Lemon Basil Shrimp Pasta
A bright and flavorful shrimp pasta featuring tender shrimp, fresh basil, and zesty lemon. Ready in just 30 minutes, this protein-rich, fiber-friendly dish makes an easy and satisfying weeknight dinner.
Equipment
- 1 large pot (for pasta)
- 1 large skillet (for sauce)
- 1 Mixing Bowl
- 1 Citrus Juicer
- Measuring Cups and Spoons
- Tongs or spatula
Ingredients
For the Shrimp Marinade:
- 1 pound large shrimp peeled and deveined
- 6 cloves garlic finely minced
- ¼ cup fresh lemon juice zest lemons before juicing
For the Pasta and Sauce:
- ½ teaspoon salt for pasta water
- 1 pound linguine or pasta of choice
- ¼ cup olive oil
- 1 shallot minced (or ½ small onion)
- 1 tablespoon lemon zest
- ½ teaspoon crushed red pepper flakes
- ¾ cup dry white wine or vermouth
- ¼ cup chicken broth
- 4 tablespoons butter cubed
- 1 cup grated Parmesan cheese
- 2 bunches fresh basil leaves roughly chopped or torn
Instructions
- Prepare the Shrimp Marinade: Start by placing the peeled and deveined shrimp into a medium-sized mixing bowl. Add the finely minced garlic and freshly squeezed lemon juice. Make sure to zest the lemons first, using only the bright yellow skin to avoid bitterness. Toss everything gently to coat the shrimp evenly. Cover the bowl with plastic wrap and refrigerate for 20 minutes. This quick marinade infuses the shrimp with bright citrus and aromatic garlic flavors.
- Cook the Pasta Al Dente: While the shrimp marinates, bring a large pot of water to a rolling boil. Add ½ teaspoon of salt for every 4 quarts of water, or enough to give the pasta a lightly seasoned taste. Add the linguine (or your preferred pasta) and cook according to package directions until al dente, meaning tender but still firm to the bite. Before draining, reserve 1 cup of the starchy pasta water to adjust sauce consistency later. Drain the pasta and set aside in a colander.
- Sauté Aromatics for the Sauce: In a large skillet over medium-high heat, pour in ¼ cup of olive oil. Once the oil is warm and shimmering, add the minced shallot (or onion), lemon zest, and crushed red pepper flakes. Stir continuously for 2–3 minutes until the shallot softens and becomes fragrant. This forms the flavorful base of the sauce, layering subtle sweetness with a gentle hint of heat from the pepper flakes.
- Deglaze with Wine and Broth: Pour in ¾ cup of dry white wine (or vermouth) and ¼ cup chicken broth into the skillet. Bring the mixture to a gentle simmer. Allow the liquid to reduce by about half while stirring occasionally. The reduction concentrates the flavors and creates a slightly thickened, aromatic base. Once reduced, add the cubed butter a few pieces at a time, stirring until fully melted and incorporated. This creates a silky, rich emulsion for the sauce.
- Cook the Marinated Shrimp: Carefully transfer the marinated shrimp into the skillet, including any remaining garlic and lemon juice from the marinade. Stir gently to coat the shrimp with the sauce. Cook the shrimp for about 60 seconds on each side, just until they turn pink and opaque. Avoid overcooking, as shrimp can quickly become tough.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the shrimp. Using tongs or a spatula, toss the pasta and shrimp together, allowing the sauce to coat the pasta evenly. Continue cooking for 60–90 seconds so the pasta absorbs some of the flavorful sauce. At this stage, the sauce may appear slightly watery, which is normal.
- Incorporate Cheese and Basil: Remove the skillet from heat and immediately stir in 1 cup of grated Parmesan cheese. Toss until the cheese melts and thickens the sauce slightly. Add the roughly chopped or torn fresh basil leaves and toss gently one more time. For a looser, saucier texture, gradually add ¼ to ½ cup of the reserved pasta water until the desired consistency is reached.
- Taste and Adjust Seasoning: Taste the pasta and adjust seasoning as needed. You can add a pinch of salt, more red pepper flakes for heat, or an extra squeeze of lemon for brightness. The balance of garlic, lemon, basil, and Parmesan should be vibrant but harmonious.
- Plate and Serve Immediately: Transfer the pasta and shrimp to serving plates or a large serving bowl. For a finishing touch, sprinkle a little extra Parmesan and fresh basil over the top. Serve immediately while warm for the best flavor and texture. Pair with a crisp white wine, a light salad, or garlic bread for a complete, satisfying meal.
Notes
- Always reserve pasta water: This starchy water helps adjust the sauce consistency, making it creamy without adding extra fat.
- Don’t overcook shrimp: Shrimp cook very quickly and become rubbery if overcooked. Cook until just opaque and tender.
- Zest lemons carefully: Only use the yellow outer skin to avoid the bitter white pith.
- Adjust heat level: Crushed red pepper flakes can be increased or decreased depending on your spice preference.
- Use high-quality Parmesan: Freshly grated cheese melts better and enhances the flavor significantly.
- Choose dry white wine wisely: Pinot Grigio, Sauvignon Blanc, or vermouth adds brightness without overpowering the shrimp.
- Prep ahead: You can chop basil, zest lemons, and mince garlic before cooking to save time.
