Shrimp Prawn Pasta Lemon: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine perfectly cooked pasta, glistening with a vibrant lemon sauce, studded with succulent shrimp and prawns. This isn't just a meal; it's an experience.
While the exact origins of this particular combination are debated, pasta with seafood and lemon has deep roots in Italian coastal cuisine. For generations, families have relied on the fresh flavors of the sea, brightened by the zest of local lemons, to create simple yet unforgettable dishes. It's a testament to the power of fresh, high-quality ingredients.
What makes this Shrimp Prawn Pasta Lemon recipe so irresistible? It's the perfect balance of flavors and textures. The sweetness of the shrimp and prawns complements the tangy lemon sauce, while the pasta provides a satisfying base. It's also incredibly versatile! You can easily customize it with your favorite herbs, vegetables, or a touch of chili flakes for a little heat. Plus, it's quick and easy to prepare, making it ideal for a weeknight dinner or an elegant weekend gathering. I find that people love this dish because it feels both sophisticated and comforting at the same time. Get ready to create a dish that will impress your family and friends!

Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pound pasta (linguine, spaghetti, or fettuccine work well)
- 1/2 cup olive oil, extra virgin
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1/4 cup heavy cream (optional, for extra richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 1 shallot, finely minced
- 1/4 cup reserved pasta water
Preparing the Shrimp:
Okay, let's get started! First, we need to prep our shrimp. This is super easy and makes a big difference in the final flavor.
- Pat the shrimp dry: Use paper towels to thoroughly dry the shrimp. This helps them get a nice sear in the pan instead of steaming.
- Season generously: In a bowl, toss the shrimp with a pinch of salt, freshly ground black pepper, and a tiny pinch of red pepper flakes (if you're using them). Don't be shy with the seasoning!
Cooking the Pasta:
While the shrimp are hanging out, let's get the pasta going. This is a crucial step, so pay attention to the water!
- Bring water to a boil: Fill a large pot with plenty of salted water. The water should taste like the sea! This is important for seasoning the pasta from the inside out.
- Cook the pasta al dente: Add the pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes. You want it to be al dente, meaning it's still slightly firm to the bite.
- Reserve pasta water: Before draining the pasta, scoop out about 1/4 cup of the pasta water. This starchy water is liquid gold and will help create a beautiful, emulsified sauce. Set it aside.
- Drain the pasta: Drain the pasta in a colander. Don't rinse it! We want to keep that starchy goodness.
Making the Lemon Garlic Sauce:
Now for the star of the show the lemon garlic sauce! This is where the magic happens.
- Sauté the shallot: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Be careful not to brown it.
- Add the garlic: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Again, watch it closely so it doesn't burn. Burnt garlic is bitter and will ruin the sauce.
- Deglaze with white wine: Pour in the white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds tons of flavor. Let the wine reduce slightly, about half the volume.
- Add lemon juice and zest: Stir in the lemon juice and lemon zest. The zest is really important here because it adds a bright, citrusy aroma and flavor.
- Simmer the sauce: Let the sauce simmer for another minute or two, allowing the flavors to meld together.
Cooking the Shrimp and Combining:
Time to bring it all together! This part goes quickly, so have everything ready.
- Cook the shrimp: Add the butter to the skillet with the sauce. Once melted, add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they'll become rubbery.
- Add the pasta: Add the drained pasta to the skillet with the shrimp and sauce. Toss to coat everything evenly.
- Add pasta water (if needed): If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help emulsify the sauce and make it cling to the pasta.
- Stir in Parmesan cheese and parsley: Stir in the grated Parmesan cheese and chopped fresh parsley. Toss again to combine.
- Add heavy cream (optional): If you're using heavy cream, stir it in now. This will make the sauce extra rich and creamy.
- Season to taste: Taste the pasta and adjust the seasoning as needed. You might need a little more salt, pepper, or lemon juice.
Serving:
Almost there! Just a few finishing touches and you're ready to enjoy your delicious shrimp lemon pasta.
- Serve immediately: Serve the pasta immediately in bowls.
- Garnish: Garnish with extra grated Parmesan cheese and chopped fresh parsley. A lemon wedge on the side is also a nice touch.
Tips and Variations:
Here are a few ideas to customize this recipe to your liking:
- Add vegetables: Feel free to add some vegetables to the sauce. Asparagus, spinach, cherry tomatoes, or zucchini would all be delicious. Add them to the skillet after the garlic and cook until tender-crisp.
- Use different seafood: If you're not a fan of shrimp, you can substitute other seafood, such as scallops, mussels, or clams. Adjust the cooking time accordingly.
- Make it spicy: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Add sun-dried tomatoes: Sun-dried tomatoes add a burst of intense flavor to the pasta. Add them to the skillet after the garlic.
- Use gluten-free pasta: If you're gluten-free, simply substitute your favorite gluten-free pasta.
- Make it dairy-free: Omit the Parmesan cheese and heavy cream for a dairy-free version. You can also use a dairy-free Parmesan alternative.
Enjoy!
I hope you enjoy this recipe as much as I do! It's a quick, easy, and flavorful meal that's perfect for a weeknight dinner or a special occasion. Don't be afraid to experiment and make it your own. Happy cooking!

