Save There's something about the smell of garlic hitting hot oil that makes me slow down and pay attention. One Tuesday evening, I was running late for dinner with friends, and I threw together this lemon herb pasta with shrimp on impulse. The kitchen filled with this bright, clean aroma—nothing fancy, just fresh lemon zest and herbs—and suddenly I wasn't in a rush anymore. That simple dish became the thing everyone asked me to make again.
I made this for my neighbor one spring when she mentioned she was tired of the same old meals. She ate the whole bowl in near silence, then asked if I'd teach her how I made it. We ended up cooking it together the next week, and she discovered she actually loved cooking when the dish didn't require a thousand steps or ingredients she couldn't pronounce.
Ingredients
- Large shrimp (400 g / 14 oz), peeled and deveined: Buy them this way if you can—it saves time and means you can focus on getting the cooking temperature just right.
- Linguine or spaghetti (340 g / 12 oz): Linguine catches the silky sauce better than thin spaghetti, but use what you have and it will still taste wonderful.
- Garlic (3 cloves), minced: Fresh is non-negotiable here since it's doing so much of the flavor work in such a simple dish.
- Lemon zest and juice (1 large lemon): Zest it before you juice it, and don't be shy—this is where the magic lives.
- Fresh parsley (3 tbsp), finely chopped: The bright green herb that brings everything into focus at the end.
- Fresh basil (2 tbsp), finely chopped (optional): If you have it, add it; if not, the parsley carries the dish beautifully on its own.
- Extra-virgin olive oil (3 tbsp): This isn't the time for budget oil—use something you actually like tasting on its own.
- Unsalted butter (1 tbsp): It adds a gentle richness that catches the lemon and herbs without overwhelming them.
- Salt and freshly ground black pepper: Taste as you go and adjust at the very end.
Instructions
- Boil the pasta:
- Fill a large pot with salted water and bring it to a rolling boil—you want it salty enough that it tastes like the sea. Cook the pasta until it's tender but still has a slight resistance when you bite into it, then scoop out about half a cup of the starchy cooking water before draining.
- Prepare the shrimp:
- Pat them dry with paper towels, which helps them cook evenly and get a nice color. A light sprinkle of salt and pepper is all they need at this point.
- Cook the shrimp:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in a single layer, sear the shrimp for about a minute per side—they should be pink and opaque but still tender inside.
- Build the sauce base:
- Turn the heat down to medium and add the remaining oil and butter to the same skillet. When the butter foams, add your minced garlic and let it bloom for just 30 seconds until the smell hits you—that's when you know it's done.
- Bring it together:
- Add the drained pasta to the skillet along with that reserved pasta water, the lemon zest, and lemon juice. Toss everything gently so the starchy water creates a silky coating on each strand.
- Finish and serve:
- Return the shrimp to the pan, scatter the parsley and basil over everything, and toss just until the shrimp is heated through and all the herbs are distributed. Taste it, adjust the salt and pepper if it needs it, then plate it immediately while everything is still warm.
Save The first time my teenage son actually complimented something I cooked without being prompted, it was this dish. He asked if there was more, and I realized it wasn't about impressing anyone with complexity—it was about simple, good ingredients treated with a little care.
The Lemon Factor
Lemon is doing almost all the work in this recipe, which means you can't hide behind heavy cream or complicated technique. The zest gives you brightness right from the start, while the juice adds a subtle tang that balances the richness of the butter and olive oil. It's the kind of balance that makes you feel smart without actually having to do much thinking.
Shrimp Cooking 101
Shrimp cooks so fast that the window between perfect and overdone is maybe 60 seconds. I learned this the hard way more than once, overcooking a whole batch because I got distracted. Now I arrange them in a single layer, set a timer, and don't wander away from the stove.
Variations and Swaps
This dish is forgiving once you understand its bones. Some nights I'll skip the basil if I don't have it, or add a pinch of red pepper flakes if I want a little heat. One time I forgot to buy butter and used an extra splash of olive oil instead, and it was still delicious—less rich, but equally good.
- Use fettuccine or spaghetti if linguine isn't in your pantry; just stick with a pasta shape that can hold onto the sauce.
- A tiny pinch of red pepper flakes adds complexity without making it noticeably spicy.
- If you're cooking for someone who can't have dairy, skip the butter and let the olive oil and lemon carry the show.
Save This is the kind of meal that proves you don't need hours in the kitchen to feed people something that feels both nourishing and thoughtful. Make it, taste it, and enjoy the small moment of peace that comes from something simple done well.
Recipe FAQ
- → What type of pasta works best in this dish?
Linguine or spaghetti are ideal as their thin strands hold the light sauce well, but fettuccine can also be used as a substitute.
- → How can I prevent shrimp from overcooking?
Cook shrimp quickly over medium-high heat for 1-2 minutes per side until just pink and opaque to maintain a tender texture.
- → Can I adjust the lemon flavor intensity?
Yes, you can add more lemon juice or zest for a brighter citrus punch or reduce it for a subtler tang.
- → What herbs complement the shrimp and lemon?
Fresh parsley and basil add vibrant aroma and freshness that enhance the seafood and citrus notes beautifully.
- → Is there a dairy-free option for this dish?
Omit the butter and Parmesan cheese, and rely on olive oil and fresh herbs to keep the flavors rich and balanced.
- → What sides pair well with this pasta?
Light salads, crusty bread, or steamed vegetables complement the dish without overpowering its fresh citrus and herb flavors.