Pin it There's something about the smell of garlic hitting hot oil that makes you feel like you're cooking in a proper kitchen, even if you're just in your apartment on a Tuesday night. I discovered this lemon herb pasta by accident—I had shrimp that needed using and a lemon on the counter, and something just clicked. The brightness of it all, the way the herbs cut through the richness, it became one of those dishes I find myself making when I want to feel both sophisticated and completely at ease.
I made this for friends on a warm evening, and what I remember most is how quiet the table got once everyone took their first bite—not an awkward silence, but the kind where people are genuinely focused on eating. Someone asked for the recipe before dessert, and I realized this had become the dish I make when I want to impress without showing off.
Ingredients
- Large shrimp (400g): Look for shrimp that feel firm and smell like the ocean, not like ammonia—pre-peeled saves time, but peeling them yourself means fresher flavor.
- Linguine or spaghetti (340g): This is your foundation; cook it just shy of tender so it keeps its character when you toss it.
- Garlic (3 cloves): Minced fine means it dissolves into the oil and coats everything—don't skip this step.
- Lemon (1 large): The zest is where the real brightness lives, and fresh juice keeps everything tasting alive.
- Fresh parsley (3 tbsp): This is the herb that ties everything together; basil is lovely but parsley is essential.
- Basil (2 tbsp): Optional, but if you have it, add it—it rounds out the flavor in a way that feels complete.
- Extra-virgin olive oil (3 tbsp): This makes or breaks the dish; use something you'd actually taste.
- Unsalted butter (1 tbsp): A small amount adds depth and helps everything coat beautifully.
- Salt and black pepper: Season as you go, not all at the end—it makes a real difference.
Instructions
- Boil your pasta water:
- Fill a large pot about three-quarters full with salted water—it should taste like the sea. Bring it to a rolling boil; this takes longer than you'd think, so don't watch it.
- Cook the pasta:
- Add your pasta and stir it a couple of times in the first minute so it doesn't stick. Cook until it's just tender with a little resistance when you bite it—check the package instructions and taste it a minute before they say.
- Reserve pasta water, drain:
- Before you drain, grab a small bowl and scoop out about 120ml of that starchy, cloudy pasta water—this is liquid gold for finishing the dish. Drain the rest and set the pasta aside.
- Prepare the shrimp:
- Pat them completely dry with paper towels; dry shrimp cook better and develop a nicer color. Give them a light sprinkle of salt and pepper.
- Sear the shrimp:
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it's hot and just starting to shimmer. Lay the shrimp in a single layer and resist the urge to move them—let them cook for about a minute until they're golden on one side, then flip them for another minute until they're pink all the way through.
- Make the sauce base:
- Remove the shrimp to a plate and lower the heat to medium. Add the last tablespoon of olive oil and the butter to the pan, letting it foam slightly. When it's foaming, add your minced garlic and cook for just 30 seconds—you want it fragrant but not brown.
- Bring it all together:
- Add the cooked pasta to the skillet along with the reserved pasta water, the lemon zest, and juice. Toss everything together gently for about a minute, letting the pasta absorb the flavors and the water reduce slightly.
- Finish and serve:
- Return the shrimp to the pan and scatter in the parsley and basil if you're using it. Toss everything until it's heated through and evenly coated, then taste and adjust your salt and pepper one more time. Serve right away while everything is warm and the flavors are bright.
Pin it This pasta became part of my regular rotation because it never feels repetitive, even though the ingredient list stays the same. Every time I make it, something small shifts—sometimes the lemon is more assertive, sometimes the herbs hit differently—and it reminds me that cooking the same thing over and over isn't about perfection, it's about getting to know something deeply.
Why This Works So Well
There's a reason this combination has been around forever: the shrimp brings richness and protein, the lemon cuts through it with acidity that makes your mouth water, and the herbs add complexity without needing anything heavy. The pasta water is the secret that ties everything together into a silky sauce that tastes far more composed than you'd expect from such simple ingredients. It's the kind of dish where good technique and good ingredients do most of the work for you.
How to Adapt This for What You Have
If you don't have basil, parsley alone is perfectly fine—use more of it if you like. No fresh herbs at all? The lemon and garlic will still carry the whole dish. You can swap the shrimp for scallops if that's what you have, or even chunks of white fish; the cooking time might change slightly, but the technique stays the same. Some people love a pinch of red pepper flakes scattered in at the end, and honestly, it's worth trying.
The Details That Actually Matter
The difference between this dish being bright and vibrant or dull and heavy comes down to a few small choices: using good olive oil, zesting the lemon fresh instead of using old juice, and tasting as you season instead of waiting until the end. Buy the best quality shrimp you can find or afford, and don't let them sit around in your fridge waiting for the right moment—use them the day you buy them if possible. These small choices compound.
- Squeeze your lemon juice fresh; bottled tastes nothing like it and will change the whole character of the dish.
- If you're cooking for people who love heat, keep a small bowl of red pepper flakes on the table and let them adjust their own plate.
- Serve this with crusty bread and maybe a simple salad, but honestly the pasta with its sauce is where everyone's attention will be.
Pin it This is one of those recipes that taught me how to cook better just by making it repeatedly. There's real pleasure in taking something this simple and making it taste like it matters.
Recipe FAQs
- → What type of pasta works best here?
Linguine or spaghetti are ideal as they hold the light lemon sauce well without overpowering the shrimp.
- → Can fresh herbs be substituted?
Yes, parsley and basil provide freshness, but you can try oregano or thyme for different flavor notes.
- → How do you prevent shrimp from overcooking?
Cook shrimp on medium-high heat for 1–2 minutes per side until just pink and opaque for tender results.
- → Is the butter necessary in this dish?
Butter adds richness to the lemon-garlic sauce, but it can be omitted or replaced with extra olive oil for dairy-free needs.
- → What pairs well as a beverage with this meal?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the citrus and seafood beautifully.