If you’re looking for a bright, vibrant dinner that captures the spirit of summer in every forkful, Lemon Shrimp Pasta is calling your name! This dish brings together juicy, tender shrimp with the tangy zing of lemon and a silky butter-garlic sauce, all tossed with swirls of tender pasta. You’ll love how easy it is to create a restaurant-worthy meal in under half an hour. From that first twirl on your fork, the flavors will transport you to the Italian coast. With fresh, aromatic parsley and a generous dusting of Parmesan, Lemon Shrimp Pasta is sure to become one of your go-to favorites for busy weeknights or when you want to dazzle your guests.
Ingredients You’ll Need
Ingredients You’ll Need
There’s something magical about dishes that come together from everyday staples but taste like pure luxury. With Lemon Shrimp Pasta, each ingredient is essential: the pasta cradles the sauce, the shrimp provide juicy bites of protein, and the zesty duo of lemon and garlic bring the whole thing to life. Here’s what you’ll need (and why!):
- Pasta (12 oz linguine or spaghetti): Long noodles are perfect because they soak up all the buttery, citrusy flavors and give you those iconic pasta twirls.
- Large shrimp (1 lb, peeled and deveined): The star of the show! Choose large shrimp so every bite is plump and succulent.
- Olive oil (2 tablespoons): Adds a robust, Mediterranean flavor and helps cook the shrimp just right.
- Unsalted butter (4 tablespoons, divided): This is where the sauce gets its rich, silky backbone—don’t skimp on real butter!
- Garlic (4 cloves, minced): Fresh garlic infuses the sauce with bold, irresistible aroma in every bite.
- Red pepper flakes (1/2 teaspoon, optional): Just a pinch for those who like a subtle kick with their shrimp.
- Zest and juice of 1 large lemon: This brings the zing and brightness that sets Lemon Shrimp Pasta apart!
- Grated Parmesan cheese (1/2 cup): Melts into the hot noodles, adding a nutty, salty depth to each mouthful.
- Fresh parsley (1/4 cup, chopped): A shower of green to finish, adding fresh flavor and gorgeous color.
- Salt and black pepper to taste: Essential to make all those flavors sing together perfectly.
How to Make Lemon Shrimp Pasta
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a roaring boil—a generous splash of salt is key for flavorful pasta. Cook your linguine or spaghetti according to package directions until just al dente. Before draining, scoop out about half a cup of that starchy pasta water; it’ll work magic in binding all the tangy, buttery ingredients together later.
Step 2: Sauté the Shrimp
While the pasta cooks, heat olive oil and half your butter in a large skillet over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook for just 2–3 minutes per side. You’re looking for pink, plump shrimp with a hint of golden color—remove them from the pan as soon as they’re opaque to keep them juicy.
Step 3: Build the Sauce
In that same pan, add the remaining butter, then toss in your minced garlic and red pepper flakes (if you crave a little fire). Let them sizzle and perfume the kitchen for about a minute, but watch closely—you don’t want the garlic to brown. Then, stir in the lemon zest and juice, swirling everything together to build incredible depth of flavor.
Step 4: Bring It All Together
Return the shrimp to the pan, followed by the drained pasta and the reserved pasta water. Now, gently toss everything together until the noodles are beautifully coated in the lemony, garlicky butter sauce, and the shrimp are cozied up with your pasta.
Step 5: Add Finishing Touches
Off the heat, sprinkle in the grated Parmesan and plenty of fresh parsley. Give everything a final toss so the cheese melts in, and the herbs bring all their freshness. Your Lemon Shrimp Pasta is ready to plate—serve it steaming hot, with extra lemon wedges if you love an extra citrus burst.
How to Serve Lemon Shrimp Pasta
Garnishes
A sprinkle of chopped fresh parsley and a big squeeze of lemon over the top make the colors pop and every bite shine. Some extra grated Parmesan never hurts—set a bowl on the table for anyone who wants more cheesy goodness. If you love heat, a pinch more red pepper flakes are fantastic right at the end.
