This Lemon Pepper Shrimp Pasta combines plump shrimp, silky pasta, and a vibrant lemon pepper sauce. It feels elegant but comes together quickly for an easy weeknight meal. The bright lemon and warm cracked pepper create a light yet deeply satisfying dish.
Love Lemon Pepper Shrimp Pasta? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lemon Pepper Shrimp Pasta
- Quick & easy: Ready in about 25 minutes.
- Perfect flavor balance: Bright lemon and warm pepper shine.
- Versatile base: Swap proteins or add veggies easily.
- Luxurious yet affordable: Feels special without a high cost.
Ingredients & Tools
- 450 g large shrimp, peeled and deveined
- 340 g linguine or spaghetti
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tsp freshly cracked black pepper
- 60 ml dry white wine (like Sauvignon Blanc)
- 60 g unsalted butter, cold and cubed
- 30 g fresh parsley, finely chopped
- 50 g Parmesan cheese, freshly grated, plus more for serving
- Kosher salt, to taste
- Red pepper flakes (optional, for a little heat)
Tools: Large pot for pasta, large skillet or sauté pan, zester or fine grater, tongs
Notes: Use freshly cracked black pepper (not pre-ground) and a fresh lemon for best flavor.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 65 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry with paper towels before cooking—this is the secret to getting a nice sear instead of them steaming in their own moisture.
- Don’t skip the wine. The dry white wine adds a crucial layer of acidity and depth that balances the lemon. If you prefer not to cook with alcohol, you can substitute it with an equal amount of chicken or vegetable broth with a squeeze of extra lemon juice.
- Prep everything in advance. This recipe comes together fast once you start cooking, so having your garlic minced, lemon zested and juiced, and parsley chopped before you turn on the heat will make the process smooth and enjoyable, not frantic.
- Embrace the pepper. Two teaspoons of cracked pepper might sound like a lot, but trust me—it mellows as it cooks and blends beautifully with the other ingredients. This is the star of the show, so don’t be shy with it.
How to Make Lemon Pepper Shrimp Pasta
Step 1: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 120 ml of the starchy pasta water—this liquid gold will help our sauce cling to every strand of pasta later on.
Step 2: While the pasta cooks, pat your shrimp completely dry with paper towels and season them lightly with salt. Place a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just 1-2 minutes per side, until they’re pink, opaque, and lightly golden. They cook quickly, so don’t walk away! Remove them from the skillet and set them aside on a plate.
Step 3: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and cook for about 30 seconds until it’s fragrant—be careful not to let it burn, or it will turn bitter. Now, add the cracked black pepper and toast it for another 30 seconds. You’ll notice the aroma becoming deeper and more nutty.
Step 4: Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the shrimp from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step builds a fantastic flavor base for your sauce.
Step 5: Turn the heat down to low. Add the cold, cubed butter and swirl the pan continuously until the butter has melted and emulsified into the sauce, making it glossy and slightly thickened. This technique, called mounting with butter (monter au beurre), gives the sauce a lovely silkiness.
Step 6: Stir in the lemon zest, lemon juice, and most of the chopped parsley (save a little for garnish). Now, add the drained pasta directly into the skillet along with a splash of the reserved pasta water. Use tongs to toss everything together, allowing the pasta to drink up the sauce. If the sauce seems too thick, add another splash of pasta water until it coats the noodles beautifully.
Step 7: Add the cooked shrimp back into the skillet, along with the grated Parmesan cheese. Toss gently one final time to warm the shrimp through and incorporate the cheese. Taste and adjust seasoning with more salt or a pinch of red pepper flakes if you like a bit of heat. Serve immediately, garnished with the remaining parsley and extra Parmesan.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; pasta and shrimp texture suffer.
- Reviving: Reheat gently in a skillet with a splash of water or broth.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil complements the pasta without competing for attention.
- Garlic bread or focaccia — It’s perfect for sopping up every last bit of the delicious, lemony sauce left on your plate. You won’t want to waste a drop.
- Roasted asparagus — The earthy, slightly charred flavor of asparagus pairs wonderfully with the bright, zesty notes of the shrimp and lemon.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the flavors in the pasta, creating a harmonious and refreshing pairing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each mouthful taste as vibrant as the first.
- A light Italian lager — A cold, crisp beer cuts through the richness of the butter and Parmesan beautifully, making for a very satisfying combination.
Something Sweet
- Lemon sorbet — Continuing the citrus theme with a clean, refreshing dessert that feels light and palate-cleansing after the main course.
- Panna Cotta with a berry coulis — The creamy, delicate vanilla flavor of the panna cotta provides a lovely, smooth contrast to the peppery, savory pasta.
- Amaretti cookies — These little Italian almond cookies are delightfully crunchy and not too sweet, offering a nice textural change and a subtle nutty flavor to end the meal.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Cook them just until they turn pink and opaque, then get them out of the pan immediately. They’ll warm through again at the end.
- Skipping the pasta water. That starchy, salty water is the magic ingredient that helps the sauce emulsify and stick to the pasta. Without it, your sauce might be oily and slide right off the noodles.
