Looking for a way to capture the essence of summer on your plate?
Italian lemon shrimp pasta recipes might just be your answer.
With juicy shrimp, tangy lemon, and fragrant garlic in every bite, these dishes offer a refreshing taste adventure.
Whether it’s creamy linguine or zesty penne, each recipe is filled with Mediterranean charm.
Ready to find your new favorite? Let’s explore these flavorful options together.
Classic Lemon Garlic Shrimp Pasta
The Classic Lemon Garlic Shrimp Pasta is a delightful Italian dish that combines the zesty freshness of lemon with the savory richness of garlic and shrimp. This recipe is perfect for a quick weeknight dinner that doesn’t compromise on flavor. The tender shrimp, tangy lemon, and fragrant garlic perfectly complement the al dente pasta, making it a satisfying meal for any occasion.
Whether you’re hosting a dinner party or enjoying a quiet meal at home, this shrimp pasta recipe is sure to impress.
This dish is incredibly easy to make, requiring only a handful of ingredients and minimal preparation time. The key to this recipe is the balance of flavors, where the lemon adds brightness, the garlic provides depth, and the shrimp offer a succulent texture. The pasta serves as a hearty base that ties everything together beautifully.
In just under 30 minutes, you can have a restaurant-quality meal ready to serve. Here’s how to make Classic Lemon Garlic Shrimp Pasta for 4-6 people.
Ingredients:
- 1 pound of spaghetti or linguine
- 1 pound of large shrimp, peeled and deveined
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes (optional)
- Zest and juice of 2 lemons
- 1/4 cup of fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 cup of grated Parmesan cheese
- 1 tablespoon of unsalted butter
Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
- Prepare the Shrimp: While the pasta is cooking, season the shrimp with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the red pepper flakes and lemon zest, stirring to combine.
- Combine Ingredients: Return the cooked shrimp to the skillet, along with the cooked pasta. Add the lemon juice, chopped parsley, and butter. Toss everything together, adding reserved pasta water as needed to create a smooth sauce that coats the pasta evenly.
- Finish and Serve: Remove the skillet from the heat and sprinkle the Parmesan cheese over the pasta. Give everything a final toss to mix well. Taste and adjust seasoning with more salt and pepper if necessary. Serve immediately, garnished with additional parsley and lemon wedges if desired.
Extra Tips:
For the best results, use fresh lemon juice and zest, as it greatly enhances the flavor of the dish. If you prefer a bit of heat, don’t hesitate to increase the amount of red pepper flakes.
To add more depth to the sauce, consider deglazing the pan with a splash of white wine before adding the pasta. Finally, if you want a creamier texture, you can stir in a tablespoon of cream or mascarpone cheese right before serving.
Enjoy your Classic Lemon Garlic Shrimp Pasta with a side of crusty bread or a fresh salad for a complete meal.
Creamy Lemon Shrimp Linguine
Creamy Lemon Shrimp Linguine is a delightful dish that marries the fresh tang of lemon with the rich creaminess of a luscious sauce, perfectly complementing succulent shrimp and al dente linguine. This Italian-inspired recipe brings a zestful twist to your dining table, ideal for entertaining guests or enjoying a cozy family meal.
The vibrant flavors of fresh lemon juice and zest, combined with the savory garlic and parmesan-infused cream sauce, create an irresistible medley that will tantalize your taste buds with every bite.
The dish is relatively easy to prepare, making it an excellent choice for both seasoned cooks and beginners. With a preparation time of about 15 minutes and a cook time of around 20 minutes, you can whip up this satisfying meal in no time. Perfect for serving 4-6 people, this recipe guarantees there’s enough for everyone to indulge in its creamy, citrusy goodness.
Whether you’re looking for a quick weeknight dinner or a special weekend treat, Creamy Lemon Shrimp Linguine is sure to please.
