Pin It There's something almost magical about the moment when shrimp hits a hot pan and the kitchen fills with that briny, garlicky perfume. I discovered this dish one summer evening when I had friends coming over in an hour and my fridge held little more than pasta, a bag of shrimp, and half a lemon sitting in the crisper drawer. What started as improvisation became the dish I reach for whenever I want something that feels both effortless and impressive.
My neighbor tasted this once and asked for the recipe in the middle of dinner, fork still in hand. She's made it probably fifty times since, and every time she tells me it's her go-to dish when she wants to feel like she's cooking something special but doesn't want to stress about it. That's when I knew this wasn't just a random weeknight meal—it was the kind of recipe that sticks with people.
Ingredients
- Large shrimp (400 g or 14 oz), peeled and deveined: The size matters here—large shrimp stay tender and don't disappear into the pasta, and deveining is worth the two extra minutes of prep work.
- Linguine or spaghetti (340 g or 12 oz): Linguine's flat shape catches the sauce better than round spaghetti, but either works beautifully.
- Garlic (3 cloves), minced: Mince it by hand if you can—a food processor sometimes turns garlic bitter, and you want that sweet, toasted flavor instead.
- Lemon (zest and juice of 1 large): Use a microplane zester if you have one; it gives you delicate shreds instead of chunky pieces.
- Fresh parsley (3 tbsp), finely chopped: This is where the brightness comes from, so don't skip it or substitute dried herbs.
- Fresh basil (2 tbsp), finely chopped (optional): It adds a subtle sweetness that makes people pause and ask what they're tasting.
- Extra-virgin olive oil (3 tbsp): Don't use the cheap stuff here—this dish has so few ingredients that quality actually shines through.
- Unsalted butter (1 tbsp): The butter rounds out the lemon and adds a whisper of richness that keeps the dish from tasting austere.
- Salt and black pepper to taste: Taste as you go; lemon and shrimp are forgiving but seasoning isn't.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add pasta and cook until al dente, which means it still has a tiny bit of firmness when you bite it. This usually takes about a minute less than the package says.
- Prepare the shrimp:
- While pasta cooks, pat your shrimp completely dry with paper towels and season with just salt and pepper. Dry shrimp cook better and brown more beautifully than wet ones.
- Sear the shrimp:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer and don't touch them for a full minute—this creates that golden crust you want. Flip and cook one more minute until they're opaque, then transfer to a plate.
- Build the sauce:
- Turn the heat to medium and add the remaining oil and butter to the skillet. When the butter melts, add minced garlic and let it toast for just thirty seconds until your kitchen smells incredible. Don't let it brown or it turns bitter.
- Toss it all together:
- Add drained pasta to the skillet along with about half a cup of the reserved pasta water, then add lemon zest and juice. The starchy pasta water is what creates the silky sauce, so don't skip saving it. Toss everything gently for about a minute.
- Finish the dish:
- Return shrimp to the pan, scatter in parsley and basil, and toss until everything is hot and coated. Taste and adjust salt and pepper—remember the pasta water and Parmesan are both salty, so be gentle.
- Serve right away:
- Transfer to plates immediately and serve with lemon wedges, extra herbs, and Parmesan if you like. Pasta continues cooking in residual heat, so timing is everything.
Pin It I made this for my sister the week she moved into her first apartment, and we ate it straight from the pan standing in her empty kitchen because her dishes hadn't arrived yet. We kept saying we should probably sit down, but we just kept eating and laughing, and somehow that moment of standing in an empty room with good food and someone you love felt like the beginning of something. She still texts me photos of it when she makes it, which is often.
Why This Dish Works
The magic is in its simplicity—there are no competing flavors here, just shrimp, lemon, garlic, and pasta working together. The pasta water creates an emulsion with the oil that clings to every strand, while the lemon zest and juice keep everything bright instead of heavy. It's the kind of dish where each ingredient has a job and nothing is wasted.
Timing and Flow
This entire meal hinges on not overthinking it. Start your water, prep your shrimp and lemon while it heats, then move quickly once things hit the pan. The whole process takes about thirty minutes from start to finish, which means you can actually have a conversation with whoever you're cooking for instead of disappearing into the kitchen. I've made this in dorm rooms, tiny apartments, and full kitchens—the speed is always the same.
Endless Variations
Once you understand how this dish works, you can adjust it based on what you have. Swap the shrimp for scallops, add spinach or arugula at the end, toss in capers or a pinch of red pepper flakes, or use a combination of lemon and lime for a different mood. I've added sun-dried tomatoes, fresh corn in summer, and even a handful of baby peas. The foundation is so solid that it welcomes changes.
- Red pepper flakes add a gentle heat that plays beautifully with lemon and garlic.
- A splash of white wine at the end (Sauvignon Blanc or Pinot Grigio) deepens the flavor without making it heavy.
- If you're dairy-free, the butter and Parmesan aren't essential—the olive oil and pasta water handle the sauce perfectly fine on their own.
Pin It This is the pasta I reach for when I want something that tastes like summer, even in the middle of winter. It never disappoints.
Questions & Answers
- → How do I prevent shrimp from overcooking?
Cook shrimp briefly over medium-high heat until just pink and opaque, about 1–2 minutes per side, then remove promptly to avoid toughness.
- → Can I use other herbs besides parsley and basil?
Yes, fresh herbs like thyme or cilantro can be used to add different aromatic profiles, though parsley and basil complement lemon and shrimp especially well.
- → What pasta types work best with this dish?
Linguine and spaghetti are ideal for coating with the sauce, but you can substitute fettuccine or similar long pasta shapes as desired.
- → How does reserved pasta water improve the dish?
The starchy pasta water helps bind the sauce to the noodles, creating a silky, cohesive texture without making it too watery.
- → What wine pairs nicely with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the citrusy freshness and seafood flavors beautifully.
- → Can I prepare this dish dairy-free?
Simply omit butter and Parmesan and rely on olive oil and lemon for flavor, maintaining a bright and fresh profile.