Lemon Shrimp Pasta is so simple and light, yet so indulgent. Lemon Shrimp Pasta is made with succulent shrimp, angel hair pasta, fresh lemons, butter, garlic, Pecorino Romano, and fresh herbs. This flavorful meal is ready from start to finish in 30 minutes.
There’s nothing like a fresh serving of Lemon Shrimp Pasta. It’s perfect for this time of year since it is citrus season. It’s light, flavorful, and simple to make any night of the week. Clean-up is relatively simple, and the pasta heats well the next day if done correctly.
Lemon Shrimp Pasta contrasts rich, bold, and bright flavors. This succulent tasting Lemon Shrimp Pasta will be on your table in just a matter of minutes. It pairs well with a simple salad, white wine, and crusty fresh-baked bread for the perfect meal.
The ingredients are easy to find at your local market, and the equipment is relatively minimal items that you most likely have on hand in your home right now. If you have a cutting board, sharp kitchen knife, zester, measuring cups, a pasta pot, colander, wooden spoon, and pasta tongs, you are ready to go.
EQUIPMENT NEEDED FOR LEMON SHRIMP PASTA
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Cutting board– To mince garlic, zest, and slice the lemons.
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Zester– To zest lemons.
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Sharp knife– To slice lemons and chop flat-leaf parsley.
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Measuring cups– To measure oil, and pasta water
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Pasta Pot– To cook pasta.
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Wooden Spoon– To stir ingredients.
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Colander– To drain pasta
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Pasta Tongs– To remove pasta and plate the pasta.
INGREDIENTS NEEDED FOR LEMON SHRIMP PASTA
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Pasta: I use angel hair pasta in this recipe, but thin spaghetti or other pasta can be used in place of the angel hair pasta.
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Shrimp: Large uncooked shrimp works best, Remove shells and clean beforehand.
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Butter: The best butter to use, I find, is unsalted so that you can properly adjust your seasonings.
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Olive Oil: Be sure to use a quality cold-pressed organic olive oil.
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Parsley: Fresh, flat-leaf Italian parsley works best.
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Lemon: Fresh lemons are used for the zest and juice.
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Pecorino Romano: shaved for garnishing the recipe.
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Garlic: Don’t skip the minced garlic
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Capers– Optional ingredient.
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Red Pepper Flakes: Just enough for a kick of heat
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Kosher Salt: To own taste
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Freshly Ground Black Pepper: To own taste
Suggested recipes:
- Crab Stuffed Jumbo Shrimp is all about decadent tasting baked jumbo shrimp generously stuffed with a delicious crab filling, all sitting pretty in a delicious butter sauce.
- Shrimp and Berry Salad with Avocados is a super simple, addictive, deliciously healthy lunch or light dinner idea you can readily make in no time flat.
- Easy Shrimp Ceviche is a combination of Shrimp, Avocados, Mangoes, Pineapple, and Jalapeno Peppers is simple and easy to make
TIPS FOR THE RECIPE
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Be sure to purchase quality ingredients for optimal flavoring of the recipe.
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Be sure to salt your pasta water and reserve one cup of pasta water.
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Gather all your ingredients and equipment before getting started.
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Use only fresh lemons and garlic in the recipe for the best results.
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Do not substitute olive oil with other oils.
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Splurge and buy the right cheese at the deli.
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Careful you do not overcook the shrimp or pasta.
Lemon Shrimp Pasta
Lemon Shrimp Pasta contrasts rich, bold, and bright flavors. This succulent tasting Lemon Shrimp Pasta will be on your table in just a matter of minutes.
Equipment
- Cutting Board To mince garlic, zest, and slice the lemons.
- Zester To zest lemons.
- Sharp kitchen knife To mince garlic, chop parsley, and slice lemons.
- Measuring Cups To measure liquid ingredients.
- Pasta Pot To cook Angel Hair pasta
- Wooden Spoon To stir
- Colander To drain pasta water.
- Pasta Tongs To remove and serve pasta.
Ingredients
- 12 ounces Angel Hair Pasta Cooked al dente
- 1 pot Salted Water To cook pasta
- ¼ cup Olive Oil Organic, cold-pressed
- 3 tablespoons Unsalted Butter + 1 if needed
- 5 cloves Garlic Minced
- 1 pinch Red Pepper Flakes Or to own taste
- 1 pound Large Shrimp Cleaned
- 1 Lemon Zest of
- 2 Lemons Juice of
- ½ cup Flat-leaf parsley Shopped
- Kosher salt to own taste
- Black pepper to own taste
- 1 cup Pasta Water save before draining pasta.
- ⅔ cup Pecorino Romano Shaved for garnishing the recipe.
- 2 tablespoons Capers Optional Garnish
- Lemon Slices Optional garnish
Instructions
- Gather all ingredients and kitchen equipment needed for the recipe. Complete all prep work before getting started.
- Start a pot of salted water on high heat and bring to a full boil before adding the Angel Hair Pasta. Follow the package instructions for al dente pasta minus about 1-2 minutes, The pasta will finish cooking during the end stages.
- Meanwhile, heat the organic cold-pressed olive oil and unsalted butter in medium heat. Add the minced garlic and red pepper flakes. Season with a little Kosher salt and Black pepper. Cook and stir for about 30-45 seconds. Add the cleaned shrimp with shells and tail removed. Cook until the shrimp is just cooked through, 3 to 4 minutes. Remove from the heat.
- Once you've drained the pasta (reserving 1 cup pasta water). Set the pot with the shrimp over low-medium heat. Add the drained, cooked pasta and 1 cup of reserved pasta water, lemon juice, lemon zest, and fresh parsley toss to coat to shrimp. Taste for seasoning, Reseason with Kosher salt and black pepper if need be at this time.
- Garnish with capers, lemon slices, and Pecorino Romano cheese before serving.
Notes
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
Nutrition
Calories: 607kcalCarbohydrates: 74gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0gCholesterol: 40mgSodium: 327mgPotassium: 377mgFiber: 5gSugar: 5gVitamin A: 994IUVitamin C: 54mgCalcium: 240mgIron: 2mg
Tried this recipe?Let us know how it was!
25 Comments
GUNJAN
March 14, 2022 at 1:43 amWe don’t eat shrimp, so we used chicken to substitute the protein you recommended. I love lemon pasta and was so intrigued to try your version. It turned out well with the chicken.
LaKita
March 13, 2022 at 6:25 pmThis lemon shrimp pasta is so fresh, delicious, and amazing. Love how simple it is to make, the perfect weeknight dinner!
Hayley Dhanecha
March 13, 2022 at 4:33 pmLemon pasta turned out so delicious, sunshine on a plate. I loved how easy it was to make. This is definitely a recipe I’m going to repeat. Thank you!
Katie Crenshaw
March 13, 2022 at 4:29 pmForget going out to dinner! This is an incredible meal to make at home. The sauce is light, flavorful, and compliments the shrimp and pasta perfectly.