Ingredients for 4-6 servings:
- 1 pound linguine
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Cook the Linguine: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp. Season with salt and pepper, and cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and lemon juice, stirring constantly. Allow the sauce to simmer for 2-3 minutes until it begins to thicken slightly.
- Add Cheese and Lemon Zest: Slowly stir in the grated parmesan cheese until melted and the sauce is smooth. Add the lemon zest and stir to combine, allowing the flavors to meld.
- Combine All Ingredients: Return the shrimp to the skillet, along with the cooked linguine. Toss everything together to confirm the pasta is well-coated with the creamy sauce. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Sprinkle the freshly chopped parsley over the top and gently toss again. Serve the Creamy Lemon Shrimp Linguine immediately, garnished with extra parmesan if desired.
Extra Tips:
For the best results, use fresh shrimp if possible to enhance the dish’s flavor and texture. Be careful not to overcook the shrimp, as they can become rubbery.
If you prefer a thicker sauce, allow it to simmer a bit longer before adding the pasta and shrimp. For an extra lemony kick, feel free to add an additional tablespoon of lemon juice.
Finally, having all your ingredients prepped and ready before you start cooking will make the process smoother and faster. Enjoy your delicious Creamy Lemon Shrimp Linguine with a side of crusty bread or a fresh green salad for a complete meal.
Lemon Herb Shrimp Fettuccine
Lemon Herb Shrimp Fettuccine is a delightful Italian dish that combines the rich flavors of garlic, lemon, and fresh herbs with succulent shrimp and al dente fettuccine. This dish is perfect for a family meal or a special dinner with friends, offering a balance of tangy citrus and savory elements that will tantalize your taste buds.
The combination of ingredients creates a harmonious blend that’s both invigorating and indulgent, making it an instant favorite among pasta lovers.
The key to perfecting Lemon Herb Shrimp Fettuccine lies in the quality of the ingredients and the timing of each step in the cooking process. Fresh shrimp, preferably wild-caught, are vital for the best flavor, while the use of freshly squeezed lemon juice and zest brings a bright, zesty aroma to the dish.
The addition of fresh herbs such as parsley and basil enhances the overall taste, providing a fragrant finish that complements the creamy fettuccine perfectly. Whether you’re cooking for a family of four or a gathering of six, this recipe is sure to impress.
Ingredients (Serves 4-6):
- 1 pound fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Cooking Instructions:
- Cook the Fettuccine: Begin by boiling a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
- Prepare the Shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon zest and juice, followed by the chicken broth. Allow to simmer for 2-3 minutes.
- Combine Ingredients: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until well combined, then add the cooked fettuccine to the skillet. Toss the pasta in the sauce, adding reserved pasta water as needed to reach the desired consistency.
- Add Shrimp and Herbs: Return the shrimp to the skillet and toss with the pasta and sauce. Finally, add the chopped parsley and basil, mixing gently to distribute the herbs evenly.
- Serve: Transfer the pasta to a serving dish, guaranteeing the shrimp are evenly distributed. Garnish with additional Parmesan cheese and herbs if desired.
Extra Tips:
For the best results, make sure that the shrimp aren’t overcooked, as they can become tough and chewy. It’s significant to watch them closely as they cook quickly.
Use freshly grated Parmesan cheese for a richer flavor, and feel free to adjust the amount of lemon juice and zest to suit your preference for tanginess. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce.
Finally, remember that the reserved pasta water is key to achieving the perfect sauce consistency, so add it gradually to prevent the dish from becoming too watery.
Spicy Lemon Shrimp Penne
Spicy Lemon Shrimp Penne is a delightful fusion of vibrant flavors and textures that bring a taste of Italy right to your table. This dish combines the zesty punch of fresh lemons, the heat of red pepper flakes, and the savory goodness of shrimp, all tossed together with al dente penne pasta. It’s a perfect meal for a cozy family dinner or an elegant gathering with friends.
The creamy sauce, infused with garlic and lemon, complements the succulent shrimp perfectly, making it an irresistible option for seafood lovers.
