Lemon Herb Pasta Shrimp

There's something about the brightness of lemon that makes me think of a summer evening I spent at a little waterfront kitchen, watching someone toss pasta with the kind of ease that comes from doing something a hundred times. The shrimp hit the pan with a satisfying sizzle, and suddenly the whole space smelled like garlic and the sea. That dish taught me that the simplest meals are often the ones that linger longest in memory, especially when they come together in less than half an hour.

I made this for a friend who'd been craving seafood but said everything felt too heavy lately. Watching her face when she tasted that first bite—the slight surprise at how light it was, the way she immediately twirled another forkful—I realized this dish has a way of feeling like a small gift. It's the kind of meal that makes people slow down.

Ingredients

• Large shrimp, 400 g (14 oz), peeled and deveined: Quality shrimp makes all the difference; pat them completely dry before cooking so they get a proper sear instead of steaming.
• Linguine or spaghetti, 340 g (12 oz): Linguine's flat shape holds the lemony sauce beautifully, but spaghetti works just as well if that's what you have.
• Garlic, 3 cloves, minced: Fresh garlic is non-negotiable here; it's your backbone of flavor, blooming quickly in hot oil.
• Lemon zest and juice from 1 large lemon: The zest gives concentrated brightness while the juice adds acid that ties everything together.
• Fresh parsley, 3 tbsp, finely chopped: Parsley is fresh and grassy; add it at the end so it stays vibrant.
• Fresh basil, 2 tbsp, finely chopped (optional): Basil adds a subtle sweetness and aromatic lift if you have it on hand.
• Extra-virgin olive oil, 3 tbsp: Use a good one you actually like tasting; it's not hidden under other flavors here.
• Unsalted butter, 1 tbsp: Butter rounds out the sauce and adds richness without overwhelming the delicate shrimp.
• Salt and freshly ground black pepper, to taste: Season shrimp before cooking and the pasta water early; it's easier to adjust than to fix underseasoning.
• Lemon wedges and fresh herbs for garnish: These finishing touches are what make the plate feel intentional.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Salt your water generously and get pasta cooking:

Fill a large pot most of the way with water, salt it until it tastes like the sea, and bring it to a rolling boil. This is your flavor foundation. Drop in the pasta and stir occasionally, cooking until it's al dente—tender but still with a tiny bit of resistance when you bite it.

Prepare the shrimp while pasta cooks:

Pat each shrimp dry with paper towels; any moisture on the surface will prevent browning. Season them lightly with salt and a grind of black pepper, and set them aside on a clean plate.

Sear the shrimp until they turn pink:

Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Lay the shrimp in a single layer and leave them alone for a minute so they develop a light golden color, then flip and cook for another minute or so until they're just opaque. This shouldn't take longer than two minutes total; overcooked shrimp gets rubbery. Transfer them to the plate.

Build the sauce with garlic:

Lower the heat to medium, add the remaining 1 tbsp olive oil and the butter to the same skillet. When the butter foams, add your minced garlic and let it toast for about 30 seconds until it becomes fragrant; you're looking for golden, not brown.

Toss pasta into the lemony emulsion:

Reserve about 120 ml of pasta water before draining. Add the drained pasta directly to the skillet along with the lemon zest and juice, then add some of that reserved pasta water—the starchy liquid helps create a silky sauce that clings to each strand. Toss everything together.

Bring it all together with herbs:

Return the shrimp to the pan, scatter the fresh parsley and basil over everything, and toss gently until the shrimp are warmed through and the herbs are distributed. If the pasta seems dry, add another splash of pasta water. Taste and adjust salt and pepper.

Serve immediately while everything's still warm:

Transfer to bowls or plates and finish with a few torn herb leaves, a lemon wedge, and a light grating of Parmesan if you like it. The whole dish should taste bright and balanced, never heavy.

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Pin It

The best version of this dish I ever made came together on a weeknight when I had three ingredients I wasn't sure worked together and twenty minutes before someone arrived. The gamble of trusting simple technique over complexity paid off, and it reminded me that sometimes the dishes we worry least about are the ones people ask for again.

Choosing Your Pasta Shape

Linguine is my go-to because its flat, ribbon-like surface catches and holds the light lemony sauce better than round pasta would. But I've made this with spaghetti when it's what I had in the cupboard, and honestly, it's just as good. Fettuccine would work beautifully too—thicker strands mean more surface area for that glossy coating. The shape matters less than the fact that you're cooking it to just barely al dente; soft pasta will turn to mush when you toss it in the hot pan.

The Shrimp Question

Size matters more than I initially realized. Large shrimp cook evenly in the minute or two this recipe gives them; smaller ones can vanish, and enormous ones might not cook through. The drying step feels unnecessary until you try it—wet shrimp releases steam instead of browning, and browning is where flavor lives. I learned this the expensive way by using freshly thawed shrimp once, and the difference was noticeable enough that I've never skipped it since.

Variations and Flexibility

This recipe welcomes small changes without falling apart. A pinch of red pepper flakes stirred into the oil before the garlic adds a subtle heat that doesn't overwhelm. Sometimes I add a small handful of cherry tomatoes or a few capers for texture and a briny note. The dairy-free version works perfectly if you skip the butter and Parmesan—the pasta water creates enough body that you won't miss either.

• Fresh herbs are essential, but if you only have parsley, use a generous handful of it instead.
• A splash of dry white wine swirled into the pan after the garlic adds complexity, though it's completely optional.
• Leftovers reheat gently with a splash of water stirred in, though this dish is truly best eaten fresh and warm.

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

Check price on Amazon

Pin It

This dish exists in that sweet spot where it feels special enough to cook for someone you want to impress, but simple enough that you can make it on a random Tuesday when you want something good without the fuss. That balance, I think, is what keeps bringing me back to it.

Recipe FAQs

→ What pasta works best for this dish?

Linguine or spaghetti are ideal choices, but fettuccine can also be used as a substitute.

→ How do I prevent shrimp from overcooking?

Cook shrimp quickly over medium-high heat until just pink and opaque to ensure they stay tender.

→ Can I make this dish dairy-free?

Omit the butter and Parmesan cheese to prepare a dairy-free version without compromising on flavor.

→ What herbs complement the lemon and shrimp?

Fresh parsley and basil add bright, aromatic notes that balance the citrus and seafood flavors.

→ Is there a suggested wine pairing?

Sauvignon Blanc or Pinot Grigio pair wonderfully with the citrus and herb flavors in this dish.

→ Can I add some heat to the dish?

A pinch of red pepper flakes can be added during cooking to introduce subtle spice.