Ina Garten Lemon Shrimp Pasta – Bright, Buttery, and Ready in Minutes
Lemon shrimp pasta is a quick pasta dish that pairs al dente linguine or spaghetti with sautéed shrimp, lemon zest and juice, garlic, butter, and olive oil. Ina Garten’s version is known for its clean flavors, light texture, and sophisticated presentation—ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing + Boiling
- Cuisine: Italian-American
Ingredients
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½ pound linguine or spaghetti
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1 pound large shrimp, peeled and deveined
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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Zest of 1 large lemon
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¼ cup freshly squeezed lemon juice
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¼ teaspoon red pepper flakes (optional)
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¼ cup chopped fresh parsley
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Kosher salt and freshly ground black pepper, to taste
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Optional: Freshly grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for about 1–2 minutes per side, or until pink and opaque. Transfer shrimp to a plate.
In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the lemon zest, lemon juice, and red pepper flakes (if using). Let simmer for 1 minute.
Return the shrimp to the pan, then add the cooked pasta. Toss everything together, adding a splash of reserved pasta water as needed to loosen the sauce.
Stir in the fresh parsley and adjust seasoning with salt and pepper. Serve warm, with optional Parmesan cheese sprinkled on top.