The preparation of Spicy Lemon Shrimp Penne is relatively straightforward, yet it delivers a gourmet experience that feels indulgent. The dish isn’t only quick to prepare but also boasts a vibrant color palette that’s sure to impress.
The key to achieving the best results lies in the quality of ingredients, particularly the freshness of the shrimp and the ripeness of the lemons. With a careful balance of spices and flavors, this pasta dish is guaranteed to become a favorite in your culinary repertoire.
Ingredients (Serves 4-6):
- 1 pound penne pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Zest and juice of 2 lemons
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Cooking Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions. Once cooked, drain the pasta and set aside.
- Prepare the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the lemon zest and juice, stirring to deglaze the pan. Pour in the heavy cream, stirring well to combine with the lemon mixture. Allow the sauce to simmer for about 5 minutes, reducing slightly.
- Combine Ingredients: Add the cooked penne pasta to the skillet with the sauce, tossing to coat the pasta thoroughly. Return the shrimp to the skillet, mixing until everything is well combined. Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
- Season and Serve: Season the pasta with salt and pepper to taste, and sprinkle with chopped parsley. Serve the Spicy Lemon Shrimp Penne hot, garnished with lemon slices.
Extra Tips:
When preparing Spicy Lemon Shrimp Penne, it’s essential to keep an eye on the shrimp to avoid overcooking, as they can become rubbery if left on the heat for too long.
For an added layer of flavor, consider using homemade pasta or freshly grated Parmesan cheese. Adjust the amount of red pepper flakes according to your preference for spice.
Finally, serve this dish immediately after cooking to enjoy the creamy sauce at its best consistency.
Lemon Basil Shrimp Spaghetti
Lemon Basil Shrimp Spaghetti is a delightful and invigorating Italian-inspired dish that combines the zesty flavors of lemon with the aromatic notes of fresh basil and the savory taste of succulent shrimp. This dish is perfect for a light yet satisfying dinner, and it comes together quickly, making it a great choice for busy weeknights.
The lemon-infused spaghetti pairs beautifully with the tender shrimp, providing a burst of flavor in every bite. The addition of fresh basil adds a fragrant touch that elevates the dish to a whole new level of deliciousness.
Not only is this Lemon Basil Shrimp Spaghetti easy to prepare, but it’s also a visually stunning dish with its vibrant colors and enticing aroma. The key to achieving the perfect balance of flavors lies in using high-quality ingredients, such as fresh basil, juicy lemons, and plump shrimp.
This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests. With a few simple steps, you can have this delightful pasta dish on the table in no time.
Ingredients (Serves 4-6):
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Optional: Lemon wedges and extra basil leaves for garnish
Instructions:
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- Prepare the Shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
- Make the Sauce: Reduce the heat to medium and add the lemon zest, lemon juice, red pepper flakes, and butter to the skillet. Stir until the butter is melted and the mixture is well combined.
- Combine the Ingredients: Add the cooked spaghetti to the skillet, tossing to coat the pasta in the lemon-garlic sauce. If needed, add a bit of the reserved pasta water to help the sauce adhere to the spaghetti.
- Add the Shrimp and Basil: Return the shrimp to the skillet and add the chopped basil. Toss everything together until the shrimp are heated through and the basil is evenly distributed.
- Serve: Transfer the Lemon Basil Shrimp Spaghetti to a serving platter. Sprinkle with grated Parmesan cheese and garnish with lemon wedges and extra basil leaves if desired.
Extra Tips:
For the best results, use fresh shrimp and basil to enhance the flavors of the dish. Be sure not to overcook the shrimp; they should be just pink and opaque to maintain their tender texture.
If you prefer a spicier dish, you can increase the amount of red pepper flakes. Additionally, the reserved pasta water is starchy and helps the sauce adhere better to the spaghetti, so don’t skip this step.
Serve the dish immediately for the freshest taste and enjoy the burst of citrus and herb flavors!
