Lemon Herb Pasta Shrimp (Printable)

Bright pasta with shrimp, fresh herbs, lemon zest, and garlic for a light, flavorful dish.

# Required Ingredients:

→ 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)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Pat shrimp dry and season lightly with salt and black pepper.
03 - Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add shrimp in a single layer and cook 1 to 2 minutes per side until 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 the skillet. Toss to combine thoroughly.
06 - Return shrimp to skillet along with parsley and basil. Toss gently until shrimp and pasta are well coated and heated through. Adjust seasoning with salt and pepper.
07 - Plate immediately, garnishing with extra herbs, lemon wedges, and Parmesan cheese as desired.

# Expert Suggestions:

01 -
  • It's done in thirty minutes but tastes like you've been cooking all afternoon.
  • The brightness of lemon and herbs makes every bite feel fresh and light, not heavy.
  • Shrimp cooks so quickly that even if you're not confident in the kitchen, this feels manageable.
02 -
  • Overcooked shrimp becomes rubbery and tight, so the moment they turn pink is your signal to stop—they'll keep cooking slightly off heat.
  • Reserve that pasta water before you drain; it's liquid gold for creating a sauce that actually clings to the noodles instead of pooling at the bottom of the bowl.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking—shrimp cook too fast to pause and chop.
  • A glass of Sauvignon Blanc or Pinot Grigio alongside this meal ties everything together because the wine echoes the acidity and brightness already on your plate.
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