Lemon Herb Pasta Shrimp (Print out)

A vibrant dish featuring linguine, shrimp, fresh herbs, lemon zest, and garlic for a light, satisfying meal.

# What You'll 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 Make It:

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

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, proving that restaurant-quality doesn't require hours in the kitchen.
  • Fresh lemon and herbs make it taste clean and alive without heavy cream weighing it down.
  • Shrimp cooks so fast that even beginners feel like they nailed it every single time.
02 -
  • Reserve that pasta water before draining—it's not just starch, it's the emulsifier that turns oil and lemon juice into something creamy and cohesive.
  • Overcooked shrimp becomes a rubbery disappointment in seconds, so err on the side of underdone and let residual heat finish the job.
03 -
  • Buy shrimp the day you'll cook them, or freeze them and thaw slowly in the fridge—quality deteriorates quickly and thawing properly keeps them tender.
  • If your skillet seems dry when you add the pasta, use more of the reserved pasta water—better too silky than dry and stuck.
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