Lemon Herb Pasta Shrimp (Print)

Fresh herbs, zesty lemon, and tender shrimp combine in a vibrant pasta dish with garlic and olive oil.

# 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)

# Method:

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 and drain the pasta.
02 - Pat the 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 the shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add the remaining 1 tablespoon 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 the 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. Serve immediately garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The shrimp cooks in minutes, so your whole meal is ready faster than you can say dinner date.
  • One pan, minimal cleanup, and somehow it tastes like restaurant food without the fuss.
  • The lemon juice and pasta water create this silky, luxurious sauce with zero cream involved.
02 -
  • That pasta water with all its starch is basically liquid gold here—it's what transforms a simple combination into a proper sauce, so don't skip reserving it.
  • Shrimp overcooks in seconds and becomes rubbery and sad, so the moment it turns pink and opaque, you're done; look for that color change, not a timer.
  • The lemon needs to go in off heat or with the pan off the flame so you preserve all that bright flavor instead of cooking it into submission.
03 -
  • Reserve your pasta water before you drain—this starchy liquid is what transforms olive oil and lemon juice into an actual sauce instead of just a drizzle.
  • If your skillet seems dry after searing the shrimp, add a tiny splash of that reserved pasta water to deglaze and pick up all those flavorful browned bits stuck to the bottom.
Back