Lemon Herb Pasta Shrimp (Printable Version)

Linguine combined with shrimp, lemon zest, garlic, and fresh herbs for a fresh, flavorful dish.

# 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 - 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 1/2 cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season lightly with salt and freshly ground 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 pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add the remaining 1 tablespoon olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta to the skillet with reserved pasta water, lemon zest, and lemon juice. Toss to combine thoroughly.
06 - Return shrimp to the pan. Add parsley and optional basil, gently tossing until shrimp and pasta are evenly coated and warmed through. Adjust seasoning with salt and pepper to taste.
07 - Serve immediately, garnished with optional fresh herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It feels elegant enough for guests but comes together faster than ordering takeout.
  • The brightness of fresh lemon and herbs means you're getting real flavor without cream or heavy sauces.
  • Shrimp cooks so quickly that there's almost no room for things to go wrong.
02 -
  • Don't skip reserving pasta water; that starchy liquid is what transforms lemon juice and oil into an actual sauce instead of a thin coating.
  • Shrimp cooks in seconds, not minutes—the moment it turns from translucent gray to opaque pink is when you stop, or you'll end up with little rubber bullets.
  • Taste as you season; lemon intensity varies wildly between fruits, and what tastes bright in a small pan can taste different once everything's combined.
03 -
  • Have everything prepped and within arm's reach before you start cooking; shrimp waits for no one, and the last thing you want is to be chopping parsley while your main ingredient overcooks.
  • If you're cooking for someone and want to look effortless, time it so the pasta finishes right as you're searing the shrimp—it creates a beautiful choreography that feels intentional and calm.
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