Lemon Butter Shrimp Tagliatelle
Lemon Butter Shrimp Tagliatelle is a delightful Italian-inspired dish that combines the flavors of fresh lemon, succulent shrimp, and creamy butter with perfectly cooked tagliatelle pasta. This recipe is perfect for a family dinner or when you want to impress your guests with a meal that tastes like it came straight from a fine dining restaurant.
The bright flavors of lemon and herbs beautifully complement the rich butter sauce, while the shrimp adds a touch of elegance and protein to the dish.
To make this dish, you start by preparing a luscious lemon butter sauce that will coat the tagliatelle and shrimp, giving them a silky texture and a burst of flavor. The key to this recipe is balancing the acidity of the lemon with the richness of the butter, ensuring every bite is perfectly seasoned.
With just a few fresh ingredients and a little bit of preparation, you can have this stunning Lemon Butter Shrimp Tagliatelle on the table in no time.
Ingredients (serves 4-6):
- 1 pound tagliatelle pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare the Shrimp: While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the lemon zest, lemon juice, and white wine, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 2 minutes.
- Combine Ingredients: Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken slightly. Add the cooked pasta to the skillet, tossing to coat with the sauce. If the pasta seems too dry, gradually add reserved pasta cooking water until desired consistency is reached.
- Finish the Dish: Return the shrimp to the skillet and gently mix to combine. Add the red pepper flakes, if using, and adjust seasoning with additional salt and pepper, if necessary. Stir in the chopped parsley and grated Parmesan cheese, ensuring everything is well incorporated.
- Serve: Serve the Lemon Butter Shrimp Tagliatelle immediately, garnished with additional parsley and Parmesan if desired.
Extra Tips:
When cooking the shrimp, be sure not to overcook them as they can become tough and rubbery. The shrimp should be pink and firm, but not tightly curled into a ball.
Additionally, using fresh lemon juice and zest is essential for achieving the bright, fresh flavor that defines this dish. If you prefer a spicier version, increase the amount of red pepper flakes to your liking.
Finally, the choice of wine can subtly influence the flavor, so opt for a wine you enjoy drinking.
Zesty Lemon Shrimp Orzo
Zesty Lemon Shrimp Orzo is a delightful Italian-inspired dish that combines the tangy flavor of lemons with succulent shrimp and tender orzo pasta. Perfect for a weeknight dinner or a special occasion, this recipe isn’t only delicious but also quick to prepare. The bright citrus notes from the lemon zest and juice enhance the natural sweetness of the shrimp, while the orzo provides a satisfying, hearty base. This dish can easily be a crowd-pleaser, offering a revitalizing taste of summer all year round.
The simplicity of Zesty Lemon Shrimp Orzo is part of its charm, making it an accessible recipe for home cooks of all skill levels. It involves just a few fresh ingredients, yet the result is a sophisticated and flavorful meal that can impress family and friends alike. Serve it with a side of garlic bread or a crisp green salad to complete the meal, and enjoy the compliments that are sure to follow.
Ingredients for 4-6 servings:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- Zest and juice of 2 lemons
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Shrimp: Start by patting the shrimp dry with paper towels. Season them with salt and pepper to taste.
- Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Sauté Garlic: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
- Cook the Orzo: Stir in the orzo pasta and toast it lightly in the butter and garlic for about 2 minutes. Add the chicken or vegetable broth and bring it to a simmer. Cook the orzo, stirring occasionally, for about 8-10 minutes or until the liquid is absorbed and the orzo is tender.
- Add Lemon and Shrimp: Once the orzo is cooked, stir in the lemon zest and juice. Return the shrimp to the skillet, and gently toss everything together until the shrimp are warmed through.
- Finish with Cheese and Herbs: Remove the skillet from the heat and stir in the Parmesan cheese and fresh parsley. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Transfer the Zesty Lemon Shrimp Orzo to a serving platter or individual plates and enjoy immediately.
