Lemon Herb Pasta Shrimp (Print)

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

# What You 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)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve half a cup of pasta water, then drain the pasta.
02 - While pasta cooks, pat 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. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
04 - Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to the skillet. Sauté minced garlic for about 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and lemon juice to the skillet. Toss to combine evenly.
06 - Return shrimp to the skillet, add parsley and basil, and toss gently until shrimp and pasta are coated and warmed through. Adjust seasoning with salt and black pepper as needed.
07 - Plate immediately, garnishing with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Top Tips:

01 -
  • It comes together in under 30 minutes, which means weeknight wins when you want something that doesn't feel rushed.
  • The lemon and fresh herbs make every bite taste bright and alive, like someone opened a window in your mouth.
  • Shrimp cooks so quickly that you'll feel like you're in control the entire time, no scrambling, no panic.
02 -
  • Don't skip drying the shrimp, or you'll get a sad steam situation instead of that gorgeous golden crust that makes you feel like a real cook.
  • Reserve the pasta water before you drain everything, because this starchy liquid is what transforms oil and lemon into an actual sauce instead of just coating the pasta with grease.
  • The shrimp cook so fast that looking away for a moment means they go from perfect to rubbery, so keep your eyes on the skillet and don't start checking your phone.
03 -
  • Cook the shrimp in two batches if your skillet is crowded, because overcrowding means steaming instead of searing, and nobody wants that.
  • Taste the pasta water before you use it; if it tastes like the sea, that's perfect and means your pasta is well seasoned already.
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