Side Dishes
Round out your Lemon Shrimp Pasta with a crisp green salad (arugula with a simple vinaigrette is perfect) or some roasted broccoli. A side of crusty bread is fantastic for soaking up every drop of that luscious sauce, and a glass of chilled white wine will make the meal feel extra celebratory.
Creative Ways to Present
Try twirling the pasta into individual nests, then topping each with a few shrimp for a restaurant-style look. For a family-style presentation, serve straight from a big, beautiful skillet in the center of the table. Lemon wedges on the side allow everyone to customize just how citrusy they want their pasta.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store the Lemon Shrimp Pasta in an airtight container in the refrigerator for up to two days. The flavors settle even more overnight, making it just as delightful as leftovers.
Freezing
For best texture, it’s usually better not to freeze this dish; shrimp can easily turn rubbery once thawed. However, if you must, freeze the pasta and shrimp separately in airtight bags for up to one month. Reheat gently to avoid overcooking.
Reheating
To reheat, pop leftovers in a skillet over low heat with a splash of water or broth, tossing until everything is hot and the sauce loosens up. If you’re microwaving, cover loosely and heat in one-minute intervals, stirring gently in between to keep the shrimp tender.
FAQs
Can I use frozen shrimp for Lemon Shrimp Pasta?
Absolutely! Just be sure to thaw them fully and pat very dry before cooking. This helps them sear instead of steam, keeping them juicy and flavorful.
Is there a dairy-free version of this recipe?
Yes! Substitute the butter with extra olive oil or a plant-based butter, and swap in a dairy-free Parmesan-style cheese or nutritional yeast for the finishing touch.
Which pasta shapes work best with Lemon Shrimp Pasta?
Long shapes like linguine or spaghetti are classic, but fettuccine or angel hair are excellent too. Short shapes like penne will work in a pinch but won’t catch the sauce quite as beautifully.
How can I make Lemon Shrimp Pasta extra creamy?
For a richer sauce, stir in a splash of heavy cream or half-and-half right before adding the cheese and parsley. This turns the sauce luxuriously velvety without overshadowing the lemony brightness.
What’s the best way to get a strong lemon flavor?
Use both the zest and the juice of a fresh, large lemon. The zest carries pure citrus oils, giving a zippy, fragrant punch that perfectly balances the buttery shrimp.
Final Thoughts
There’s nothing quite as satisfying as sharing a bowl of Lemon Shrimp Pasta with the people you love. This dish is proof that great food doesn’t have to be complicated—just a handful of good ingredients, a little zest (literally!), and dinner is transformed. Give it a try and let this zesty, garlicky pasta brighten up your next meal!
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Lemon Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Lemon Shrimp Pasta is a delightful seafood pasta dish that combines succulent shrimp with a zesty lemon and garlic butter sauce, all tossed with tender linguine and finished with Parmesan and fresh parsley.
Ingredients
Linguine or Spaghetti:
- 12 oz
Large Shrimp (peeled and deveined):
- 1 lb
Olive Oil:
- 2 tablespoons
Unsalted Butter (divided):
- 4 tablespoons
Garlic (minced):
- 4 cloves
Red Pepper Flakes (optional):
- 1/2 teaspoon
Zest and Juice of 1 Large Lemon:
- 1 lemon
Grated Parmesan Cheese:
- 1/2 cup
Chopped Fresh Parsley:
- 1/4 cup
Salt and Black Pepper:
- To taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package directions, reserving 1/2 cup of the pasta water.
- Cook the Shrimp: In a skillet, cook shrimp in olive oil and butter until pink and opaque, then set aside.
- Prepare the Sauce: In the same skillet, sauté garlic, red pepper flakes, lemon juice, and zest. Add back the shrimp and pasta, tossing to combine.
- Finish and Serve: Remove from heat, stir in Parmesan and parsley, then serve warm with lemon wedges.
Notes
- You can substitute angel hair or fettuccine for the linguine.
- For extra richness, stir in a splash of heavy cream.
- Use freshly grated Parmesan for the best flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 2g
- Sodium: 590mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 195mg
