Lemon Herb Pasta Shrimp (Printable)

Delicate pasta tossed with shrimp, fresh herbs, lemon zest, and garlic in a light, flavorful blend.

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
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 shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium and 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 thoroughly.
06 - Return shrimp to the pan. Add parsley and basil, tossing gently until shrimp and pasta are coated and heated through. Adjust seasoning with salt and pepper.
07 - Serve immediately garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, yet tastes like it required actual effort.
  • The pasta water creates a silky sauce that clings to every strand without needing heavy cream.
  • Shrimp cooks so quickly that you can't really mess it up if you pay attention for just a minute.
02 -
  • Overcooking shrimp by even one minute makes them rubbery and sad, so watch them closely and pull them off heat the moment they turn pink.
  • Don't skip reserving pasta water—that starchy liquid is what transforms a pile of ingredients into something with actual sauce and texture.
  • Add the pasta to the pan while it's still hot, not cooled down; the heat helps everything meld together into one cohesive dish.
03 -
  • Buy shrimp frozen if fresh ones aren't available—they're often fresher than what's labeled fresh, and thawing them slowly in the refrigerator gives you better texture.
  • Don't be shy with the final seasoning; taste it before you serve it and adjust the salt and lemon juice until it makes you smile.
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