Lemon Herb Pasta Shrimp (Printable)

Succulent shrimp and fresh herbs brighten a lemony pasta for a fresh and flavorful dinner.

# 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)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve half a cup of 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 skillet. Toss to combine thoroughly.
06 - Return shrimp to skillet. Add parsley and basil, tossing gently until shrimp and pasta are coated and warmed through. Adjust seasoning with salt and pepper as needed.
07 - Plate immediately, garnishing with additional herbs, lemon wedges, and Parmesan if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means you can feed people without spending your whole evening in the kitchen.
  • The lemon keeps everything feeling fresh and light, even though the shrimp and butter make it deeply satisfying.
  • It's one of those dishes that looks and tastes like you put in real effort.
02 -
  • The pasta water is not optional—those starch particles are what helps the sauce cling to the pasta and brings everything together into something creamy without any cream.
  • Shrimp cook fast and become rubbery if you're not paying attention; one minute per side is really all they need once the heat is right.
03 -
  • Cook the shrimp just until they turn pink; they'll continue cooking slightly from the residual heat, and overcooked shrimp is the only real mistake you can make here.
  • Save extra pasta water even if you think you won't need it—if the pasta seems dry when you toss everything, a splash more loosens everything up beautifully.
Return