Extra Tips:
To guarantee the shrimp stay juicy, be careful not to overcook them; they should just turn opaque and pink. When toasting the orzo, keep an eye on it to prevent burning. The lemon zest is essential for adding a bright, zesty flavor, so don’t skip it. You can also add a pinch of red pepper flakes for a bit of heat if desired. For a creamier texture, consider stirring in a tablespoon of cream or mascarpone cheese just before serving.
Lemon Shrimp Pesto Pasta
The beauty of Lemon Shrimp Pesto Pasta lies in its ability to deliver a gourmet experience with minimal effort. The zesty lemon complements the natural sweetness of the shrimp, while the pesto brings depth and richness to the dish.
Using fresh ingredients is key to achieving the best results, so opt for high-quality shrimp and a good-quality pesto. This recipe is perfect for serving 4-6 people, making it ideal for family dinners or small gatherings.
Ingredients (Serves 4-6):
- 1 pound of shrimp, peeled and deveined
- 12 ounces of pasta (such as fettuccine or linguine)
- 1 cup of prepared basil pesto
- Juice and zest of 1 lemon
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- Salt and pepper, to taste
- 1/4 cup of grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions:
- Prepare the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
- Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Combine Ingredients: In the same skillet, add the pesto, lemon juice, and lemon zest. Stir to combine, then add the cooked pasta and shrimp back into the skillet. Toss everything together, adding a bit of the reserved pasta water if the sauce seems too thick.
- Finish the Dish: Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper, if needed. Cook for an additional 1-2 minutes until everything is heated through.
- Serve: Transfer the pasta to a serving dish. Garnish with fresh basil leaves, if desired, and serve immediately.
Extra Tips:
- When cooking shrimp, be careful not to overcook them, as they can become rubbery. They should be pink and just opaque when done.
- If you prefer a creamier sauce, you can add a splash of cream or a dollop of mascarpone cheese to the pesto before combining it with the pasta.
- To enhance the flavors, consider adding a pinch of red pepper flakes for a bit of heat, or some toasted pine nuts for added texture.
- This dish can be prepared with homemade pesto for an even fresher taste, but store-bought pesto works well for convenience.
Lemon Dill Shrimp Farfalle
Lemon Dill Shrimp Farfalle is a delightful Italian dish that combines the freshness of lemon, the aromatic touch of dill, and the richness of shrimp, all melded together with farfalle pasta. This recipe is perfect for a light yet flavorful meal that brings a taste of the Mediterranean to your dining table.
The pasta’s bow-tie shape not only makes for a visually appealing presentation but also holds the sauce perfectly, guaranteeing every bite is bursting with flavor. This dish is perfect for serving 4-6 people, making it ideal for a family dinner or a small gathering.
The key to this recipe lies in the balance of the zesty lemon juice and the fragrant dill, which complement the succulent shrimp beautifully. It’s a simple yet elegant dish that doesn’t require a lot of time to prepare, making it perfect for both weekday dinners and special occasions.
Ingredients (Serves 4-6):
- 1 pound farfalle pasta
- 1 1/2 pounds shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Zest and juice of 2 lemons
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Lemon wedges for serving
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp: In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Cook the Shrimp: Add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Avoid overcooking the shrimp as they can become rubbery.
- Add Lemon and Dill: Reduce the heat to low and add the lemon zest, lemon juice, and chopped dill to the skillet. Stir well to combine and coat the shrimp with the lemon-dill mixture.
- Combine with Pasta: Add the cooked farfalle pasta to the skillet. Toss everything together until the pasta is well coated with the shrimp and sauce. Season with salt and pepper to taste.
- Finish and Serve: Remove from heat and stir in the grated Parmesan cheese until melted and well incorporated. Serve immediately with lemon wedges on the side.
Extra Tips:
For the best flavor, use fresh shrimp and make sure they’re thoroughly dried before cooking to achieve a nice sear. Fresh dill is essential for the aroma, but if unavailable, dried dill can be substituted, though the flavor may differ slightly.
