There’s something magical about the combination of bright lemon, tender pasta, and succulent shrimp that transports me straight to a seaside restaurant on the Italian coast. This lemon spaghetti with shrimp recipe has become one of my absolute favorites to prepare when I’m craving something light yet satisfying, elegant yet simple. The vibrant citrus notes pair perfectly with the delicate sweetness of shrimp, creating a dish that feels both indulgent and refreshing at the same time.
I first discovered this recipe during a summer cooking class many years ago, and I’ve been perfecting it ever since. What makes this dish truly special is how quickly it comes together—in about 30 minutes, you can create a restaurant-worthy meal that will impress family and friends alike. The sauce is creamy without being heavy, the pasta perfectly al dente, and the shrimp cooked just until tender. A sprinkle of fresh herbs at the end adds color and a pop of flavor that ties everything together beautifully.
Why You’ll Love This Recipe
This lemon spaghetti with shrimp has earned a permanent spot in my recipe collection for good reason. Here’s why I think you’ll fall in love with it too:
- It strikes the perfect balance between elegant and easy
- The bright lemon flavor is refreshing without being overwhelming
- It’s versatile enough for both weeknight dinners and special occasions
- The dish comes together in about 30 minutes from start to finish
- You can easily adjust the ingredients based on what you have on hand
- The creamy sauce doesn’t require heavy cream, making it lighter than many pasta dishes
- Fresh herbs add a beautiful finishing touch both visually and flavor-wise
Essential Ingredients
The beauty of this recipe lies in its simplicity. With just a handful of quality ingredients, you can create a dish that tastes like it came from a high-end Italian restaurant.
For the Pasta and Shrimp:
- 1 pound (16 oz) spaghetti
- 1 pound (16 oz) medium shrimp, peeled and deveined
- 4 tablespoons extra virgin olive oil, divided
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
For the Lemon Sauce:
- Zest of 2 large lemons (about 2 tablespoons)
- 1/3 cup freshly squeezed lemon juice (from about 2-3 lemons)
- 2/3 cup extra virgin olive oil
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Garnish:
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Additional lemon zest
- Additional Parmesan cheese
Ingredient Notes and Substitutions
Pasta: While spaghetti is traditional for this dish, feel free to substitute with linguine, fettuccine, or even angel hair pasta. For a healthier option, whole wheat pasta works wonderfully and adds a nutty flavor that complements the lemon.
Shrimp: I always recommend using fresh shrimp when possible, but high-quality frozen shrimp that has been properly thawed will work just fine. If you’re not a fan of shrimp, you can substitute with scallops, chunks of firm white fish, or even chicken breast cut into small pieces.
Lemons: Fresh lemons are absolutely essential for this recipe—bottled lemon juice simply won’t provide the same bright flavor. When choosing lemons, look for ones that feel heavy for their size and have a fragrant smell when you scratch the skin lightly.
Parmesan Cheese: For the best flavor, grate your Parmesan cheese fresh rather than using the pre-grated variety. If you need a substitute, Pecorino Romano offers a similar salty, umami quality with a slightly sharper flavor.
Herbs: While basil and parsley are my go-to herbs for this dish, you can experiment with other fresh herbs like mint, dill, or chives. Each will bring its own unique character to the final dish.
Kitchen Tools You’ll Need
One of the reasons I love this recipe is that it doesn’t require any fancy equipment. Here’s what you’ll need:
- Large pot for boiling pasta
- Colander for draining
- Large skillet or sauté pan (12-inch is ideal)
- Microplane or fine grater for zesting lemons
- Citrus juicer or reamer
- Wooden spoon or silicone spatula
- Tongs for tossing pasta
- Sharp knife and cutting board
Step-by-Step Cooking Instructions
Preparing the Ingredients
- Bring a large pot of water to a boil and add about 1 tablespoon of salt.
- While waiting for the water to boil, zest and juice your lemons.
- Mince the garlic cloves.
- Wash and chop the fresh herbs.
- If your shrimp aren’t already peeled and deveined, prepare them now. Pat dry with paper towels.
Cooking the Pasta
- Add the spaghetti to the boiling water and cook according to package directions until al dente, usually about 9-11 minutes.
- Before draining, reserve about 1/2 cup of the pasta cooking water.
- Drain the pasta but do not rinse it.
Preparing the Lemon Sauce
- In a large bowl, combine the lemon zest, lemon juice, 2/3 cup olive oil, salt, and pepper.
