Save The first time I made this pasta was on a Tuesday evening when I needed something fast but felt like treating myself. The way the lemon hit the hot garlic in the pan made my whole kitchen smell bright and inviting, and I knew I had stumbled onto a weeknight winner.
I served this to my sister last month when she was visiting, and she literally stopped talking mid sentence after the first bite. Thats when I knew this wasnt just another pasta recipe it was one of those dishes that makes people put down their forks and pay attention.
Ingredients
- Large shrimp: Fresh shrimp gives the best results, but frozen works perfectly if thawed completely and patted dry before seasoning
- Linguine or spaghetti: Long strands catch the lemon sauce beautifully and twirl easily with the shrimp
- Garlic cloves: Fresh minced garlic is essential here, it creates that aromatic base that makes the whole dish sing
- Lemon: Both zest and juice are needed, the zest brings bright aromatic oils while the juice adds the necessary acid
- Fresh parsley and basil: These herbs add color and fresh flavor that balances the richness of the olive oil
- Extra virgin olive oil: Use good quality oil since it carries most of the flavor in the light sauce
- Unsalted butter: Just a tablespoon adds richness and helps the sauce cling to the pasta
Instructions
- Boil the pasta water:
- Bring a large pot of salted water to a rolling boil. The water should taste like the sea, this is your only chance to season the pasta itself.
- Cook the pasta:
- Add the linguine and cook until al dente, usually one minute less than the package directions. Before draining, scoop out about half a cup of the starchy pasta water and set it aside.
- Prep the shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear better.
- Sear the shrimp:
- Heat two tablespoons of olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for one to two minutes per side until just pink and opaque. Remove them to a plate, they will finish cooking later.
- Build the sauce base:
- Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the minced garlic and sauté for thirty seconds until fragrant but not browned.
- Combine everything:
- Add the cooked pasta to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss vigorously to create a light emulsified sauce that coats each strand.
- Finish together:
- Return the shrimp to the pan and add the fresh parsley and basil. Toss gently until everything is heated through and well coated. Taste and adjust salt and pepper if needed.
Save This has become my go to when friends drop by unexpectedly because it looks impressive but requires barely any effort. Something about the bright herbs and citrus makes even a regular Tuesday evening feel special.
Choosing The Right Pasta
Long thin pasta like linguine works best here because it catches the light sauce and wraps nicely around the shrimp. Spaghetti is perfectly fine, but avoid thicker shapes like penne that would make the dish feel heavier and less elegant.
Getting The Perfect Shrimp
Look for shrimp that are already peeled and deveined to save time, and buy them as fresh as possible. If using frozen, thaw them overnight in the refrigerator rather than running them under warm water, which can affect the texture.
Making It Your Own
This recipe is wonderfully adaptable once you understand the basic formula. The lemon and garlic foundation works with countless variations.
- Add a pinch of red pepper flakes with the garlic for gentle warmth
- Stir in a handful of baby spinach just before serving for extra color
- Top with toasted pine nuts or breadcrumbs for a satisfying crunch
Save Good food does not need to be complicated, and this pasta proves it every single time.
Recipe FAQs
- → What type of pasta works best with this dish?
Linguine is recommended due to its flat shape, which holds the sauce well, but spaghetti or fettuccine can be used as alternatives.
- → How can I ensure the shrimp stays tender?
Cook shrimp quickly over medium-high heat for 1–2 minutes per side until just pink and opaque to avoid toughness.
- → Can I make this dairy-free?
Yes, omit the butter and Parmesan cheese to keep the flavors fresh and suitable for dairy-free diets.
- → How does the lemon influence the dish?
Fresh lemon juice and zest add a bright, zesty acidity that balances the richness of olive oil and butter, enhancing the shrimp and herbs.
- → What wine pairs best with this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the zesty, fresh flavors perfectly.