I couldn’t let summer pass by without making lemon herb shrimp pasta. It is the perfect pasta for summer with garden tomatoes and fresh herbs.
As we enjoyed this pasta at home for a recent date night, Hubby commented this is a Lori-friendly recipe. He was right! This dish is light and full of fresh flavor.
Ingredients
Raw Shrimp: I always have a big bag of large frozen shrimp in my freezer. They thaw quickly for easy dinners and work lunches. Frozen shrimp are perfect for quick dinners like enchiladas or stir-fries.
Lemon Zest & Juice: Citrus zest adds such great flavor, even more than the juice, in my opinion. I always have fresh lemons and bottled lemon juice on hand. Bottled juice gets a bad rap, but like so many convenience foods, it works just fine if that is what you have.
Red Pepper Flakes: Adds a bit of heat.
Fresh Basil, Thyme, & Parsley: I probably wouldn’t make this recipe if I didn’t have fresh basil available. The flavor is amazing. Dried thyme and parsley would work in a pinch.
Olive Oil: Used to sauté the garlic and tomatoes.
Garlic: Fresh garlic always adds a nice pop of flavor.
Tomatoes: Cherry tomatoes fresh from the garden are ideal here. All of my tomatoes this year are on the small side.
Spinach: This healthy green leafy veggie adds nutrition and great color to the pasta.
Parmesan Cheese: The sharp, cheese flavor of parm is awesome on pasta.
Long Pasta: Use spaghetti, linguine, angel hair, or whatever you have in your pantry.
Salt and Black Pepper: Enhances all the flavors.
Instructions
Fill a large pot with water and heat the water to boiling. The pasta comes together quickly, so you want to give the pasta a head start.
Pull your thawed shrimp and add the red pepper flakes, half the lemon zest, and chopped fresh herbs. This allows the shrimp to soak up the flavors while you prep the rest of the pasta.
Sauté the garlic in olive oil for about a minute then add the chopped tomatoes. Stir as the tomatoes soften. I like to let the tomatoes get quite soft and start to fall apart.
Add the shrimp that has now been sitting in lemon zest and herbs. Cook on both sides until they turn white and curl—shrimp cooks quickly, just a minute or two on each side. Add the spinach, lemon juice, and Parm. Stir for a few minutes while the spinach wilts. Stir in the cooked pasta.
Serve immediately alongside roasted veggies or a salad if you like. Pasta bowls make the meal feel fun and festive. 🙂
Enjoy!
Lemon Herb Shrimp Pasta
Ingredients
- 16 large raw shrimp
- 2 tsp lemon zest
- ½ crushed red pepper flakes
- 1 tsp fresh thyme roughly chopped
- 2 tsp fresh parsley roughly chopped
- 6 basil leaves roughly chopped or torn
- 1 Tbsp olive oil
- 1 garlic clove minced
- 1 cup small tomatoes halved or quartered
- 1 cup baby spinach
- 2 Tbsp lemon juice
- 2 Tbsp parmesan cheese freshly grated
- 2 servings long pasta linguine, spaghetti, or angel hair
- salt and freshly ground pepper to taste
Instructions
- Heat water to boiling and cook your pasta according to package directions.
- Toss the shrimp with the crushed red pepper, half the lemon zest, and the chopped herbs. Let sit while you prep the rest of the pasta dish.
- Heat the oil in a medium skillet over medium-high. Add the garlic and stir for one minute. Add the chopped tomatoes and remaining lemon zest. Stir frequently while the tomatoes soften for about five minutes.
- Add the shrimp in a single layer. Allow to cook for 1-2 minutes then flip to cook on the other side.
- Add the chopped spinach, lemon juice, and parmesan cheese. Stir and allow the spinach to wilt. Add the cooked pasta and stir to combine. Season with salt and pepper and serve immediately.