Adjust the red pepper flakes according to your spice preference. If you find the sauce too thick, a splash of pasta water can help loosen it to the desired consistency. Enjoy this dish with a side of garlic bread or a fresh green salad for a complete meal.
Lemon Parmesan Shrimp Rigatoni
Lemon Parmesan Shrimp Rigatoni is a delightful Italian-inspired pasta dish that combines the light, zesty flavors of lemon with the rich creaminess of Parmesan cheese. This dish is perfect for a weeknight dinner or a special occasion, as it’s both simple to prepare and irresistibly delicious. The shrimp is cooked to perfection with garlic and lemon, adding a burst of flavor that complements the creamy rigatoni perfectly. This dish is sure to impress family and friends with its vibrant flavors and elegant presentation.
The key to a perfect Lemon Parmesan Shrimp Rigatoni is balancing the bright lemon notes with the savory, cheesy elements. The rigatoni serves as the ideal pasta choice, its ridged surface capturing every bit of the creamy sauce. When combined with succulent shrimp, fresh parsley, and a hint of chili flakes, this dish becomes a harmonious blend of textures and tastes. Follow this recipe to create a delightful meal for 4-6 people that will transport your taste buds straight to Italy.
Ingredients (serving size: 4-6 people):
- 1 pound rigatoni pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Pour in the lemon juice and zest, scraping up any bits from the bottom of the pan. Stir in the heavy cream and bring the mixture to a gentle simmer.
- Combine: Reduce the heat to low, then add the cooked pasta to the skillet. Gradually sprinkle in the Parmesan cheese, stirring constantly until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Add the Shrimp: Return the cooked shrimp to the skillet, along with the red pepper flakes (if using). Toss everything together until well combined and heated through. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Garnish and Serve: Remove the skillet from the heat and stir in the chopped parsley. Serve the pasta immediately with lemon wedges on the side for extra zest.
Extra Tips:
For the best results, use fresh, high-quality shrimp and freshly grated Parmesan cheese, as they greatly enhance the dish’s flavor. Be careful not to overcook the shrimp, as they can become rubbery.
If you prefer a thicker sauce, reduce the amount of pasta water added, and if you like a bit of heat, don’t shy away from adding more red pepper flakes. This dish pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Lemon Thyme Shrimp Bucatini
Lemon Thyme Shrimp Bucatini is a delightful Italian dish that combines the zesty flavors of lemon and thyme with succulent shrimp, all tossed with perfectly cooked bucatini pasta. This dish is perfect for a family dinner or a special occasion, offering a revitalizing and aromatic experience with every bite.
The use of fresh ingredients like lemon juice, garlic, and herbs guarantees a vibrant and flavorful meal that will leave everyone craving for more.
This recipe is designed for 4-6 servings, making it ideal for a small gathering or a family meal. The key to mastering Lemon Thyme Shrimp Bucatini lies in balancing the tanginess of the lemon with the earthy notes of thyme while allowing the sweetness of the shrimp to shine through.
With a few simple steps, you can create a pasta dish that’s not only easy to make but also impressively delicious.
Ingredients:
- 1 pound bucatini pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
- Prepare the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the white wine and let it simmer for about 2 minutes to reduce slightly. Stir in the lemon juice, lemon zest, and fresh thyme leaves. Let the sauce cook for another 2 minutes.
- Combine Everything: Return the shrimp to the skillet and add the cooked bucatini. Toss everything together, guaranteeing the pasta and shrimp are well coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Finish the Dish: Stir in the unsalted butter and grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Serve: Transfer the Lemon Thyme Shrimp Bucatini to serving plates and garnish with chopped fresh parsley. Serve immediately.
Extra Tips:
When cooking the shrimp, it’s important not to overcook them as they can become rubbery. They should be pink and opaque, indicating they’re perfectly done.
Also, feel free to adjust the amount of lemon juice and zest according to your taste preference for more or less tanginess. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce for a subtle kick.