Conclusion:
This Shrimp Prawn Pasta Lemon recipe isn't just another pasta dish; it's a vibrant, flavorful experience that will transport you straight to the Italian coast with every bite. The bright lemon sauce perfectly complements the sweetness of the shrimp and prawns, creating a symphony of flavors that's both refreshing and satisfying. It's quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you try it, it'll become a staple in your kitchen. But why is this recipe a must-try? It's all about the balance. The acidity of the lemon cuts through the richness of the seafood, while the garlic and herbs add depth and complexity. It's a dish that's both comforting and exciting, familiar yet unique. Plus, it's incredibly versatile! Looking for serving suggestions? I love to serve this pasta with a simple side salad of arugula and shaved Parmesan, dressed with a light vinaigrette. A crusty loaf of bread is also a must for soaking up all that delicious lemon sauce. For a more substantial meal, you could add some grilled asparagus or roasted vegetables. And speaking of versatility, there are so many ways you can adapt this recipe to your own tastes. If you're not a fan of prawns, you can easily substitute them with scallops or even chicken. Want to add a little heat? A pinch of red pepper flakes will do the trick. For a creamier sauce, stir in a dollop of mascarpone cheese at the end. You could also add some sun-dried tomatoes for a burst of intense flavor. If you're feeling adventurous, try adding a splash of white wine to the sauce while it's simmering. The possibilities are endless! Here are a few more ideas to get your creative juices flowing:Variations on the Theme:
* Spicy Shrimp Prawn Pasta Lemon: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a fiery kick. * Creamy Shrimp Prawn Pasta Lemon: Stir in a dollop of mascarpone cheese or heavy cream at the end for a richer, more decadent sauce. * Shrimp Prawn Pasta Lemon with Vegetables: Add some sautéed spinach, asparagus, or zucchini to the pasta for a healthier and more colorful meal. * Shrimp Prawn Pasta Lemon with Sun-Dried Tomatoes: Add some chopped sun-dried tomatoes to the sauce for a burst of intense flavor. * Shrimp Prawn Pasta Lemon with White Wine: Add a splash of dry white wine to the sauce while it's simmering for a more complex and sophisticated flavor. I truly believe that this Shrimp Prawn Pasta Lemon recipe is a winner. It's easy to make, incredibly flavorful, and endlessly adaptable. So, what are you waiting for? Head to the kitchen and give it a try! I'm so excited for you to experience the magic of this dish. Once you've made it, please come back and share your experience in the comments below. I'd love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Happy cooking! I can't wait to hear all about your culinary adventures with this recipe. Let me know if you have any questions, and most importantly, enjoy!Shrimp Prawn Pasta Lemon: A Delicious & Easy Recipe

Quick and easy shrimp lemon pasta with a bright, flavorful sauce. Perfect for a weeknight dinner!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound pasta (linguine, spaghetti, or fettuccine work well)
- 1/2 cup olive oil, extra virgin
- 4 cloves garlic, minced
- 1 shallot, finely minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1/4 cup heavy cream (optional, for extra richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 1/4 cup reserved pasta water
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with salt, pepper, and red pepper flakes (if using).
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package directions (8-10 minutes). Reserve 1/4 cup pasta water before draining. Drain the pasta.
- Make the Lemon Garlic Sauce: In a large skillet, heat olive oil over medium heat. Add shallot and cook until softened (2-3 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Deglaze: Pour in white wine and simmer, scraping up browned bits, until reduced by half.
- Add Lemon: Stir in lemon juice and lemon zest. Simmer for 1-2 minutes.
- Cook the Shrimp: Add butter to the skillet. Once melted, add shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
- Combine: Add drained pasta to the skillet with the shrimp and sauce. Toss to coat.
- Adjust Sauce: If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Finish: Stir in Parmesan cheese and parsley. If using, stir in heavy cream.
- Season: Taste and adjust seasoning as needed.
- Serve: Serve immediately in bowls, garnished with extra Parmesan cheese and parsley. A lemon wedge is also a nice touch.
Notes
- Variations: Add asparagus, spinach, cherry tomatoes, or zucchini to the sauce. Substitute scallops, mussels, or clams for shrimp. Add more red pepper flakes or cayenne pepper for heat. Add sun-dried tomatoes. Use gluten-free pasta or omit Parmesan and heavy cream for dairy-free.
- Don't overcook the shrimp or they will become rubbery.
- Don't rinse the pasta after draining.
- Be careful not to burn the garlic.