Herb and Lemon Sauce for Shrimp and Pasta
Brighten up your seafood pasta night with this vibrant Herb and Lemon Sauce for Shrimp and Pasta! This quick and easy recipe combines tender shrimp sautéed in a buttery, garlicky base with a zesty burst of fresh lemon juice and zest. A medley of fresh parsley and basil infuses the dish with garden-fresh flavors, while a hint of red pepper flakes adds optional heat for spice lovers. Toss it all together with your favorite pasta (linguine or spaghetti works perfectly!) to create a light yet satisfying meal that's ready in just 30 minutes. For a finishing touch, top with a sprinkle of Parmesan cheese to balance the citrusy tang with a savory bite. Perfect for weeknight dinners or elegant entertaining, this dish is as flavorful as it is simple to make.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 12 ounces pasta of choice (e.g., linguine or spaghetti), cooked according to package instructions
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat until melted and hot.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Season the shrimp with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the optional red pepper flakes if using. Add the shrimp to the skillet in a single layer.
Cook the shrimp for 2-3 minutes per side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet if needed. Stir in the lemon zest and lemon juice, scraping up any browned bits from the bottom of the skillet for extra flavor.
Reduce the heat to low and stir in the chopped parsley and basil. Let the sauce simmer for 1-2 minutes to combine the flavors.
Add the cooked pasta directly to the skillet, tossing it in the herb and lemon sauce until evenly coated.
Return the cooked shrimp to the skillet, tossing them with the pasta and sauce to reheat slightly.
Serve the shrimp and pasta immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.1 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1178 mg | 91% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
