I’m excited to share this lemon shrimp pasta that’s both bright and satisfying! With tender shrimp mingling in a zesty lemon and garlic sauce over al dente linguini, this dish is a quick yet lavish meal you can whip up on a weeknight.
This Lemon Herb Shrimp Pasta recipe resolves issues of blandness and rubbery shrimp often found in quick seafood pasta dishes.
I’ve often found that cooking shrimp can be tricky. You want them tender and juicy, not rubbery. This happenstance made me experiment with timing and the right heat to keep them perfectly cooked. It’s a challenge I know many face, but I think I’ve nailed it with this recipe!
This lemon shrimp pasta cooks up in about 45 minutes, so it’s an easy option for those packed schedules. You don’t need to be a gourmet chef; just follow some simple instructions, and you can make dinner feel special, even on a busy weeknight.
If you’re looking for another seafood delight, try my
Table of contents
Why You Will Love This Recipe
- Fresh and Bright Flavors – The vibrant combination of lemon juice and zest infuses the dish with a zesty brightness that makes each forkful feel refreshing. Complemented by the natural sweetness of the shrimp, this pasta dish bursts with flavor.
- Simple Preparation – Whipping up lemon shrimp pasta doesn’t take much time at all. With just about 25 minutes of prep, you’ll have a delicious meal ready that’s perfect after a long day.
- Perfectly Coated Pasta – The sauce clings beautifully to the linguini, allowing for a satisfying and well-rounded taste experience. The creamy texture from the butter smooths out the flavors, making each bite enjoyable and fulfilling.
- Storage-Friendly – This dish can be stored well in the fridge for a couple of days, making it an ideal option for meal prep. Reheating brings back the delightful aromas and flavors, so you can enjoy it all over again!
Lemon Shrimp Pasta Recipe
- Prep Time: 25 minutes
- Cool Time: N/A
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Low Salt
Description
A delightful lemon herb shrimp pasta dish that combines fresh flavors and quick cooking techniques.
Ingredients
- ½ lb (227 g) linguini
- 1 ½ tsp (7 ml) extra virgin olive oil
- 8 cloves garlic, minced
- 1 shallot, minced
- 1 lb (454 g) shrimp, peeled and deveined
- ¾ tsp (1.5 g) Cajun seasoning
- ¼ tsp (1.5 g) kosher salt
- ½ cup (120 ml) dry white wine
- ¼ cup (60 ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 4 tsp (4 g) finely chopped fresh parsley
- ½ tsp (1 g) red pepper flakes
- 4 tbsp (57 g) unsalted butter
Instructions
- Step 1: Fill a large pot with salted water and bring it to a rolling boil. Add linguini and cook according to package instructions until al dente. Drain pasta and set aside.
- Step 2: In a skillet over medium heat, warm extra virgin olive oil. Add minced garlic and shallots and stir frequently to prevent garlic from burning or becoming bitter. Cook until fragrant and shallots are softened.
- Step 3: Add peeled shrimp to the skillet. Season shrimp with Cajun seasoning and kosher salt. Cook shrimp over medium heat, turning once, until shrimp turn pink and opaque, about 2-3 minutes per side. Avoid overcooking to keep shrimp tender and juicy.
- Step 4: Pour in dry white wine and freshly squeezed lemon juice to the skillet with the shrimp. Allow to simmer gently to reduce slightly, stirring occasionally. Aromas will become bright and refreshing as the sauce develops.
- Step 5: Add drained linguini to the skillet with shrimp and sauce. Toss everything together thoroughly so the pasta is well coated with the lemon wine sauce and the flavors meld.
- Step 6: Stir in lemon zest, finely chopped parsley, and red pepper flakes for heat. These last ingredients add fresh aroma and balance to the dish.
- Step 7: Plate the lemon herb shrimp pasta while warm. Optional: Sprinkle grated Parmesan cheese on top before serving for a savory finish.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight and moisture for up to 2 days.
- Refrigeration: Keep in an airtight container at or below 40°F (4°C). Consume within 3 days for best flavor and texture.
- Freezing: Place in a freezer-safe container or bag. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in refrigerator before reheating.
- Test oil temperature by dropping a small piece of garlic in the skillet; it should sizzle immediately before adding shrimp to prevent sticking.
- Drain pasta 1-2 minutes earlier than package instructions for optimal texture when tossed with sauce.
- If the sauce thickens too much during cooking, add 1-2 tablespoons of reserved pasta water to achieve desired consistency.
- Limit shrimp cooking time to 2-3 minutes per side to avoid rubbery texture. Adjust stove heat as necessary.
- Reduce red pepper flakes to ¼ teaspoon or omit entirely if a milder dish is preferred.
- Reheat refrigerated pasta gently in a skillet over medium-low heat, stirring occasionally until warmed through. Add a splash of water or white wine to loosen sauce if needed.
- Serve with gluten-free garlic bread or a fresh arugula salad.
- Pair with sautéed asparagus or roasted zucchini for a vibrant vegetable side.
