Lemon Herb Pasta Shrimp (Print Version)

Vibrant pasta with shrimp, fresh herbs, lemon zest, and garlic, delivering a bright and 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)

# Directions:

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 - 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 shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove shrimp to a plate.
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 the cooked pasta to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss thoroughly to combine.
06 - Return shrimp to the skillet. Add parsley and basil, tossing gently until shrimp and pasta are evenly coated and warmed through. Adjust seasoning with salt and pepper to taste.
07 - Plate immediately and garnish with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress.
  • The shrimp turns perfectly tender when you don't overthink it, giving you restaurant-quality results at home.
  • Lemon and fresh herbs do all the heavy lifting, so it tastes bright and alive without feeling heavy.
02 -
  • Overcooked shrimp becomes rubbery, and there's no fix for it—the moment it turns from translucent to fully opaque, it's done, so set a timer on your phone and stick to it.
  • Saving that pasta water is the secret sauce; the starch in it creates a glossy coating that makes the whole dish feel more luxurious than it has any right to be.
03 -
  • Zest your lemon before you cut it in half to juice it—whole lemons are much easier to work with than halves when you're trying to get a grater between your hand and the fruit.
  • If your shrimp are frozen, thaw them in the refrigerator the night before, or in a bowl of cold water for 15 minutes; rushing this step with hot water makes them cook unevenly.
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