Recipes › Pasta › Easy Lemon Shrimp Pasta Recipe

Easy Lemon Shrimp Pasta Recipe

Recipe by Pedro M. A. Neves

This bright and simple lemon shrimp pasta brings coastal Italian flavors to your weeknight dinner table in under 30 minutes. Succulent shrimp are tossed with al dente pasta, fresh lemon juice, garlic, and a touch of white wine to create a light yet satisfying dish that feels restaurant-quality but requires minimal effort.

Ingredients

• 400g dried linguine or spaghetti
• 500g large shrimp (peeled and deveined)
• 60ml extra virgin olive oil
• 6 cloves garlic (minced)
• 120ml dry white wine
• Zest and juice of 2 large lemons (about 100ml juice)
• 120ml reserved pasta water
• 30g fresh parsley (chopped)
• 5ml red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 30g grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 9-10 minutes. Reserve 120ml of pasta water before draining.

2. While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper on both sides.

3. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.

4. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque, then transfer to a plate.

5. Pour white wine into the same skillet, scraping the bottom with a wooden spoon to release any browned bits. Let it reduce by half, about 1 minute.

6. Add lemon juice and zest to the skillet, then stir in 120ml reserved pasta water. Bring to a gentle simmer for 1 minute.

7. Add the drained pasta and cooked shrimp back into the skillet, tossing gently with tongs until everything is well coated and heated through, about 1-2 minutes.

8. Remove from heat and stir in fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

9. Divide pasta among four bowls and garnish with Pecorino Romano cheese and extra lemon zest. Serve immediately.

Substitutions

• Use scallops instead of shrimp for a different seafood option
• Substitute white wine with additional lemon juice or chicken broth
• Replace Pecorino Romano with Parmigiano-Reggiano or omit for dairy-free
• Use fresh basil instead of parsley, or a combination of both

Tips

• Do not overcook shrimp—they become tough and rubbery; they should turn pink and opaque in 1-2 minutes per side
• Reserve pasta water before draining; the starch helps create a silky sauce that clings to the pasta
• For extra richness, whisk in 30g cold butter at the end just before serving

This dish reflects the Italian coastal tradition of pairing fresh seafood with citrus, particularly in southern Italian regions like Campania and Sicily. The simplicity of the preparation honors the Italian cooking philosophy of letting quality ingredients shine without heavy sauces or complicated techniques.

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