- Adding the lemon juice too early. If you add the lemon juice when the pan is screaming hot, it can cook out and lose its bright, fresh flavor. Adding it at the end, off the heat, preserves its vibrant zing.
- Using pre-grated Parmesan. The anti-caking agents in pre-grated cheese can prevent it from melting smoothly into the sauce, sometimes leaving it a bit grainy. Taking a minute to grate your own makes a world of difference.
Expert Tips
- Tip: For an extra layer of flavor, marinate your shrimp. About 15 minutes before cooking, toss the raw, dried shrimp with a tablespoon of the olive oil, half the lemon zest, and half the cracked pepper. This little pre-seasoning step infuses the shrimp from the inside out.
- Tip: If you want a richer, creamier sauce without adding cream, stir in a tablespoon of mascarpone cheese along with the cold butter. It will melt into the most luxurious, velvety sauce you can imagine.
- Tip: To make this dish ahead, you can cook the shrimp and make the sauce base, but wait to combine everything with the pasta until you’re ready to serve. Gently reheat the shrimp in the sauce before tossing with freshly cooked pasta to ensure the best texture.
- Tip: For a beautiful presentation, twist a portion of pasta into a ladle or large serving fork to create a tight nest on the plate. Arrange the shrimp around the pasta and spoon any extra sauce over the top, finishing with a final crack of black pepper.
FAQs
Can I use a different protein instead of shrimp?
Absolutely! This lemon pepper sauce is incredibly versatile. Thinly sliced chicken breast or scallops would be fantastic substitutes. Just adjust the cooking time accordingly—chicken will take a bit longer to cook through, while scallops will be about the same as shrimp. The key is to not overcrowd the pan so you get a nice sear.
My sauce broke and looks oily. How can I fix it?
Don’t worry, this can happen if the heat is too high when you add the butter. The quick fix is to remove the pan from the heat and vigorously whisk in another tablespoon of cold butter or a splash of the reserved pasta water. The agitation and addition of a new emulsifier will usually bring the sauce right back together.
Is it possible to make this dish dairy-free?
Yes, you can! Simply omit the butter and Parmesan. To compensate, use a bit more olive oil and finish the sauce with a tablespoon of nutritional yeast for a cheesy flavor, or just let the lemon and pepper be the stars. The result will be lighter but still delicious.
Can I use a different pasta shape?
Of course! While long pasta like linguine and spaghetti are classic, short shapes like penne, fusilli, or farfalle work wonderfully too. Their nooks and crannies are great for trapping the flavorful sauce. Just remember to reserve that pasta water no matter what shape you use.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The best way to reheat is gently in a skillet over low heat with a tiny splash of water or broth to loosen the sauce. Avoid the microwave, as it can make the shrimp rubbery and the pasta mushy.
Lemon Pepper Shrimp Pasta
Make this easy Lemon Pepper Shrimp Pasta in just 25 minutes! A vibrant, creamy sauce coats tender shrimp and pasta. Get the simple, elegant recipe here!
Ingredients
For the Ingredients
-
450 g large shrimp (peeled and deveined)
-
340 g linguine or spaghetti
-
3 tbsp olive oil (divided)
-
4 cloves garlic (minced)
-
1 lemon (zested and juiced)
-
2 tsp freshly cracked black pepper
-
60 ml dry white wine (like Sauvignon Blanc)
-
60 g unsalted butter (cold and cubed)
-
30 g fresh parsley (finely chopped)
-
50 g Parmesan cheese (freshly grated, plus more for serving)
-
Kosher salt (to taste)
-
Red pepper flakes (optional, for a little heat)
Instructions
-
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 120 ml of the starchy pasta water—this liquid gold will help our sauce cling to every strand of pasta later on.01
-
While the pasta cooks, pat your shrimp completely dry with paper towels and season them lightly with salt. Place a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just 1-2 minutes per side, until they’re pink, opaque, and lightly golden. They cook quickly, so don’t walk away! Remove them from the skillet and set them aside on a plate.02
-
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and cook for about 30 seconds until it’s fragrant—be careful not to let it burn, or it will turn bitter. Now, add the cracked black pepper and toast it for another 30 seconds. You’ll notice the aroma becoming deeper and more nutty.03
-
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the shrimp from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step builds a fantastic flavor base for your sauce.04
-
Turn the heat down to low. Add the cold, cubed butter and swirl the pan continuously until the butter has melted and emulsified into the sauce, making it glossy and slightly thickened. This technique, called mounting with butter (monter au beurre), gives the sauce a lovely silkiness.05
-
Stir in the lemon zest, lemon juice, and most of the chopped parsley (save a little for garnish). Now, add the drained pasta directly into the skillet along with a splash of the reserved pasta water. Use tongs to toss everything together, allowing the pasta to drink up the sauce. If the sauce seems too thick, add another splash of pasta water until it coats the noodles beautifully.06
-
Add the cooked shrimp back into the skillet, along with the grated Parmesan cheese. Toss gently one final time to warm the shrimp through and incorporate the cheese. Taste and adjust seasoning with more salt or a pinch of red pepper flakes if you like a bit of heat. Serve immediately, garnished with the remaining parsley and extra Parmesan.07
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