Lemon Shrimp Pasta is a bright, zesty, and satisfying dish that brings together tender shrimp, al dente pasta, and a refreshing lemon-garlic butter sauce. It’s a light yet flavorful meal perfect for spring and summer, offering a burst of citrus balanced by savory herbs and a touch of heat.
Quick to prepare and impressive in presentation, this pasta is ideal for weeknight dinners or entertaining guests. Whether served with a side salad or crusty bread, Lemon Shrimp Pasta delivers gourmet taste with minimal effort, making it a go-to choice for seafood lovers and fans of fresh, vibrant flavors.
Lemon Shrimp Pasta
Description
Lemon Shrimp Pasta is a light, zesty, and flavorful dish that combines tender shrimp with al dente pasta, all tossed in a bright lemon-garlic butter sauce.
The fresh citrus flavor enhances the natural sweetness of the shrimp, while a sprinkle of herbs like parsley or basil adds a fresh finish.
Often topped with grated Parmesan and a pinch of chili flakes, it strikes a perfect balance between richness and freshness.
This easy, elegant pasta is perfect for a quick weeknight dinner or a summer gathering, offering restaurant-quality flavor in under 30 minutes.
Ingredients
For the shrimp and sauce:
Instructions
-
Cook the pasta:
Begin by bringing a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
Tip: Don’t rinse the pasta; the starch helps the sauce cling to it beautifully.
-
Prepare the shrimp:
While the pasta is cooking, pat the shrimp dry with a paper towel. This helps them sear rather than steam. Season them lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Do not overcook, or the shrimp will become rubbery.
Remove the shrimp from the skillet and set aside.
-
Build the lemon garlic sauce:
In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, just until fragrant.
Add the lemon zest and lemon juice to the skillet. Stir well and let it cook for 1 minute to release the citrusy aroma. Pour in the white wine or chicken broth and let it simmer for another 1–2 minutes, reducing slightly.
Optional: If you want a richer sauce, add a splash of heavy cream or a spoonful of cream cheese at this stage.
-
Toss pasta and shrimp:
Add the cooked pasta back into the skillet and toss it with the lemon garlic sauce. Add a bit of the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency—silky and light but coating the pasta well.
Return the shrimp to the skillet and toss again. Add the grated Parmesan cheese and half the chopped parsley, stirring until everything is evenly combined.
Season to taste with additional salt, pepper, or more lemon juice if needed.
-
Garnish and serve:
Divide the pasta among bowls or plates. Top with extra Parmesan cheese, remaining parsley, and lemon wedges for squeezing.
Serve immediately with crusty bread or a simple side salad for a full meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 180mg60%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lemon Shrimp Pasta is a bright, zesty, and satisfying dish that’s ideal for both weeknight dinners and elegant gatherings. The balance of citrus, garlic, juicy shrimp, and al dente pasta creates a vibrant, refreshing flavor that’s surprisingly easy to achieve.
Here are some essential tips and serving tricks to help you make the ultimate Lemon Shrimp Pasta.
1. Choose the Right Pasta
Long pasta like linguine, spaghetti, or fettuccine works best because it allows the light lemon-garlic sauce to coat every strand. If you want to change it up, try angel hair for a delicate feel or even orzo for a risotto-like experience.
2. Use Fresh, Large Shrimp
Opt for jumbo or large shrimp (16/20 count) for best texture and presentation. They cook quickly and remain juicy. Peeled and deveined shrimp with tails on add elegance to the dish. If you’re short on time, pre-peeled shrimp will do just fine.
For even flavor distribution, pat the shrimp dry before cooking. This ensures they sear properly instead of steaming.
3. Flavor Boosters: Garlic, Chili Flakes, and Lemon Zest
To elevate your sauce, sauté minced garlic in olive oil or butter until just fragrant—avoid browning, which can make it bitter.
Add a pinch of red pepper flakes for gentle heat that complements the lemon’s brightness and shrimp’s sweetness. Finish the dish with lemon zest for a fresh citrus aroma that intensifies flavor far beyond just lemon juice.
4. Don’t Drown It in Sauce
Lemon Shrimp Pasta is meant to be light. Rather than a heavy cream or tomato base, the “sauce” is typically a mix of lemon juice, pasta water, garlic-infused oil, and butter. Reserve about 1 cup of starchy pasta water before draining—this helps emulsify the sauce and bind it to the pasta.
Toss the pasta with the sauce over low heat until glossy and well coated.
