Lemon Herb Pasta Shrimp (Printable Version)

Vibrant pasta tossed with shrimp, fresh herbs, lemon zest, and garlic for a light, flavorful dish.

# Components:

→ 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)

# Preparation steps:

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 - While pasta cooks, pat shrimp dry and season lightly with salt and black pepper.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 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 skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and lemon juice to skillet. Toss to combine.
06 - Return shrimp to skillet. Add parsley and basil. Toss gently until shrimp and pasta are fully coated and heated through. Adjust seasoning with salt and pepper.
07 - Plate immediately and garnish with additional herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you've spent hours cooking when you've really only spent thirty minutes.
  • The shrimp stays tender and the pasta soaks up all that lemony brightness without feeling heavy.
  • Your kitchen will smell absolutely incredible while it's happening.
02 -
  • Overcooked shrimp turns rubbery and nothing fixes it, so pull them off the heat the moment they turn fully pink—they'll look less done than you expect.
  • That pasta water isn't just starch, it's your secret weapon for making the sauce cling to everything instead of pooling at the bottom of the bowl.
03 -
  • A pinch of red pepper flakes scattered at the very end adds heat without changing the flavor profile the way black pepper does.
  • If you're feeding vegetarians, skip the shrimp and add halved cherry tomatoes and white beans to the pan—it's completely different but equally satisfying.
Return