Fresh, bright, and ready in under 30 minutes, this Italian Lemon Shrimp Pasta celebrates the simple flavours of Italy. Sweet shrimp, garlic, fresh herbs, and vibrant lemon create a light yet satisfying pasta that's perfect for warm evenings or whenever you're craving something elegant without a lot of effort.
Italian Lemon Shrimp Pasta
Serves 4
Ingredients
300 g whole wheat spaghetti or linguine
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
½ teaspoon chili flakes (optional)
¼ cup grated Parmesan
2 tablespoons chopped fresh parsley
Salt and pepper
Method
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Cook the pasta according to package directions. Reserve ½ cup of the pasta water before draining.
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Meanwhile, heat olive oil in a large skillet over medium-high heat.
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Add the shrimp and cook for 2–3 minutes per side until pink. Remove from the pan.
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Add garlic and cook for 30 seconds until fragrant.
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Stir in the lemon zest, lemon juice, and a splash of reserved pasta water.
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Return the shrimp to the pan and add the cooked pasta.
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Toss everything together until coated.
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Finish with Parmesan, parsley, and black pepper.
Notes
Make It Your Own: Add spinach, asparagus, peas, or cherry tomatoes.
Protein Swap: Try grilled chicken or white beans.
Serve with: A crisp green salad and crusty bread.
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