Lemon Herb Pasta Shrimp (Printable)

Bright pasta paired with succulent shrimp, fresh herbs, zesty lemon, and a hint of garlic for a quick, flavorful dish.

# 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 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh basil, finely chopped (optional)

→ Pantry

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season lightly with salt and black pepper.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove and set aside.
04 - Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and juice to skillet. Toss to combine evenly.
06 - Return shrimp to skillet. Add parsley and basil, tossing gently until shrimp and pasta are coated and warmed through. Season with salt and pepper to taste.
07 - Plate immediately and garnish with additional herbs, lemon wedges, and Parmesan if desired.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the takeout guilt.
  • The lemon and fresh herbs make it taste clean and summery, like something you'd order at a seaside trattoria.
  • Shrimp is fancy enough to feel like you tried, but forgiving enough that even small mistakes don't ruin anything.
02 -
  • Shrimp goes from perfectly pink to rubbery in about 30 seconds, so keep the heat high and don't walk away—it's a two-minute conversation, not a five-minute project.
  • Reserve that pasta water before you drain; it's the difference between a dish that coats the pasta and one that just sits in a puddle.
  • Don't finish this at the table; serve it immediately while it's still steaming and the lemon is at its brightest.
03 -
  • If you can't find good fresh shrimp, frozen ones that you thaw properly work just as well—just make sure they're truly dry before they hit the pan.
  • Zest the lemon before you juice it, and if you don't have a zester, a fine grater works perfectly; those little flecks of zest are where the lemon flavor lives loudest.
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