Lemon Shrimp Pasta

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Weeknight dinner has never been easier! This healthy, simple shrimp pasta recipe is a delicious family meal that's ready in minutes.

lemony shrimp pasta on white plate, twirled on fork + blue napkin

The challenge of making weeknight meals interesting is REAL. We often rely on old habits, overwhelmed by the need to get something on the table quickly and easily. Even a chef like Keith agonizes over meal planning. But like our Pasta Pomodoro and Meatless Mushroom Ragù, this shrimp pasta is an easy meal to make that will satisfy your whole family. It starts with simple, fresh ingredients

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Ingredients
Instructions
Featured review
Substitutions and variations
Storage
🍤 More Shrimp Recipes
FAQ
Related recipes
Lemon Shrimp Pasta recipe

Ingredients

PASTA: we like angel hair pasta for this recipe, but you can also use spaghetti or fettuccine pasta
SHRIMP: for best results, use jumbo shrimp. You can use fresh shrimp or frozen shrimp.
GARLIC: fresh garlic cloves
BABY BROCCOLI: substitute regular broccoli or broccoli rabe in a pinch
OLIVE OIL: use the best quality extra virgin olive oil you can afford
LEMON: use fresh lemons (not lemon juice concentrate)
PARMESAN CHEESE: freshly grated parmesan cheese (Parmigiano Reggiano)
ALMONDS: sliced almonds or slivered almonds
BUTTER: salted butter or unsalted butter
PARSLEY: fresh parsley for garnish

see recipe card for quantities

Instructions

Boil 4 quarts salted water in large stockpot.
Add angel hair pasta when water is at a full boil. Cook for 4-5 minutes (or until al dente).
In a large sauté pan, add oil. Heat over medium and add chopped garlic cloves.
Add shrimp and cook for 4-8 minutes (or until shrimp are pink and opaque). Remove from pan.
Add broccoli and cook for 4 minutes
When pasta is done cooking, drain the pasta while reserving 1 C of the pasta water.
Using the same sauté pan, add pasta, butter, juice from two lemons and toss together over medium heat.
Add pasta water, and broccoli and cook for 2-3 minutes.
Chop almonds and toss into pasta and serve.
Garnish with parmesan cheese.
Salt and pepper to taste.

Featured review

❝ So good and fast to make when you are short on time! ❞
⭐️⭐️⭐️⭐️⭐️

close up of lemony shrimp pasta on white plate with fork

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Substitutions and variations

no angel hair in the pantry? This recipe works great with spaghetti or fettuccine
broccoli or broccoli rabe can be substituted for baby broccoli
want more flavor? add red pepper flakes, more salt, and/or a generous helping of parmesan cheese.

Storage

STORE leftovers in an airtight container in the refrigerator for up to 3 days.
REHEAT in a sauté pan (with a little oil or butter) or heat up in the microwave.

🍤 More Shrimp Recipes

lemony shrimp pasta on a plate with fork

FAQ

What type of shrimp is best for shrimp pasta dishes?

Generally, we prefer large shrimp or jumbo shrimp, as they are meatier and hold up well to cooking without becoming rubbery. Fresh shrimp or high-quality frozen shrimp are both suitable options.

Can I use frozen shrimp, or is fresh better?

Yes, you can use frozen shrimp for shrimp pasta dishes. Thaw them in the refrigerator overnight or under cold running water before using.

How do I properly clean and devein shrimp?

To clean shrimp, rinse them under cold water and pat them dry with paper towels. To devein, use a sharp knife or shrimp deveiner to make a shallow slit along the back of the shrimp and remove the dark vein.

Can I make Lemon Shrimp Pasta ahead of time and reheat it later?

Yes, you can make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water, broth, or olive oil to prevent it from drying out.

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