Lemon Herb Pasta Shrimp (Printable)

Vibrant shrimp and herb pasta tossed with lemon and garlic for a fresh, flavorful experience.

# What You'll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine or spaghetti

→ Fresh Aromatics

03 - 3 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 3 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh basil, finely chopped (optional)

→ Pantry

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Garnish

11 - Additional lemon wedges
12 - Extra fresh herbs (optional)
13 - Freshly grated Parmesan cheese (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season lightly with salt and black pepper.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and lemon juice to skillet. Toss to combine thoroughly.
06 - Return shrimp to skillet. Add parsley and basil, gently tossing until shrimp and pasta are coated and heated through. Adjust seasoning with salt and pepper as needed.
07 - Plate immediately, garnishing with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress or takeout expense.
  • The lemon keeps everything light and alive on your palate, nothing heavy lingering after you've finished eating.
  • Shrimp cooks so quickly that even if you're a nervous home cook, you'll nail it on the first try.
02 -
  • Pasta water is not an afterthought; it's the difference between a dry tangle and a sauce that hugs every strand, so don't skip reserving it.
  • Overcooking shrimp by even 30 seconds turns it rubbery and disappointing, so watch the clock and trust the color change rather than cooking by feel.
  • Lemon is the star here, so don't go timid with the juice and zest—this dish is supposed to be bright and assertive, not subtle.
03 -
  • Buy shrimp the day you plan to cook them if possible—they taste noticeably better than frozen, and the texture will be sweeter and more tender.
  • Don't skip the pasta water; it's the invisible hand that transforms olive oil and lemon into a proper sauce, and it's why restaurant pasta tastes different from what we make at home.
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