Lemon Herb Pasta Shrimp (Printable Page)

Delight in fresh herbs, lemon, garlic, and plump shrimp tossed with pasta for a bright, satisfying dish.

# 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)

# 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.
02 - Pat the 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 just pink and opaque. Remove 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 to skillet with reserved pasta water, lemon zest, and lemon juice. Toss to combine.
06 - Return shrimp to the pan. Add parsley and basil, tossing gently until everything is coated and heated through. Adjust seasoning with salt and pepper.
07 - Plate immediately, garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's ready faster than takeout, but tastes like you've been cooking all day.
  • The shrimp stays tender and the pasta soaks up that buttery lemon sauce without feeling heavy.
  • You can make it feel fancy or throw it together on a Tuesday night without thinking twice.
02 -
  • Don't skip patting the shrimp dry—wet shrimp steam instead of sear, and that's the difference between this being restaurant-quality and disappointing.
  • Taste the sauce before the pasta is fully tossed in and adjust the lemon juice now, not after, because the acid mellows as it sits with the starch.
03 -
  • Buy shrimp the day you're cooking them if possible, or store them in the coldest part of your fridge on a bed of ice so they stay perfectly firm and sweet.
  • Make this dish with good olive oil you actually enjoy tasting, because the oil is a main character here, not a supporting player.
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