasta

There’s nothing like a comforting bowl of pasta on a weeknight! What’s even better is if you sneak in some vegetables, and a healthy protein to make it a more wholesome and filling dish!

This lemon garlic shrimp pasta is made with fresh lemon juice, kale, shrimp and gluten-free pasta for a light and fresh dish that’s incredibly simple to make! It’s gluten-free, dairy-free, and can be made paleo and AIP-friendly.

The Ingredients for the Lemon Garlic Shrimp Pasta

  • Shrimp. I like to buy this peeled and deveined (meaning the shells are off).
  • Spaghetti. I used the Jovial gluten-free or cassava (for AIP) spaghetti.
  • Kale. The curly variety is what I like to use in this recipe.
  • Garlic.
  • Lemon.
  • Olive oil.

Ingredients for lemon garlic shrimp pasta on countertop

How to make Lemon Garlic Shrimp Pasta

  • Cook the pasta as directed. Strain, toss in olive oil to prevent sticking and set aside.
  • Saute the garlic cloves and shrimp. Brown the garlic cloves in a large pan with oil and cook for 2-3 minutes. Add the shrimp to the skillet and cook until pink and lightly season with salt and pepper. Set aside.

Shrimp cooked in pan with wooden spoon

  • Saute the kale. Add more oil to the pan if needed and add the kale, stirring until it’s wilted.
  • Combine with the rest of the ingredients. Add the shrimp back to the pan along with the cooked pasta, lemon juice, olive oil, and salt and pepper. Stir to combine.
  • Serve topped with parsley and additional lemon wedges.

Lemon garlic shrimp pasta cooked in a pan with lemon slices

Can you make this recipe without the kale? What can you use instead?

If you’re not a fan of kale, you can also use…

  • Spinach
  • Steamed broccoli
  • Steamed asparagus
  • Artichoke hearts

Can you make this recipe ahead of time? How can you store it?

This recipe is best enjoyed fresh as the pasta can harden in the fridge. To make it ahead of time, prepare the ingredients and store them separately in glass containers. Combine the ingredients and reheat in a pan and enjoy within 1-2 days!

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Lemon Garlic Shrimp Pasta {Gluten-free, Paleo, AIP}

★★★★★

4.5 from 2 reviews
  • Author: Michelle
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Ingredients

Scale
  • 8 oz gluten-free spaghetti (sub cassava pasta for paleo/AIP)
  • 3 tbsp olive oil, divided
  • 3 cloves garlic
  • 1 lb shrimp, peeled and deveined (tails off)
  • 1 cup curly kale, destemmed and chopped
  • 3 tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp pepper (omit for AIP)
  • 2 tbsp chopped parsley
  • Sliced lemon wedges to serve

Instructions

  1. Cook the pasta as directed. Strain, toss in olive oil to prevent sticking and set aside.
  2. While the pasta cooks, using a large pan, heat the oil over medium heat. Add the garlic cloves and cook for 2-3 minutes. Add the shrimp to the skillet and cook for 2 minutes on each side or until pink. Lightly season with salt and pepper. Set aside.
  3. Add more oil to the pan if needed and add the kale, stirring for 5 minutes or until it’s wilted.
  4. Add the shrimp back to the pan along with the cooked pasta, lemon juice, olive oil, and salt and pepper. Stir to combine.
  5. Serve topped with parsley and additional lemon wedges.