Name: Lemon Shrimp Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian

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1/4

Lemon Shrimp Pasta

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Ingredients

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Instructions

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Instructions

In a large pot, bring 4 quarts of water plus 1 tbsp of salt to a boil.

Cook the pasta according to package directions and drain reserving 1 cup of the pasta water.

While pasta cooks, heat 2 tbsp of the olive oil in a large saute pan over medium heat.

Place the shrimp, garlic and 1/4 tsp salt in a saute pan and cook for 3 minutes, stirring halfway through (make sure not to overcook the shrimp).

Remove the shrimp to a plate and add the clam juice into the same saute pan.

Bring the clam juice to a boil for 5 minutes or until the liquid is reduced by half.

Whisk the butter, lemon juice and parsley into the saute pan and add the pasta, shrimp and as much of the reserved pasta water as necessary to make a sauce to coat the pasta.

Top with additional parsley or grated cheese if desired.

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Tips & Tricks (5)

Dry Your Shrimp Thoroughly 💧
Pat raw shrimp completely dry with paper towels before cooking to ensure a golden sear and prevent steaming, which locks in flavor and creates better texture.
Reserve Pasta Water Before Draining 🍝
Save 1 cup of starchy pasta cooking water before draining—use it to adjust sauce consistency and create a silky emulsion that coats the pasta beautifully.
Toast Garlic in Butter First 🧈
Infuse your butter with garlic over low heat for 1-2 minutes before adding other ingredients to build a deeper, more aromatic flavor foundation for the entire sauce.
Add Shrimp After the Sauce Base 🦐
Create your lemon-clam juice sauce first, then add shrimp in the final 3-4 minutes to prevent overcooking—shrimp continues cooking from residual heat even after it turns pink.
Finish with Cold Butter and Fresh Parsley ✨
Whisk in a tablespoon of cold butter at the end for richness and add fresh parsley just before serving to brighten the dish with fresh, vibrant herbaceous notes.