Lemon Herb Pasta Shrimp (Printable)

Succulent shrimp and fresh herbs mingle with zesty lemon and garlic in a bright pasta meal.

# What You 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:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season lightly with salt and 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 1–2 minutes per side until pink and opaque. Remove shrimp from skillet.
04 - Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta, reserved pasta water, lemon zest, and lemon juice to the skillet. Toss to combine.
06 - Return shrimp to the skillet. Add parsley and basil, tossing gently until shrimp and pasta are coated and heated through. Adjust seasoning with salt and pepper.
07 - Serve immediately, garnished with extra herbs, lemon wedges, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in thirty minutes, which means you can actually have people over without spending all day cooking.
  • The shrimp stays tender and juicy while the lemon brightens everything without making it feel heavy.
  • Somehow it tastes like you put in way more effort than you actually did.
02 -
  • If your shrimp overcook even slightly they turn rubbery and sad, so watch them carefully—one to two minutes per side is really all they need.
  • Reserve your pasta water before you drain—this starchy liquid is what transforms olive oil and lemon juice into an actual sauce instead of just a drizzle.
  • The lemon needs to be fresh; bottled lemon juice gives you a sour flat taste instead of that bright, zesty lift.
03 -
  • Buy the best olive oil and lemon you can find; with so few ingredients, they matter more than you'd think.
  • If your shrimp are frozen, thaw them in the fridge overnight, not in warm water—it keeps them tender and prevents them from absorbing extra water.
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