5. Butter or Olive Oil? Use Both
Using a combination of olive oil and butter gives you the best of both worlds—olive oil brings depth and fruitiness, while butter adds richness and helps thicken the sauce. A 1:1 ratio is usually ideal.
6. Cheese: Yes or No?
Traditionally, seafood pasta dishes in Italy don’t include cheese—but rules can be bent. If you do add cheese, opt for a light sprinkle of grated Parmesan or Pecorino. Add it off heat so it melts smoothly and doesn’t clump.
7. Garnish Generously
Finish with fresh herbs like chopped parsley or basil. A touch of microgreens or arugula adds a gourmet look and a peppery bite. A few extra lemon slices or wedges on the side give visual appeal and flavor control.
Serving Tricks
- Serve warm, not piping hot: Letting it cool just slightly allows the flavors to settle and meld.
- Plate in a nest shape: Use tongs to twist pasta into a high swirl in the center of the plate. Place shrimp evenly around the edges for restaurant-style presentation.
- Add a crunch: A sprinkle of toasted breadcrumbs or pine nuts adds contrast and elegance.
- Make it a meal: Pair with a crisp green salad, garlic bread, or roasted asparagus.
Wine Pairing Tip
Serve with a light white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino. The citrus and acidity mirror the brightness of the lemon shrimp and enhance the overall dish.
Serving Suggestions:
- Pair with a chilled white wine like Sauvignon Blanc or Pinot Grigio.
- Serve with roasted asparagus or a fresh arugula salad.
- Add a sprinkle of toasted pine nuts or a few cherry tomatoes for texture and color.
Tips & Variations:
- Pasta: Use any long pasta—angel hair, fettuccine, or bucatini all work.
- Shrimp: Frozen shrimp work well—just thaw thoroughly and pat dry.
- No wine? Use chicken broth for a flavorful non-alcoholic alternative.
- Dairy-free? Omit Parmesan or use a vegan substitute, and stick to olive oil.
- Extra creamy? Stir in a few tablespoons of heavy cream for a luscious sauce.
- More vegetables? Add spinach, zucchini ribbons, or peas for added nutrition.
When to Make It:
Lemon Shrimp Pasta shines in spring and summer, thanks to its bright, zesty flavor. But it’s just as comforting in winter when you crave something light but warming. It’s a perfect quick dinner for busy weeknights, yet elegant enough to serve guests.
Final Thoughts:
Lemon Shrimp Pasta is a dish that brings together the richness of shrimp, the brightness of citrus, and the comfort of pasta—all in under 40 minutes. It’s a no-fuss, one-pan kind of recipe that’s packed with flavor and freshness.
Whether you’re cooking for two or feeding a family, this pasta offers flexibility and guaranteed satisfaction. With minimal ingredients and a straightforward process, it’s a great recipe for beginner and seasoned cooks alike.
Lemon Shrimp Pasta shines with a focus on freshness, balance, and technique. Use high-quality shrimp, avoid overcooking, keep the sauce light, and garnish thoughtfully.
With these tips and tricks, you’ll be serving up a pasta dish that’s bright, elegant, and unforgettable—perfect for guests or a self-care dinner at home.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What is Lemon Shrimp Pasta?
Lemon Shrimp Pasta is a light, flavorful dish that combines al dente pasta (like linguine or spaghetti) with sautéed shrimp, fresh lemon juice, zest, garlic, olive oil or butter, and sometimes a touch of cream or Parmesan. The lemon brightens the dish while the shrimp adds protein and a savory seafood note.
Can I use frozen shrimp, and how should I prepare them?
Yes, frozen shrimp work perfectly. To prepare, thaw them overnight in the refrigerator or quickly in a bowl of cold water for about 20 minutes. Once thawed, peel and devein if needed, and pat them dry before cooking. Avoid overcooking—shrimp only need 2–3 minutes per side in a hot pan.
What pasta works best, and can I substitute it?
Linguine, spaghetti, or angel hair pasta are classic choices because they hold the sauce well. However, you can easily substitute with gluten-free pasta, whole wheat pasta, or even zucchini noodles (zoodles) for a low-carb version. Just ensure your pasta is cooked al dente to prevent sogginess.
Can I make this dish ahead of time?
Lemon Shrimp Pasta is best enjoyed fresh, as the shrimp can become rubbery if reheated and the lemon sauce may lose its brightness. However, you can prep components ahead—like cooking the pasta and marinating the shrimp—and quickly assemble everything just before serving for a fresh, quick meal.
