Lemon Shrimp Pasta (Printable)

A zesty dish featuring shrimp, lemon, garlic, and spaghetti tossed for a flavorful, refreshing meal.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Seafood

02 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

03 - 3 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - Zest of 1 lemon
06 - Juice of 1 large lemon (approximately 3 tbsp)
07 - 2 tbsp fresh parsley, chopped

→ Dairy & Oils

08 - 3 tbsp unsalted butter
09 - 2 tbsp extra-virgin olive oil
10 - 1/4 cup grated Parmesan cheese, plus extra for garnish

→ Seasonings

11 - 1/2 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
02 - Pat shrimp dry and season with salt and black pepper.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook for 1 minute, then stir in garlic and cook for 30 seconds until fragrant.
04 - Add shrimp in a single layer to the skillet. Sear for 1 to 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
05 - Add lemon zest, lemon juice, and red pepper flakes (if using) to the skillet. Stir to loosen any browned bits from the bottom.
06 - Lower heat to low. Add drained pasta, remaining 1 tablespoon butter, and half of the reserved pasta water. Toss to coat evenly.
07 - Return shrimp to the skillet and add Parmesan cheese. Toss until cheese melts, adding additional pasta water if needed to loosen sauce.
08 - Stir in chopped parsley. Adjust salt and pepper to taste.
09 - Plate immediately, garnishing with extra Parmesan and parsley as desired.

# Helpful Tips:

01 -
  • It's ready in thirty minutes, which means weeknight dinner stops being stressful.
  • The lemon keeps everything light, so you don't feel heavy after eating.
  • Shrimp cooks so fast that once you get the hang of the timing, you'll feel confident doing this in your sleep.
02 -
  • Don't let that lemon juice sit in an empty pan before the pasta goes in, or it'll taste flat instead of bright—the starch and fat are what make it sing.
  • If your shrimp stick to the pan, they're not ready to flip yet; wait for a golden crust to form and they'll release naturally.
  • Pasta water is liquid gold in this dish—it's what transforms dry ingredients into something that feels luxurious and cohesive.
03 -
  • Buy shrimp that haven't been frozen if your market has them, and if they have been, thaw them slowly in the refrigerator the night before—they'll have better texture.
  • Toast the Parmesan in the warm pasta for a few seconds before serving; it deepens the flavor and makes it taste almost nutty.

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