Lemon Herb Pasta Shrimp (Print Version)

Vibrant lemon-infused pasta with shrimp, garlic, fresh herbs, and olive oil for a bright, flavorful dish.

# What You'll 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 to Follow:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
02 - Pat shrimp dry and season lightly with salt and black pepper.
03 - Heat 2 tablespoons 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. Add remaining 1 tablespoon olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and lemon juice to the skillet. Toss well to combine.
06 - Return shrimp to the skillet. Add parsley and basil, tossing gently until shrimp and pasta are thoroughly coated and heated. Season with salt and pepper to taste.
07 - Plate immediately, garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, but tastes like you actually know what you're doing in the kitchen.
  • The shrimp stays tender and buttery while the lemon keeps everything bright instead of heavy.
  • One skillet means less cleanup, which honestly matters more as the day gets longer.
02 -
  • Overcooked shrimp is the main way this dish goes wrong, so stop cooking the moment they turn opaque. They'll continue cooking slightly from residual heat.
  • That pasta water is essential because it turns a loose, oily pasta into something that actually coats each strand. Don't skip it thinking you're being lighter.
  • The timing is tight, so read through everything once and have your ingredients prepped before you start cooking.
03 -
  • A microplane zester makes lemon zest silky and fine instead of chunky, and it's genuinely worth the counter space.
  • Cook the shrimp last so you can time everything to finish at once, with nothing sitting around getting cold.
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