Lemon Herb Pasta Shrimp (Printable Version)

Zesty lemon pasta combined with shrimp, garlic, and fresh herbs for a bright, easy main course.

# What You'll 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 - lemon wedges
12 - extra fresh herbs (optional)
13 - freshly grated Parmesan cheese (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
02 - Pat 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 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 the skillet. Toss to combine thoroughly.
06 - Return shrimp to the pan. Add parsley and basil, tossing gently until shrimp and pasta are evenly coated and heated through. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately garnished with extra herbs, lemon wedges, and freshly grated Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in half an hour, perfect for when you want something restaurant-quality without the fuss.
  • The lemon keeps everything bright and light, so you won't feel weighed down after eating.
  • Shrimp cooks so fast that even if you're new to cooking seafood, you'll nail it on the first try.
02 -
  • Don't skip drying the shrimp—moisture is the enemy of a good sear and a silky sauce.
  • That reserved pasta water is a game-changer; starch thickens the sauce naturally and helps it coat the noodles instead of pooling at the bottom of the bowl.
  • Add fresh herbs at the very end so they stay bright and don't turn dark and bitter from the heat.
03 -
  • Start tasting the pasta a minute before the package says it's done—that's when you catch it at al dente instead of soft.
  • Keep the skillet moving while the shrimp cook so they sear evenly and don't steam in their own juices.
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