Enjoy your Lemon Thyme Shrimp Bucatini with a chilled glass of white wine to complement the dish’s flavors.
Lemon Shrimp and Spinach Pasta
To make this dish, you’ll need to start with fresh ingredients, ensuring the shrimp are deveined and peeled, ready to absorb the flavors of garlic, lemon, and white wine. The spinach should be fresh and vibrant, adding a touch of color and a hint of bitterness that complements the other elements.
The pasta acts as a perfect base, absorbing the zesty sauce and tying all the flavors together. With just a few steps, you can have this elegant and flavorful meal ready to serve.
Ingredients for 4-6 servings:
- 1 pound large shrimp, peeled and deveined
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine (optional)
- Juice and zest of 1 large lemon
- 5 ounces fresh spinach
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Cooking Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and reserve 1 cup of the pasta cooking water.
- Sauté the Shrimp: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
- Add Lemon and Spinach: Stir in the lemon juice and zest, then add the spinach. Cook until the spinach has wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Combine Ingredients: Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together to coat in the sauce, adding some of the reserved pasta water if the sauce needs loosening.
- Finish and Serve: Remove the skillet from heat and stir in the Parmesan cheese and chopped parsley. Serve immediately, garnished with additional Parmesan and parsley if desired.
Extra Tips:
When cooking the shrimp, be careful not to overcook them, as they can become tough. They should be cooked just until they’re pink and opaque.
If you prefer a more intense lemon flavor, you can add additional lemon zest. To make the dish creamier, you can add a splash of cream or a pat of butter to the sauce.
Finally, using freshly grated Parmesan will enhance the flavor more than pre-grated varieties. Enjoy your flavorful Lemon Shrimp and Spinach Pasta!
Lemon Capers Shrimp Rotini
Lemon Capers Shrimp Rotini is a delightful pasta dish that combines the tangy flavors of lemon and capers with succulent shrimp and tender rotini pasta. This dish is a perfect blend of zesty and savory, offering a fresh and vibrant meal that’s both satisfying and easy to prepare. Ideal for a family dinner or a small gathering, this recipe will bring a touch of Italian cuisine to your table.
The key to this dish lies in the balance of flavors. The acidity of the lemon juice and zest complements the briny taste of the capers, while the shrimp adds a delicate sweetness. The rotini pasta, with its spiraled shape, holds the sauce beautifully, ensuring each bite is flavorful. This recipe serves 4-6 people, making it perfect for a cozy dinner with friends or family.
Ingredients:
- 1 pound rotini pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup capers, drained
- Zest and juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, according to package instructions. Drain the pasta, reserving 1 cup of pasta water, and set aside.
- Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
- Add Flavor Elements: Stir in the capers, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper to taste. Let the mixture cook for another 2 minutes, allowing the flavors to meld.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet. Add the drained rotini pasta and toss everything together to coat the pasta and shrimp in the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.
- Finish and Serve: Stir in the chopped parsley and sprinkle with grated Parmesan cheese. Serve the Lemon Capers Shrimp Rotini hot, garnished with additional parsley and lemon wedges if desired.
Extra Tips: When preparing Lemon Capers Shrimp Rotini, make sure not to overcook the shrimp as they can become tough and rubbery. Freshly squeezed lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
If you prefer a creamier sauce, you can add a splash of heavy cream or a tablespoon of butter at the end of cooking. Adjust the amount of red pepper flakes according to your spice preference. Enjoy this dish with a side of crusty bread or a simple green salad for a complete meal.
Lemon Shrimp and Asparagus Fusilli
Lemon Shrimp and Asparagus Fusilli is a delightful Italian-inspired pasta dish that brings together the bright, zesty flavors of lemon, the succulence of shrimp, and the crisp freshness of asparagus. This dish isn’t only a feast for the taste buds but also a visual delight with its vibrant colors and enticing aroma. Perfect for a family dinner or a special occasion, this pasta is both elegant and simple, highlighting the natural flavors of its ingredients while offering a satisfying, comforting meal.
