Lemon Basil Shrimp Pasta

Lemon basil shrimp pasta is one of those dinners that feels fancy but comes together in no time. The shrimp cook up in a buttery lemon-garlic wine sauce that soaks right into the pasta, and a big handful of fresh basil and Parmesan takes it over the top. It’s light, bright, and full of flavor. Simple enough for a weeknight, but good enough to serve when you’ve got company.

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Here’s Why This Lemon Basil Shrimp Pasta Recipe Works

Quick marinade, big flavor: Just 20 minutes in lemon and garlic gives the shrimp a citrusy punch all the way through.

Builds layers fast: Shallots, zest, and chili flakes bloom in olive oil, then deglaze with wine and broth for a savory, Mediterranean-style base.

Butter for the win: Swirling in butter makes the sauce glossy and silky, perfect for coating strands of linguine or spaghetti.

Fresh basil finish: Tossing it in off the heat keeps the herbs vibrant and fragrant.

For another seafood pasta with serious flavor, try my Squid Ink Seafood Pasta. It’s rich, briny, and striking on the plate.

Lemon Basil Shrimp and Pasta

This lemon basil shrimp pasta is light, bright, and full of flavor and it is proof that dinner doesn’t need to be complicated to feel special. With juicy shrimp, a silky lemon-garlic sauce, and plenty of fresh basil, it’s the kind of meal you’ll want to come back to.

For a richer twist, check out my Garlic Butter Shrimp Pasta. It’s buttery, garlicky, and just as easy to make.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

5 from 12 votes

Lemon Basil Shrimp Pasta

By Pat Nyswonger

Lemon basil pasta with shrimp is absolutely full of flavor. Don't skip the quick marinade! If you cook the pasta and start the sauce while the shrimp soaks up all that garlic and lemon goodness, this recipe comes together in 30 minutes.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings

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Ingredients 

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Marinate the Shimp

• ▢ 1 pound large shrimp, peeled and deveined
• ▢ 6 garlic cloves, finely minced
• ▢ ¼ cup fresh lemon juice, zest the lemons before juicing them

Make the Pasta

• ▢ ½ teaspoon salt
• ▢ 1 pound linguine , or your choice of pasta
• ▢ ¼ cup olive oil
• ▢ 1 shallot, minced (or half a 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

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Instructions 

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• Toss the shrimp, garlic, lemon juice, and salt in a bowl and chill in the fridge for 20 minutes. 
  
• Add a generous amount of salt to a large pot of water and bring it to a boil. Cook the pasta following the package directions until it reaches an al dente texture. Before draining, make sure to reserve 1 cup of the pasta cooking water. Then, drain the pasta and set it aside for later.
  
• Heat ¼ cup olive oil in a large skillet over medium high heat. Add the shallot (or onion), lemon zest, and red pepper flakes. Cook until the shallot or onion is soft. 
  
• Add the wine or vermouth and chicken broth and bring to a simmer. Cook until the liquid has reduced by about half, then add the butter.
  
• Transfer the shrimp to the skillet, including the garlic and lemon juice from the marinade.
  
• Cook for about 60 seconds or until just barely cooked through. Add the cooked pasta to the skillet. Toss and continue cooking for 60 to 90 seconds or until the shrimp is finished cooking. The sauce will be watery at this point. 
  
• Remove the skillet from the heat and stir in the Parmesan. Toss until well coated and the sauce starts to thicken. Add the basil and toss once more. If you want the sauce thinner and ‘saucier’, add ¼ to ½ cup of the reserved pasta water.
  

Notes

Salt the pasta water: Use about 1 tablespoon of salt for every 4 quarts of water so the pasta itself is properly seasoned.

Adjust sauce consistency: Stir in reserved pasta water a little at a time until the sauce reaches your preferred thickness.

Choose the right wine: A dry white like Pinot Grigio or Sauvignon Blanc works best. Vermouth is a great substitute for a slightly different flavor.

Zest carefully: Only remove the yellow skin. Avoid the white pith underneath, as it can make the sauce bitter.

Nutrition

Serving: 1 serving, Calories: 389kcal, Carbohydrates: 31g, Protein: 22g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 146mg, Sodium: 979mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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