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    Framed Cooks ยป Recipes ยป Recipes

    Lemon Shrimp Pasta

    Published: May 31, 2022 ยท Modified: Oct 31, 2023 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 6 Comments

    Jump to Recipe

    Lemons, shrimp, garlic and pasta – if you love them, this recipe for lemon shrimp pasta is the speedy and scrumptious supper you have been looking for!

    Lemon Shrimp Scampi Pasta on a plate with a fork.
    Jump to:
    • Why we love this recipe
    • Ingredients you need
    • Ingredient additions and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Want to round out your meal?
    • Other seafood pasta recipes we love
    • Could you leave us a review?
    • Lemon Shrimp Pasta

    Why we love this recipe

    So, I better start things off by saying that you must love and adore the following things in order to love and adore this easy lemon shrimp pasta supper.

    Lemons.  There are lemon slices, lemon zest and lemon juice in this dish.  A whole lot of lemon juice, freshly squeezed from four, count ’em, four lemons. Things are lemony!

    And garlic.  There are four, count ’em, four cloves of garlic in this recipe, all minced up and cooked with the lemon juice, along with some butter, some fresh herbs, and some lovely large shrimp.

    And all of that is tossed with pasta and OH MY MY. It’s like shrimp scampi meets pasta, and who could say no to lemon shrimp scampi pasta? Let’s make it!

    Ingredients you need

    Ingredients needed for lemon shrimp pasta.

    Ingredient additions and substitutions

    • Pasta: You can use any pasta you like except for angel hair (too delicate for this sauce) or teeny pasta (like my beloved pastina). Anything else will work just fine.
    • Shrimp: We like large shrimp for this recipe, and we buy them with the shell on at our supermarket seafood counter for maximum freshness and shell them at home (yay for the Southern husband!). You can use any size shrimp you like, and if you need to get them frozen and thaw them out, that’s okay.

    See the recipe card for full information on ingredients and quantities.

    How to make this recipe

    Cooked pasta draining in a colander.

    STEP 1: Cook 12 ounces of linguine or spaghetti in salted water in a large pot according to the directions on the box, drain and put back in the pot.

    Shrimp cooking in butter in a skillet.

    STEP 2: While the pasta is cooking, melt 6 tablespoons of butter and 5 tablespoons olive oil in large skillet over medium low heat. Add 4 cloves of peeled, chopped garlic and sauté for one minute. Add shrimp, one teaspoon salt and 1/2 teaspoon black pepper, turn up heat to medium and sauté until shrimp are pink, about 5 minutes. Stir often, turning the shrimp over to make sure they are cooked through.

    .

    Lemon Shrimp Pasta on a plate with a fork.

    STEP 3: Turn heat back down to low and add the juice from four lemons. Stir for about a minute to combine and heat up the sauce. Pour the sauce with shrimp into pot with drained pasta, toss well with parsley or whatever other herb you like best (I also love fresh thyme for this dish), garnish with lemon zest and serve.

    Recipe FAQs

    How do I peel and devein shrimp?

    Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

    How do I zest and juice the lemons?

    Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

    Can I use a different kind of pasta?

    Yep! Honestly, this recipe will work with pretty much any kind of pasta you have in your pantry, except for the really delicate types (like angel hair) or really small types (like pastina). I like linguine or spaghetti myself, but you be you, pasta-wise!

    Have a question I didn’t cover?

    Pop your question in the comments section below and I will answer pronto!

    And that’s it! Less then a half hour, and you have a glorious lemon shrimp pasta all ready to be twirled up on your fork. If you are like me, welcome to heaven, where everything is made with lemon and garlic.  And bacon.

    Want to round out your meal?

    If you are craving a little starter with this easy lemon pasta, you can’t beat these cute little antipasto skewers. Add some veggies by roasting up these green beans with walnuts.

    And let’s go all out on dessert with this super easy Heath Bar Birthday Cake!

    Other seafood pasta recipes we love

    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Pasta with Clam Marinara Sauce in a bowl with a fork.
      Pasta with Clam Marinara Sauce
    • Pasta with Clams, Vodka Sauce and Crispy Breadcrumbs
    • Bacon crab pasta on a plate with a fork.
      Creamy Crab Pasta

    Looking for more pasta inspiration? Here is our complete collection of pasta recipes!

    Could you leave us a review?

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

    Print

    Lemon Shrimp Pasta

    Lemon Shrimp Scampi Pasta on a plate with a fork.
    Print Recipe
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    4.7 from 3 reviews

    Lemons, shrimp, garlic and pasta – if you love them, this recipe for lemon shrimp scampi pasta is the speedy and scrumptious supper you have been looking for!

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 6
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italian

    Ingredients

    Scale
    • 12 ounces linguine
    • 6 tablespoons butter
    • 5 tablespoons olive oil
    • 4 cloves garlic, minced
    • 2 pounds large shrimp, peeled and deveined
    • 1 teaspoon salt
    • 1/2 teaspoon fresh ground pepper
    • ¼ cup chopped fresh parsley (or other herbs if you like something else better!)
    • Grated zest of one lemon
    • Juice from 4 lemons
    • 1/2 lemon, cut in half and thinly sliced

    Instructions

    1. Cook linguine in salted water until done, drain and put back in the pot.
    2. Meanwhile, melt butter and olive oil in large skillet over medium low heat. Add garlic and sauté for one minute. Add shrimp, one teaspoon salt and 1/2 teaspoon black pepper, turn up heat to medium and sauté until shrimp are pink, about 5 minutes. Stir often, turning the shrimp over to make sure they are cooked through.
    3. Turn heat back down to low and add lemon juice, zest and slices, and red pepper. Stir for about a minute to combine and heat up the sauce.
    4. Pour sauce with shrimp into pot with drained pasta, toss well and serve.

    Notes

      • Pasta: You can use any pasta you like except for angel hair (too delicate for this sauce) or teeny pasta (like my beloved pastina). Anything else will work just fine.

      • Shrimp: We like large shrimp for this recipe, and we buy them with the shell on at our supermarket seafood counter for maximum freshness and shell them at home (yay for the Southern husband!). You can use any size shrimp you like, and if you need to get them frozen and thaw them out, that’s okay.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Deb Darling says

      November 24, 2023 at 1:23 am

      Made this for our Thanksgiving dinner. It was simple and delicious. My family was thrilled. There was very little left over. I also added fresh crab after everything else was finished cooking, as well as using the shells to make stock to cook the noodles. Iโ€™d make this again.

      Reply
      • Kate Morgan Jackson says

        November 25, 2023 at 12:18 pm

        Well, I just love that you went a pasta route for Thanksgiving – and also love the addition of crab!

        Reply
    2. Eric says

      October 31, 2023 at 1:23 pm

      I love a nice light pasta dish, and this one hits the nail on the head! Came out perfect!

      Reply
      • Kate Morgan Jackson says

        November 01, 2023 at 10:27 am

        Isn’t it great when something is both delicious as easy! Thanks for your kind comment!

        Reply
    3. Martha in KS says

      May 31, 2022 at 2:25 pm

      I suggest taking those shrimp shells & tossing them into the pot of water & boil until reduced by 1/3 to 1/2. Remove shells from water (after they cool I bag & freeze until trash day). Salt water & use it to cook pasta. This adds some flavor to the pasta.

      Reply
      • Kate Morgan Jackson says

        June 04, 2022 at 11:13 am

        Well as usual that is a great suggestion, Martha! Hope you are having a greet weekend. :)

        Reply

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