Summer Herb and Lemon Shrimp Pasta

You all asked for light summer pasta recipes and this is THE one. It doesn’t get better than big, juicy, seared shrimp mixed with a light and flavorful pasta. This pasta ends up being so fresh as there is no cream or anything else to weigh it down, tons of seasonal herbs (that you can choose), and lemon which makes each bite bright. This recipe will walk you through how to sear your shrimp perfectly and make this simple sauce and toss it all together to finalize the perfect summer pasta. It’s easily doubled for larger family meals, or use as is for a side dish as well. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Level: Easy/Medium

Ingredients - serves 2

  • 8 oz. pasta of choice

  • 12-16 Extra Large shrimp, peeled & deveined

  • 2 tbsp. butter, divided

  • 1 shallot, minced

  • 4 gloves of garlic, minced

  • 1/4 cup of chopped fresh herbs of choice (1 cup un-chopped about right). Choose from basil, parsley, oregano, dill, thyme, sage, or more. I like 3 different ones from that list.

  • 1 lemon, zested AND juiced

  • 1/3 cup grated parmesan cheese

  • Salt and pepper

  • 1 cup starchy pasta water (obtained when boiling pasta)

  • Optional: crushed red pepper

 

  1. Prep your shrimp: make sure they are defrosted, peeled, and deveined. Tails on or off is fine, but sometimes it is easier with them off for pasta dishes. Lay out flat on paper or kitchen towel and pat dry.

  2. Prep all other ingredients. Set aside some extra fresh herbs for topping that won’t be mixed in with the heated sauce.

  3. Cook pasta as package describes, BUT BEFORE DRAINING, reserve about 1 cup of starchy pasta water and set aside.

  4. Use a large skillet and heat it up to a tick below the highest heat. Let it heat up for about 2 minutes before adding 1 tbsp. of the butter. While the butter melts, quickly season both sides of the shrimp with some salt and pepper. Once butter is bubbly, add shrimp and sear on both sides for 1.5 minutes each - NO MORE. While searing, place all in a single layer and do not disturb until you flip to get a nice textured sear on each side of the shrimp. If after 1.5 minutes you see no color or texture, turn up the heat. Sticking? Add a little more butter or olive oil.

  5. When shrimp are done, remove from skillet and side aside. Turn skillet to medium low and add the remaining tbsp of butter, the minced shallot and garlic and sauté for 2 minutes until soft. Next, add the herbs, the zest of one lemon, and some crushed red pepper if desired. Sauté or a minute before adding in: the pasta, juice of one lemon, the shrimp, the cup of starchy pasta water, and the parmesan. Stir together until combined evenly and lightly thickened up for the sauce part. Turn off heat and serve right away.

  6. Top with more fresh herbs when serving to look nice and fresh!