- Add the grated Parmesan cheese and whisk until well combined. The sauce will be somewhat thick.
- Set aside until ready to use.
Cooking the Shrimp
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Season with salt and pepper.
- Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough and rubbery.
- Remove the shrimp from the skillet and set aside.
Assembling the Dish
- Return the drained, hot pasta to its pot or transfer it to a large serving bowl.
- Immediately add the lemon sauce and toss thoroughly to coat the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
- Add the cooked shrimp and any accumulated juices back to the pasta and gently toss to combine.
- Add most of the chopped herbs, reserving some for garnish, and toss once more.
Serving
- Transfer the pasta to serving plates or a large serving platter.
- Garnish with the remaining herbs, additional lemon zest, and extra Parmesan cheese if desired.
- Serve immediately while hot.
Expert Tips for Perfect Lemon Spaghetti
Over the years, I’ve learned a few tricks that make this dish truly exceptional:
- Season the pasta water generously: The pasta absorbs this salted water as it cooks, seasoning it from the inside out.
- Don’t overcook the shrimp: They continue cooking slightly after you remove them from the heat, so take them off when they’re just pink and opaque.
- Use room temperature lemons: You’ll get more juice from lemons that aren’t cold from the refrigerator.
- Roll lemons firmly on the counter: Before juicing, press down and roll the lemons on the counter to break up the membranes inside and extract more juice.
- Save some pasta water: The starchy water helps the sauce cling to the pasta better and can thin out the sauce if needed.
- Toss the hot pasta with sauce immediately: The heat helps melt the cheese and creates a silky, emulsified sauce.
- Taste before serving: The acidity of lemons can vary, so always taste and adjust seasonings before serving.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to:
- Using bottled lemon juice: It simply doesn’t provide the same bright, fresh flavor as freshly squeezed lemons.
- Overcooking the pasta: Aim for al dente—the pasta will continue to absorb sauce after cooking.
- Burning the garlic: Garlic goes from golden to bitter and burnt in seconds, so watch it carefully.
- Overcrowding the shrimp: Cook them in batches if necessary to ensure they sauté rather than steam.
- Adding cold ingredients to hot pasta: This can cause uneven coating and clumping.
- Using pre-grated cheese: It often contains anti-caking agents that prevent it from melting smoothly.
Perfect Pairings: What to Serve with Lemon Spaghetti
This bright, citrusy pasta pairs beautifully with a variety of side dishes:
Salads and Vegetables:
- Arugula salad with a light vinaigrette
- Roasted asparagus with a touch of olive oil and lemon
- Steamed broccoli or broccolini
- Simple tomato and cucumber salad
- Roasted cherry tomatoes
Breads:
- Crusty Italian bread
- Garlic bread
- Focaccia with herbs
Desserts:
- Lemon sorbet
- Panna cotta with berries
- Fresh fruit salad
- Ricotta cheesecake
- Vanilla gelato
Storing and Reheating Leftovers
If you happen to have leftovers (which is rare in my household!), here’s how to store and reheat them:
Storing:
- Allow the pasta to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 2 days.
- Note that the pasta will absorb more of the sauce as it sits.
Reheating:
- Gently reheat in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce.
- Alternatively, microwave in 30-second intervals, stirring between each, until warmed through.
- Add a touch of fresh lemon juice and a sprinkle of Parmesan cheese to refresh the flavors.
Make-Ahead Tips
If you’re planning to serve this dish for a dinner party or special occasion, you can prep several components ahead of time:
- Clean and devein the shrimp up to 24 hours in advance, storing them in the refrigerator.
- Zest and juice the lemons up to 8 hours ahead, keeping the juice covered in the refrigerator.
- Mince the garlic and chop the herbs a few hours before cooking, storing them separately in the refrigerator.
- The lemon sauce (without the cheese) can be mixed a few hours ahead. Add the cheese just before tossing with the hot pasta.
Nutritional Information
While this dish feels indulgent, it’s actually lighter than many cream-based pasta dishes. Here’s an approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 725 |
| Total Fat | 36g |
| Saturated Fat | 8g |
| Cholesterol | 175mg |
| Sodium | 650mg |
| Total Carbohydrates | 67g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 33g |
| Vitamin C | 20% DV |
| Calcium | 25% DV |
| Iron | 15% DV |
Values are approximate and may vary based on specific ingredients used.
