Lemon Herb Pasta Shrimp (Printable format)

Tender shrimp and fresh herbs blend with zesty lemon and garlic for a light, flavorful pasta dish.

# List of 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)

# How to make it:

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 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta to the skillet along with reserved pasta water, lemon zest, and lemon juice. Toss to combine.
06 - Return shrimp to the skillet. Add parsley and basil, tossing gently until shrimp and pasta are coated and warmed through. Adjust seasoning with salt and pepper.
07 - Serve immediately, garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in half an hour, which means weeknight dinner without the stress.
  • The shrimp stays tender while the pasta soaks up that lemony, garlicky goodness.
  • It feels fancy enough for company but honest enough for just you on a Tuesday.
02 -
  • Save that pasta water before draining because the starch is what transforms this from a dry dish into something silky and cohesive.
  • Don't overcook the shrimp by even thirty seconds because they go from succulent to rubbery faster than you'd expect, and no amount of lemon will fix that.
03 -
  • Have everything prepped and ready before you start cooking because once the shrimp hits the pan, there's no pause button.
  • If you're cooking for someone with dietary restrictions, swapping to gluten-free pasta and omitting the butter and Parmesan keeps all the magic intact.
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