Save to Pinterest There's a particular evening I'll never forget when my neighbor stopped by with an armful of fresh lemons from her tree, and I had a pound of shrimp thawing in the fridge. We stood in my kitchen deciding what to make, and she said, "Why overthink it?" So we didn't. We boiled pasta, seared the shrimp until they turned that perfect coral pink, and threw everything into one pan with her lemons, garlic, and whatever herbs I had on hand. It was ready in thirty minutes, and somehow tasted like we'd spent all afternoon on it.
I made this for my sister's surprise dinner party once, and she was convinced I'd been cooking all day. When she found out it took me less than half an hour, she demanded I teach her immediately. Now she makes it every time she wants to feel like she's got her life together, which turns out to be fairly often.
Ingredients
- Large shrimp, peeled and deveined (400 g): Pat them completely dry before cooking, or they'll steam instead of sear. That's the difference between a quick sear and a watery pan.
- Linguine or spaghetti (340 g): Cook it one minute under what the box says for that perfect al dente bite.
- Garlic, minced (3 cloves): Fresh garlic makes all the difference here. Bottled just doesn't have the same punch, and honestly it takes ten seconds to mince.
- Fresh lemon zest and juice (1 large lemon): This is where the magic lives. Use a microplane if you have one, and don't skip the zest even though it seems fussy.
- Fresh parsley, finely chopped (3 tbsp): Add it at the very end so it stays green and lively.
- Fresh basil, finely chopped (2 tbsp, optional): If you have it, use it. If you don't, the dish is still perfect.
- Extra-virgin olive oil (3 tbsp): Quality matters here since it's not cooking down into something else. Taste it first if you're unsure.
- Unsalted butter (1 tbsp): This adds a richness that pure oil can't quite manage on its own.
- Salt and freshly ground black pepper: Season as you go, not all at once at the end.
Instructions
- Get your water ready:
- Bring a large pot of salted water to a boil. It should taste like the sea, which is your guide for how salty to go. While you're waiting, pat your shrimp dry with paper towels.
- Cook the pasta:
- Add pasta to the boiling water and cook one minute under package time. You want it to have just a tiny bit of resistance when you bite it, not soft. Reserve half a cup of starchy pasta water before you drain everything.
- Sear the shrimp:
- Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Lay the shrimp flat in a single layer and don't touch them for a full minute or two. They'll go from gray to pink, and that's when you flip and cook the other side.
- Build the sauce:
- Remove the shrimp to a plate. Turn the heat down to medium and add the remaining olive oil and butter to the pan. When the butter foams, add your minced garlic and let it perfume the oil for just thirty seconds.
- Bring it all together:
- Add the hot pasta directly to the skillet along with that reserved pasta water, the lemon zest, and fresh lemon juice. Toss everything constantly so the starchy water emulsifies with the oil and makes a silky, light sauce.
- Finish and serve:
- Return the shrimp to the pan, scatter the parsley and basil over everything, and toss gently until warm. Taste it and adjust the salt and pepper. Plate immediately and finish with extra herbs, lemon wedges, and Parmesan if you're in the mood.
Save to Pinterest What I love most about this dish is how it somehow feels both effortless and elegant at the same time. It's the kind of meal that makes you feel proud in your kitchen without requiring you to actually suffer through cooking.
Why Lemon and Shrimp Were Made for Each Other
The acid in lemon does something magical to shrimp. It brightens the sweetness that's already there, and it keeps the dish from feeling rich even though there's butter involved. This is why lemon isn't just a garnish here, it's the whole reason the flavors work. You taste the shrimp clearly instead of everything blurring together into one heavy bite.
When You Have Guests and Almost No Time
This recipe exists for exactly those moments when you've agreed to cook but haven't planned ahead. Set your table while the water boils, grate some cheese if you feel like it, and mentally prepare yourself to plate and eat hot food. The whole process gives you just enough time to light a candle and pretend you've been organizing this meal all day.
Simple Swaps That Actually Work
Flexibility is built into this dish. If you don't have basil, don't sweat it. If you prefer fettuccine or spaghetti to linguine, go for it. Red pepper flakes add a quiet heat if that's your style, and a splash of white wine in place of some pasta water deepens the flavor without making things complicated. Fresh mint can stand in for basil in a pinch, and chives work beautifully instead of parsley if that's what you have.
- Make it dairy-free by skipping the butter and Parmesan entirely, the lemon and oil carry enough richness on their own.
- Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio to match the lightness and lemon notes.
- Store leftovers in the fridge, though this is honestly a dish best eaten the moment it hits the plate.
Save to Pinterest This is the kind of recipe that proves you don't need hours in the kitchen to eat something remarkable. Make it once and you'll find yourself making it again the moment you see a beautiful lemon or some good shrimp at the market.
Common Recipe Questions
- → Can I substitute the linguine with other pasta?
Yes, spaghetti or fettuccine work well as alternatives, maintaining a similar texture and ability to hold the sauce.
- → What can I use instead of butter for a dairy-free option?
Olive oil alone provides sufficient richness and flavor; omitting butter and Parmesan keeps the dish dairy-free and light.
- → How do I prevent the shrimp from overcooking?
Cook the shrimp briefly on medium-high heat until just pink and opaque, typically 1-2 minutes per side, then remove from heat promptly.
- → Can I add heat to this dish?
Yes, a pinch of red pepper flakes added during sautéing brings a subtle spicy kick without overwhelming the citrus notes.
- → What wine pairs well with this pasta?
Sauvignon Blanc or Pinot Grigio complement the lemon and seafood flavors nicely with their crisp acidity and refreshing notes.