The fusilli pasta’s spiral shape is perfect for capturing the luscious lemony sauce, guaranteeing every bite is packed with flavor. Asparagus, a classic spring vegetable, adds a crisp texture and a slight earthy note that complements the sweetness of the shrimp. The dish is finished with a sprinkle of Parmesan and fresh herbs, adding a layer of richness and a touch of freshness. This recipe serves 4-6 people, making it ideal for a cozy gathering or a weeknight meal that feels like a special treat.
Ingredients:
- 1 pound fusilli pasta
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Prepare the Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Asparagus: In the same skillet, add another tablespoon of olive oil. Toss in the asparagus pieces and sauté for about 4-5 minutes until they’re tender-crisp. Remove from the skillet and set aside with the shrimp.
- Make the Sauce: Lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Pour in the white wine, lemon zest, and lemon juice, stirring to combine. Let the mixture simmer for 2-3 minutes.
- Combine Ingredients: Return the shrimp and asparagus to the skillet, stirring them into the sauce. Add the cooked fusilli pasta, tossing everything together. If the mixture seems too dry, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Finish the Dish: Sprinkle the Parmesan cheese over the pasta and gently toss to combine. Remove from heat, sprinkle with fresh parsley, adjust seasoning with additional salt and pepper if necessary, and serve hot.
Extra Tips:
To guarantee your shrimp are perfectly cooked, make sure they’re just turning pink and opaque before removing them from the skillet to avoid overcooking. The white wine can be substituted with chicken broth if preferred, although the wine adds a subtle depth of flavor. If you like a spicier kick, feel free to increase the amount of red pepper flakes.
Additionally, when zesting the lemon, be sure to only remove the yellow outer layer, as the white pith beneath can be quite bitter. Enjoy your Lemon Shrimp and Asparagus Fusilli with a side of crusty bread or a fresh green salad for a complete meal.
Lemon Shrimp and Tomato Gemelli
Lemon Shrimp and Tomato Gemelli is a delightful pasta dish that combines the bright flavors of zesty lemon and juicy cherry tomatoes with succulent shrimp. This dish is perfect for a weeknight dinner or a casual lunch, offering a burst of vibrancy with every bite. The gemelli pasta, known for its twisted shape, beautifully captures the light sauce, guaranteeing that each forkful is loaded with the harmonious blend of flavors.
To prepare this dish, you’ll need to start by gathering all the necessary ingredients, which are simple and easy to find. The key is to use fresh shrimp and ripe cherry tomatoes, as they’re the stars of this recipe. The lemon juice and zest add a revitalizing brightness that complements the savory notes of garlic and the subtle heat from red pepper flakes. This recipe serves 4-6 people, making it ideal for a small gathering or a family meal.
Ingredients (Serves 4-6):
- 1 pound gemelli pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 lemon, zested and juiced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the cherry tomatoes and red pepper flakes, cooking until the tomatoes are softened, about 3-4 minutes.
- Combine Ingredients: Return the cooked shrimp to the skillet. Add the lemon juice, lemon zest, and reserved pasta water, stirring to combine. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
- Mix the Pasta: Add the cooked gemelli pasta to the skillet, tossing to coat the pasta with the sauce. Stir in the Parmesan cheese, letting it melt slightly into the sauce.
- Garnish and Serve: Remove the skillet from heat. Add the torn basil leaves and chopped parsley, tossing everything together. Serve the pasta in bowls, garnished with extra Parmesan cheese if desired.
Extra Tips:
To guarantee your shrimp is perfectly cooked, watch for them to curl into a “C” shape and turn a vibrant pink color, indicating they’re done. Be careful not to overcook them, as they can become rubbery.
When zesting the lemon, avoid the white pith, as it can add bitterness to the dish. If you prefer a creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese when mixing the pasta with the sauce.
Enjoy this dish with a side of garlic bread or a fresh green salad for a complete meal.
