Lemon Herb Pasta Shrimp (Printable)

Vibrant pasta tossed with shrimp, herbs, lemon, and garlic for a light, 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)

# Method:

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 the 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 the 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 well to combine.
06 - Return shrimp to the skillet. Add parsley and basil, tossing gently until components are coated and heated through. Season with salt and pepper to taste.
07 - Plate immediately, garnishing with extra fresh herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, which means weeknight dinner actually feels doable.
  • The bright lemon and fresh herbs make it feel special without any fuss or complicated techniques.
  • Those moments when the shrimp turns perfectly pink and the pasta water creates a silky sauce feel like small kitchen magic.
02 -
  • Don't skip reserving that pasta water—those starchy liquid is what transforms olive oil and lemon juice into an actual sauce instead of just a coating.
  • Shrimp cooks in seconds, so the moment it turns pink is when you pull it off the heat; even 30 seconds too long and it becomes rubbery and tough.
  • The whole dish only takes 30 minutes, so read through the steps once before you start so you're not caught off guard by how quickly everything moves.
03 -
  • Zest your lemon before you cut it in half for juice; it's much easier to handle a whole lemon than trying to zest the cut side.
  • If your pan isn't large enough to hold all the pasta comfortably, use a bigger one or work in two batches—crowding leads to steaming instead of that perfect silky toss.
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