- Substitute shrimp with scallops or firm white fish using the same cooking method and time.
- For a dairy-free version, omit the butter and finish sauce with a drizzle of olive oil instead.
- Choose fresh shrimp that are firm with a mild ocean scent. Use uncooked shrimp for best texture and flavor.
- Opt for good-quality long pasta like linguini or spaghetti, cooked al dente to maintain bite.
- Use freshly squeezed lemon juice and fresh lemon zest for that bright, authentic citrus flavor rather than bottled lemon juice.
- Fresh garlic cloves provide more depth than pre-minced garlic; mince finely for maximum flavor release.
- Extra virgin olive oil adds richness and helps create a smooth sauce coating the pasta well.
- Freshly grated Parmesan cheese blends better than pre-grated varieties for topping, adding a savory note to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Shrimp: Fresh shrimp works best here. Look for ones that are firm and have a slight ocean smell. If you can, get them uncooked for the best texture.
- Pasta: Long pasta like spaghetti enhances the dish’s overall appeal. Opt for a high-quality brand for a chewy bite; avoid overcooked pasta to maintain the right texture.
- Lemon juice: Freshly squeezed lemon juice has a brighter flavor than bottled. It balances the dish beautifully, so skip the bottled stuff if you can!
- Garlic: Fresh garlic cloves are preferable here. Chop them finely to release more flavor. Don’t use pre-minced garlic; it doesn’t provide the same depth of flavor.
- Olive oil: Use extra virgin olive oil for its rich flavor. It helps create a silky sauce that coats the pasta nicely, adding a bit of richness.
- Parmesan cheese: Freshly grated Parmesan adds a savory note that rounds out the dish. Pre-grated cheese won’t melt or blend as well.
- Red pepper flakes: A pinch adds just the right amount of heat to balance the brightness of the lemon and richness of the olive oil. Adjust based on your heat preference.
- Shrimp: Fresh shrimp works best here. Look for ones that are firm and have a slight ocean smell. If you can, get them uncooked for the best texture.
- Pasta: Long pasta like spaghetti enhances the dish’s overall appeal. Opt for a high-quality brand for a chewy bite; avoid overcooked pasta to maintain the right texture.
- Lemon juice: Freshly squeezed lemon juice has a brighter flavor than bottled. It balances the dish beautifully, so skip the bottled stuff if you can!
- Garlic: Fresh garlic cloves are preferable here. Chop them finely to release more flavor. Don’t use pre-minced garlic; it doesn’t provide the same depth of flavor.
- Olive oil: Use extra virgin olive oil for its rich flavor. It helps create a silky sauce that coats the pasta nicely, adding a bit of richness.
- Parmesan cheese: Freshly grated Parmesan adds a savory note that rounds out the dish. Pre-grated cheese won’t melt or blend as well.
- Red pepper flakes: A pinch adds just the right amount of heat to balance the brightness of the lemon and richness of the olive oil. Adjust based on your heat preference.
Recipe Tips
- If shrimp sticks to the pan, make sure the oil is hot by testing it with a small piece of garlic before adding shrimp.
- When pasta becomes overcooked, drain it 1-2 minutes earlier than package instructions for the best texture in the final dish.
- If your sauce thickens too much while cooking, add 1-2 tablespoons of reserved pasta water to reach the desired consistency.
- For shrimp that turns rubbery, cook it for no longer than 2-3 minutes on each side over medium heat, adjusting as needed.
- If too much heat is a concern, reduce red pepper flakes to ¼ teaspoon or omit them entirely for a milder flavor.
Serving Suggestions
Serve lemon shrimp pasta with a side of gluten-free garlic bread or a fresh arugula salad. Pair it with sautéed asparagus or roasted zucchini for a vibrant addition.
Add to summer vegetable stir-fries or use to create shrimp tacos with fresh toppings. Use it in shrimp cakes or serve on crusty gluten-free bread for a unique twist.
Top with a lemon butter sauce or sprinkle with extra parsley for freshness. You can also finish with chili flakes or a drizzle of olive oil for added flavor.
Recipe variations
- You can use 1 pound of peeled and deveined shrimp as the main protein for lemon shrimp pasta, cooked until opaque and firm but not overdone.
- Add ¾ teaspoon Cajun seasoning and ½ teaspoon red pepper flakes to the shrimp, balancing heat and spice without overpowering the lemon wine sauce’s brightness.
- Either fresh linguini or other long pasta like fettuccine can be used; cook pasta in generously salted water until al dente before tossing with sauce and shrimp.
- If using for more servings, double ingredients such as 1 pound pasta, 2 pounds shrimp, 1 cup white wine, and 8 tablespoons butter; cook shrimp and sauce in batches if needed.
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How to Store?
To keep your lemon shrimp pasta fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container and store at room temperature up to 2 days. Keep away from direct sunlight and moisture.
Refrigeration: Place in an airtight container and refrigerate at or below 40°F. Consume within 3 days to maintain flavor and texture.
Freezing: Transfer into a freezer-safe container or freezer bag. Freeze at 0°F up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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