Lemon Shrimp Pasta 🍋🍤🌿 Bright, Buttery, and Bursting With Garlic, Citrus, and Herb-Forward Flavor

This dish is pure sunshine in a bowl — seared shrimp tossed with pasta in a light, lemony butter sauce infused with garlic, herbs, and a touch of heat. It’s fast, fresh, and elegant without even trying. Perfect for weeknights when you want something vibrant but still comforting.

Ingredients (Serves 2–3)

For the pasta

• 8 oz linguine, spaghetti, or fettuccine
• Salted water for boiling
• ¼ cup reserved pasta water

For the shrimp

• 1 lb large shrimp, peeled and deveined
• Salt and pepper
• 1 tbsp olive oil
• ½ tsp garlic powder (optional)

For the sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon (add more to taste)
• ¼ tsp red pepper flakes
• ¼ cup grated Parmesan
• Optional: splash of white wine or broth to loosen

To finish

• 1–2 tbsp chopped parsley or basil
• Extra lemon wedges for serving
• More Parmesan or a drizzle of olive oil

Instructions

Step 1: Boil the pasta
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Sear the shrimp
Pat shrimp dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high and sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and set aside.

Step 3: Build the sauce
Reduce heat to medium. Add butter to the same pan, followed by garlic and red pepper flakes. Sauté 1–2 minutes until fragrant. Stir in lemon zest and juice. Add wine or pasta water to loosen if needed.

Step 4: Combine and toss
Add cooked pasta and shrimp to the skillet. Toss everything together with Parmesan and herbs until well-coated and glossy. Adjust with more lemon or pasta water to taste.

Step 5: Serve hot
Plate and finish with extra Parmesan, herbs, and a squeeze of lemon. Serve immediately.

Flavor Variations

• Add arugula, spinach, or peas for a pop of green
• Use brown butter for a nuttier, deeper version
• Swap shrimp for scallops or flaked salmon
• Stir in capers or olives for a briny edge
• Add a spoonful of crème fraîche or ricotta for creaminess

Pro Tips

• Zest the lemon before juicing for best aroma
• Don’t overcook the shrimp — remove from heat once pink
• Taste your sauce before adding more lemon — balance is key
• Parmesan should be finely grated so it melts evenly
• Pasta water helps emulsify and cling the sauce — don’t skip it

Final Thoughts

Lemon Shrimp Pasta is light, zesty, and full of coastal character — the kind of meal that wakes up your palate without weighing you down. It’s elegant enough for guests, fast enough for Tuesday, and always feels like a little escape.

Zest it. Sear it. Swirl it bright. 🍋🍤🌿

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

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