Go Back

Quick Lemon Herb Shrimp Pasta

A vibrant and zesty pasta dish featuring succulent shrimp sautéed in a garlic-infused olive oil sauce with fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Cook the linguine until al dente, then drain.
  3. Pat the shrimp dry with a paper towel.
  4. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat.
  5. Sear the shrimp in a single layer for 2 minutes per side until opaque and pink, then remove and set aside.
  6. Add the remaining oil and minced garlic to the skillet, sautéing for 30 seconds.
  7. Pour in the chicken broth and lemon juice, scraping the bottom of the pan.
  8. Return the shrimp to the pan, add the cooked pasta, lemon zest, parsley, salt, and pepper.
  9. Toss everything together until the pasta is coated in the glossy sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth.