Lemon Shrimp Pasta Delight (Printable)
Tender shrimp combined with lemon, garlic, and spaghetti for a fresh, vibrant meal.
# What You'll 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 (about 3 tbsp)
07 - 2 tbsp fresh parsley, chopped
→ Dairy
08 - 3 tbsp unsalted butter
09 - 2 tbsp extra-virgin olive oil
10 - 1/4 cup grated Parmesan cheese, plus additional for serving
→ Seasonings
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Pat shrimp dry and season with salt and 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 until fragrant, about 30 seconds.
04 - Add shrimp in a single layer to the skillet. Cook 1–2 minutes per side until pink and cooked through. Remove shrimp and set aside.
05 - Add lemon zest, lemon juice, and crushed red pepper flakes (if using) to the skillet. Stir and scrape up browned bits from the bottom.
06 - Reduce heat to low. Add drained pasta, remaining 1 tablespoon butter, and half the reserved pasta water. Toss well to combine.
07 - Return shrimp to the skillet and add Parmesan cheese. Toss until cheese melts, adding more pasta water if sauce is too dry.
08 - Stir in chopped parsley. Adjust seasoning with salt and pepper to taste.
09 - Plate immediately, garnished with extra Parmesan and parsley.
# Expert Tips:
01 -
- It comes together faster than takeout, yet tastes like you labored over it for hours.
- The lemon keeps everything bright and light, so you don't feel weighed down after eating.
- There's barely any cleanup, and the shrimp stays tender if you're careful—which honestly isn't hard.
02 -
- Don't overcook the shrimp—it only takes a minute or two per side, and overcooked shrimp tastes rubbery no matter what sauce you put it in.
- That reserved pasta water isn't optional; the starch is what helps the butter and lemon juice coat the pasta and cling to it, creating a sauce rather than leaving everything slick and separated.
- Zest the lemon before you cut it in half to juice it—once it's been halved, getting the zest is messy.
03 -
- Buy shrimp from a fishmonger if you can, ask them to peel and devein it for you, and use it the same day—the difference in quality and flavor is worth the few extra dollars.
- Keep your skillet hot and don't crowd the shrimp; they need space to develop a proper sear, not steam in their own juices.