Lemon Shrimp Pasta
Bright, garlicky, and ready before you've finished setting the table. Plump shrimp sear in olive oil with garlic and chili, then tumble through spaghetti with lemon juice, lemon zest, and crumbled feta. Just like the photo, fresh herbs scatter over the top — and the corgi at the counter is already first in line. Simple Mediterranean pasta at its best.
Why You'll Love This
Juicy shrimp, tangy lemon, and salty feta over perfect spaghetti, just like the photo.
Classic Mediterranean flavors: olive oil, garlic, lemon, and herbs.
High protein and endlessly adaptable.
Tastes like a coastal Italian holiday.
Anti-Inflammatory & Mediterranean Recipes
Lemon Shrimp Pasta
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories540 kcal
Ingredients
Instructions
- Cook the spaghetti in well-salted boiling water until just shy of al dente. Reserve 1/2 cup pasta water before draining.
- While the pasta cooks, pat the shrimp dry and season with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp 1–2 minutes per side until pink and just cooked. Remove to a plate.
- Lower the heat. Add the remaining 2 tbsp olive oil, garlic, and chili flakes. Cook 1 minute until fragrant but not browned.
- Add the drained spaghetti to the skillet with the lemon juice, lemon zest, and a splash of pasta water. Toss vigorously 1–2 minutes until the pasta is glossy and coated.
- Return the shrimp and any juices. Add the sun-dried tomatoes if using. Toss through.
- Remove from heat. Fold in half the feta and the parsley.
- Serve in warm bowls, topped with the remaining feta, fresh oregano, and a lemon wedge.
Notes & Tips
- Reserve the pasta water. Its starch turns olive oil and lemon into a silky sauce that clings.
- Don't overcook the shrimp. They finish in the hot pasta — pull them just as they turn pink.
- Add lemon juice off a rolling boil. High heat dulls fresh citrus flavor.
- Slice the garlic instead of mincing. It sweetens in the oil instead of burning.
- Toss the feta in at the end so it stays in crumbles rather than melting away.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 64g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store in an airtight container up to 2 days.
- Reheat: warm gently in a skillet with a splash of water to loosen the sauce. The microwave toughens shrimp.
- Freezer: not recommended — shrimp and pasta both suffer.
- Best served immediately, straight from the pan.
- The Secret to Silky Lemon Pasta Sauce
- The secret is pasta water and timing. The starchy cooking water emulsifies with the olive oil and lemon juice into a glossy sauce that coats every strand — without cream. The trick is adding the pasta slightly underdone, straight into the skillet, and tossing hard for a full minute or two. The pasta finishes cooking in the sauce, absorbing flavor while releasing more starch. Skip the pasta water and you get oily noodles with lemon puddles. Use it and the sauce turns to silk.
Variations & serving ideas
- Different pasta: linguine, angel hair, or penne all work.
- No shrimp: use scallops, chicken strips, or chickpeas.
- Dairy-free: skip the feta or use a plant-based alternative.
- Extra veg: add baby spinach or arugula at the end to wilt through.
- Gluten-free: use your favorite gluten-free spaghetti.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 540 kcal |
| Total fat | 14 g |
| Sodium | 580 mg |
| Total carbohydrate | 68 g |
| Fibre | 4 g |
| Protein | 36 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Why does my lemon sauce taste bitter?
You likely used too much of the white pith when zesting, or the lemon juice boiled hard. Zest only the yellow part, and add juice at the end over gentle heat.
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge or under cold running water for 15 minutes. Pat very dry before searing so they brown instead of steaming.
How do I stop the pasta from clumping?
Toss it into the sauce immediately after draining — never let drained pasta sit. A swirl of olive oil and that splash of pasta water keep it loose.
More questions about this recipe
How long does it take to make Lemon Shrimp Pasta?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Lemon Shrimp Pasta?
The key ingredients include shrimp, feta cheese, garlic, sun-dried tomatoes, reserved pasta water and chili flakes. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store in an airtight container up to 2 days.
How many servings does this recipe make?
It makes 4 servings.
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