Save The first time I made this for my sister on a sweltering July evening, she literally stopped mid-bite and demanded I write everything down. We had those mismatched thrift store wine glasses sweating on the table, ceiling fan whirring overhead, and the brightest, most ridiculous laughter filling the tiny kitchen. Something about that bright lemon hitting the garlic and butter just made the whole room feel lighter, like summer on a plate. Now it is the thing I make when people need a little joy in their lives.
Last spring, my neighbor brought over a bag of lemons from her tree, still warm from the afternoon sun, and I swear that is when this recipe truly clicked into something magical. The difference between store bought lemons and ones that have never seen a refrigerator shelf is absolutely staggering. I ended up making this pasta three times that week, testing tiny adjustments, until the balance felt exactly right. Now whenever life hands me lemons, I know exactly where we are eating.
Ingredients
- Large shrimp: I learned the hard way that thawing frozen shrimp slowly in the refrigerator makes such a difference in texture
- Linguine or spaghetti: Thin pasta catches the lemon sauce better than chunky shapes
- Garlic: Freshly minced cloves burn faster than you think, so have everything ready before you turn on the heat
- Lemon: Both zest and juice are non negotiable here because they each bring something completely different
- Fresh parsley: Flat leaf parsley has a cleaner flavor than curly and holds up better to the heat
- Fresh basil: Totally optional but the sweetness it adds plays so nicely against the citrus
- Extra virgin olive oil: This is not the place for your fancy finishing oil, just use a solid everyday bottle
- Unsalted butter: That one tablespoon rounds out the sharpness of the lemon without making the dish heavy
Instructions
- Get your pasta water going first:
- Generously salt your boiling water until it tastes like the ocean, then cook the linguine until it still has a tiny bit of bite in the center.
- Save that liquid gold:
- Before you drain anything, scoop out a half cup of the starchy pasta water and set it aside because this is what brings your sauce together.
- Prep the shrimp while the pasta cooks:
- Pat the shrimp completely dry with paper towels and season them with just a little salt and pepper.
- Sear the shrimp quickly:
- Heat two tablespoons of olive oil in a large skillet over medium high heat and cook the shrimp in a single layer for about a minute per side.
- Do not overcook them:
- The second they turn pink and opaque, pull them off the heat and onto a plate because they will cook more later.
- Build the flavor base:
- Add the remaining olive oil and butter to the same skillet, then sauté the garlic for just thirty seconds until it smells incredible.
- Bring it all together:
- Toss in the cooked pasta, that reserved pasta water, lemon zest, and juice, then stir until everything is glossy and coated.
- Finish and serve:
- Return the shrimp to the pan, add the herbs, toss gently, and serve immediately with extra lemon wedges on the side.
Save This pasta became an anniversary tradition almost by accident. The first year we were too broke for a restaurant, so I cooked this with the windows open and a tiny folding table on the balcony. Now even when we can afford anywhere, we always end up back in that same kitchen, making this same dish, and remembering how little we actually needed to be happy.
Choosing the Right Shrimp
I spent years buying whatever shrimp was on sale until a fishmonger finally set me straight. Wild caught shrimp from the Gulf or Florida have a sweetness you just do not find in imported farm raised options. Look for shrimp that still have their heads on if you can find them, or at least ones that do not smell like anything but the ocean. The difference is absolutely worth the few extra dollars.
Making It Your Own
Sometimes I throw in a handful of cherry tomatoes right after the garlic, letting them burst in the hot pan to create this incredible sweet and tangy sauce situation. My mother in law adds capers and a splash of white wine, which turns it into something completely different but equally amazing. Once you have the base down, this recipe is surprisingly forgiving about whatever you throw at it.
What to Serve Alongside
A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. I usually serve this with crusty garlic bread to soak up any extra sauce that invariably ends up at the bottom of the bowl. A cold white wine like Sauvignon Blanc or Pinot Grigio makes everything feel like a restaurant meal without any of the fuss.
- Keep some extra pasta water handy in case the sauce tightens up too much
- Have all your ingredients prepped before you start because everything moves fast once the heat is on
- Serve this immediately because shrimp and pasta do not enjoy sitting around
Save This is the kind of dinner that makes people feel loved without you ever having to say a word. There is something about bright lemon and perfectly cooked shrimp that just says everything will be alright.
Common Questions
- → What type of pasta works best with this dish?
Linguine or spaghetti are ideal choices as they hold the light sauce well and pair nicely with shrimp and fresh herbs.
- → How can I ensure the shrimp stays tender?
Cook the shrimp quickly over medium-high heat until just pink and opaque, usually 1–2 minutes per side, to avoid overcooking and maintain tenderness.
- → Can I substitute fresh herbs with dried ones?
Fresh herbs provide a vibrant flavor and texture; however, if necessary, use dried herbs sparingly and add them early in cooking to allow flavors to develop.
- → What can I use instead of butter for a dairy-free option?
Extra-virgin olive oil can replace butter to maintain richness while keeping the dish dairy-free.
- → How does reserving pasta water enhance the dish?
The starchy pasta water helps bind the sauce ingredients, making it silky and helping flavors adhere to the noodles evenly.
- → What wines pair well with this lemon and shrimp pasta?
Light white wines like Sauvignon Blanc or Pinot Grigio complement the citrus and seafood flavors beautifully.