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–+ servings

Lemon Shrimp Pasta

Bright, garlicky lemon shrimp pasta with butter, olive oil, and plenty of fresh citrus—an easy weeknight dinner that tastes restaurant-worthy in under 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan (12-inch)
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Zester or microplane
  • Citrus juicer (optional)

Ingredients

  • 1 lb pasta linguine, spaghetti, fettuccine, or angel hair
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp butter
  • 3 tbsp olive oil
  • 5 cloves garlic minced (use 4–5 cloves)
  • 2 lemons zest and juice
  • 1/2 cup Parmesan cheese grated
  • 1/4 tsp red pepper flakes optional
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 8–10 minutes, depending on the pasta). Reserve 1 cup of pasta water, then drain.
  • While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
  • Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook about 30 seconds until fragrant (do not brown).
  • Stir in the lemon juice and 1/4 cup of the reserved pasta water to make a light sauce. Simmer 1 minute.
  • Add the drained pasta to the skillet and toss to coat, adding more pasta water a splash at a time as needed so the sauce clings to the noodles.
  • Return the shrimp to the skillet. Add lemon zest, Parmesan, red pepper flakes (if using), and parsley. Toss once more, taste, and adjust salt and pepper.
  • Serve immediately while hot, with extra Parmesan and a squeeze of lemon if you like.

Notes

Don’t skip the lemon zest—it adds a punch of citrus flavor the juice alone can’t match. Keep the shrimp on the heat only until just cooked so they stay tender. Refrigerate leftovers up to 3 days; reheat gently on the stove with a splash of water or butter to loosen the sauce.

Nutrition

Calories: 690kcal | Protein: 40g | Saturated Fat: 10g | Cholesterol: 235mg | Sodium: 520mg