Recipe Variations to Try
One of the things I love most about cooking is experimenting with variations on classic recipes. Here are some delicious twists on this lemon spaghetti:
Mediterranean Version
Add 1/2 cup of pitted Kalamata olives, 1/4 cup of capers, and 1 cup of halved cherry tomatoes to create a Mediterranean-inspired dish.
Primavera Adaptation
Add 2 cups of seasonal vegetables such as asparagus, peas, or zucchini that have been lightly sautéed.
Herb-Lover’s Dream
Double the herbs and add other varieties such as mint, tarragon, or thyme for an herbaceous explosion of flavor.
Spicy Kick
Increase the red pepper flakes to 1/2 teaspoon and add a finely chopped jalapeño to give this dish some heat.
Seafood Medley
Replace half the shrimp with scallops, crab meat, or chunks of firm white fish for a seafood feast.
Frequently Asked Questions
Q: Can I make this dish ahead of time for a dinner party?
A: While this dish is best served fresh, you can prepare many components ahead of time. Cook the pasta just until slightly underdone, toss with a little olive oil, and refrigerate. Prepare the sauce (without the cheese) and cook the shrimp separately. When ready to serve, reheat the pasta with a splash of water, combine with the sauce, add the cheese, and then fold in the gently reheated shrimp.
Q: How can I make this recipe dairy-free?
A: To make this recipe dairy-free, replace the Parmesan cheese with nutritional yeast for a cheesy flavor, or a dairy-free Parmesan substitute. You may need to add a little extra salt to compensate for the saltiness that Parmesan typically provides.
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw them completely in the refrigerator overnight, or under cold running water if you’re short on time. Pat them thoroughly dry before cooking to ensure they sauté properly rather than steam.
Q: The sauce is too thick. How can I thin it out?
A: The reserved pasta water is perfect for thinning out the sauce. Add it a tablespoon at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.
Q: Can I substitute the shrimp with another protein?
A: Yes! This recipe works beautifully with scallops, chunks of firm white fish like cod or halibut, or even with chicken or turkey breast cut into small pieces. For a vegetarian version, try it with sautéed mushrooms or white beans.
Q: How do I prevent the pasta from sticking together?
A: The key is to use plenty of water when boiling the pasta, stir occasionally during cooking, and most importantly, don’t let the drained pasta sit for long before adding the sauce. If you need to hold the pasta for a few minutes, toss it with a small amount of olive oil.
Q: Can I use other types of pasta?
A: Absolutely! While spaghetti is traditional, this sauce works wonderfully with linguine, fettuccine, bucatini, or even shorter shapes like fusilli or penne. Just be sure to adjust the cooking time according to the package directions for whichever pasta you choose.
Q: How spicy is this dish?
A: With the suggested 1/4 teaspoon of red pepper flakes, it has just a whisper of heat that most people will find pleasant rather than spicy. You can adjust this up or down based on your preference, or omit it entirely if you’re sensitive to spice.
The History Behind Lemon Pasta
While researching this recipe, I became fascinated with its origins. Pasta al limone, as it’s known in Italy, hails primarily from the southern regions, particularly the Amalfi Coast and Sicily, where lemons grow in abundance. These areas are famous for their large, fragrant lemons that are sweeter and less acidic than the varieties commonly found in American supermarkets.
The combination of pasta with lemon is a relatively simple preparation that showcases the Mediterranean approach to cooking: using fresh, high-quality ingredients and allowing their natural flavors to shine. Traditionally, the dish doesn’t always include shrimp—it’s often served as a simple pasta course with just the lemon sauce—but the addition of seafood is a natural pairing given the coastal origins of the dish.
The version I’m sharing today has been adapted to be accessible with ingredients you can find at most grocery stores, while still honoring the bright, fresh character of the original.
Final Thoughts
There’s something so satisfying about preparing a dish that feels special yet comes together with such ease. This lemon spaghetti with shrimp has become my go-to recipe when I want to impress without spending hours in the kitchen. The bright citrus notes, the tender shrimp, and the silky sauce create a harmony of flavors that never fails to delight.
I hope you enjoy making and eating this dish as much as I do. And remember, cooking is all about making a recipe your own. Don’t be afraid to adjust the lemon to your taste or try some of the variations I’ve suggested. Food is at its best when it brings joy both to the cook and those gathered around the table.
Buon appetito!
