Lemon Herb Pasta Shrimp

There's something about the smell of shrimp hitting hot oil that pulls me right back to a summer evening when a friend texted asking if I could throw together dinner in thirty minutes. I had linguine, a lemon on the counter, and some beautiful shrimp from the market that morning. What emerged was this bright, garlicky pasta that felt both elegant and effortless, the kind of dish that tastes like you've been cooking all day when really you've barely started.

I've made this for a dinner party where someone brought a bottle of Sauvignon Blanc, and we sat outside eating until the light turned golden, passing around extra lemon wedges because everyone kept reaching for them. It's become my go-to when I need something that looks impressive but doesn't keep me trapped in the kitchen.

Ingredients

• Large shrimp (400 g or 14 oz), peeled and deveined: Size matters here because these cook quickly and you want them to stay tender, not turn into tiny rubber balls.
• Linguine or spaghetti (340 g or 12 oz): Fresh pasta would be lovely, but dry pasta holds up beautifully to the lemon sauce.
• Garlic (3 cloves), minced: Mince it fine so it melts into the oil and doesn't overpower the delicate shrimp.
• Lemon, zest and juice (1 large): The zest goes in early for that bright citrus perfume, while the juice adds acidity that makes your mouth water.
• Fresh parsley (3 tbsp), finely chopped: Parsley is the backbone here, bringing freshness that makes each bite feel alive.
• Fresh basil (2 tbsp), finely chopped (optional): I add basil when I have it, but parsley alone is perfectly wonderful.
• Extra-virgin olive oil (3 tbsp): Use one you actually like tasting, not the cooking oil in the back of the cupboard.
• Unsalted butter (1 tbsp): This adds richness that rounds out the bright lemon without overwhelming it.
• Salt and freshly ground black pepper: Taste as you go because seasoning is the difference between good and unforgettable.

Instructions

Get your water boiling and pasta going:

Salt that water generously before the pasta goes in. While it cooks, you're building flavor, not just softening noodles. Reserve that starchy pasta water before draining because it's liquid gold for bringing everything together.

Prep your shrimp while pasta cooks:

Pat them completely dry with paper towels and give them a whisper of salt and pepper. Dry shrimp means a better sear and that gorgeous kiss of color when they hit the pan.

Sear the shrimp until they're just pink:

Medium-high heat, two tablespoons of olive oil, a single layer of shrimp. You'll hear that immediate sizzle. Flip after about ninety seconds and cook the other side just until opaque. They keep cooking even after you pull them off the heat, so don't linger.

Build the sauce with garlic and remaining oil:

Lower the heat, add that last tablespoon of oil with the butter, then the garlic. Wait just thirty seconds for it to become fragrant, that moment when the kitchen smells like something worth remembering. Don't let it brown.

Bring it all together in the pan:

Add the hot pasta to the skillet with some of that reserved pasta water, then the lemon zest and juice. The starchy water helps create a light sauce that coats everything without heaviness. Toss gently and watch it come together.

Return the shrimp and finish with herbs:

Shrimp back into the pan with parsley and basil, toss everything gently until the shrimp is warmed through and the herbs are scattered like confetti. Taste and adjust salt and pepper if it needs it.

Serve right away:

Transfer to bowls or plates while everything is still warm and the steam is rising. Scatter extra herbs, pass the lemon wedges, and grate some Parmesan on top if you want.

Save to Pinterest

What moved me most about this dish is how it proved that simplicity done right can feel luxurious. No complicated techniques, no fussy presentations, just fresh ingredients talking to each other in a way that made everyone at the table lean in for another bite.

Why This Pasta Works

The key is balance. Lemon and garlic could easily overwhelm delicate shrimp, but the pasta water and butter create a gentle sauce that lets everything coexist peacefully. It's the kind of dish where less technique and more attention makes the difference. You're not creating something complicated, you're just making sure each ingredient gets its moment and that nothing steals the show.

Variations Worth Trying

I've added a pinch of red pepper flakes for warmth on cooler evenings, and once I threw in some roasted cherry tomatoes that had been sitting in the fridge. Another time, a friend brought fresh scallops and we swapped them for half the shrimp. The recipe is flexible enough to welcome your own discoveries.

What to Serve Alongside

A crisp white wine like Sauvignon Blanc or Pinot Grigio is practically essential here, the acidity echoing the lemon. A simple green salad with minimal dressing cuts through the richness, and crusty bread for soaking up any sauce that lingers on the plate is non-negotiable.

• Toast good bread with a little of that leftover olive oil and garlic if you want something special.
• A squeeze of fresh lemon over arugula with nothing but olive oil and salt makes a perfect counterpoint.
• Whatever wine you choose, chill it well because cold white wine and warm shrimp pasta are meant for each other.

Save to Pinterest

This pasta reminds me that some of the best meals don't require hours at the stove or a grocery list longer than your arm. Thirty minutes and a handful of honest ingredients can create something that feels like both a celebration and an everyday kindness.

Recipe FAQs

→ What type of pasta works best?

Linguine or spaghetti are ideal, offering a perfect texture and shape to hold the light lemon and herb sauce.

→ Can I substitute the shrimp?

Yes, other seafood like scallops or firm white fish can work well, adjusting cooking times accordingly.

→ How do I keep shrimp tender and juicy?

Cook shrimp briefly over medium-high heat until just pink and opaque, avoiding overcooking to maintain tenderness.

→ What if I want a dairy-free version?

Simply omit butter and Parmesan. Extra virgin olive oil provides richness without dairy.

→ How to add a subtle spicy kick?

Include a pinch of red pepper flakes when sautéing garlic for a gentle heat that complements the other flavors.

→ What wine pairs well with this dish?

Sauvignon Blanc or Pinot Grigio complement the citrus and seafood notes beautifully.