Made with whole wheat linguine, plump shrimp, and fresh lemon juice, this lemon shrimp pasta recipe is bursting with brightness and flavor.
This fast and easy Lemon Shrimp Pasta has everything going for it. Not only does the entire meal take less than 15 minutes to cook, it is made of mostly pantry and freezer staples like whole wheat pasta and frozen shrimp. And if that wasn’t already convenient enough, it also only requires one pan! You know what else is a bonus? You get a balanced meal! Whole grains, protein, fats, and vegetables all in one dish. While you could use spinach, I love using arugula as the zesty, bold flavors are the perfect compliment to the bright, lemony sauce. You won’t find a better at home seafood recipe!
- Linguine: Thin, flat noodles that coat in thinner sauces well. You could also use fettucine or spaghetti.
- Olive oil: A heart healthy oil that helps cook the shrimp evenly and contributes to the sauce.
- Shrimp: Mild fishy flavor with a pleasant chewy texture and lean source of protein.
- Garlic: Aromatic and pungent, it sweetens up as they cook.
- Lemon: Bright, fresh, citrus flavor from the juice and zest in the sauce.
- Arugula: Zesty and almost spicy in flavor, it pairs well with the fresh lemon flavor in the sauce. You could also use spinach or kale.
- Parmesan cheese: Nutty, salty, hard cheese that adds great flavor to the sauce.
How to Make Lemon Shrimp Pasta with Arugula
Start your lemon shrimp pasta with arugula by cooking pasta according to package instructions. Once cooked, reserve some of the pasta water and then drain and set aside. While pasta is cooking, heat up olive oil in a large skillet over medium-high heat.
Season shrimp with sea salt and black pepper and cook on each side for a couple minutes until shrimp turns pink.
Add the garlic, lemon zest, and lemon juice to the pan and cook until garlic is aromatic.
Add the spinach or arugula and sauté until greens start to wilt, only a couple minutes.
Add the cooked and drained pasta to the pan along with your shredded parmesan cheese and the reserved pasta water. Stir and toss until everything is evenly coated in the sauce. If you like a kick of heat, add some red pepper flakes as well!
Season with some additional salt and pepper to taste, garnish with some chopped parsley, serve and enjoy your Lemon Shrimp Pasta with Arugula!
Frequently Asked Questions
What pasta shape is best for seafood?
I love to use linguine, and believe it’s a pretty popular choice because the flatter noodles coat easily in the oils and flavors of seafood.
How do you stop pasta going dry?
Keep it in an airtight container in the fridge. Keeping it kept closed up will prevent air from coming in and drying it out.
What makes a scampi a scampi?
Despite shrimp scampi being a common name for a dish here in the US, scampi is the Italian name for a large crustacean in Europe.
More Seafood Recipes
- New England Baked Scallops with Panko
- Jamaican Fish Escovitch
- Grilled Shrimp Shawarma Skewers
- Easy Pan Seared Salmon
- Parmesan Crusted Baked White Fish
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The best way to ease into making seafood at home, my Lemon Shrimp Pasta with Arugula is the perfect balanced meal to make for dinner this week.
Your fork is waiting.
Lemon Shrimp Pasta with Arugula
- 8 ounces whole wheat linguine (cooked according to package instructions)
- 2 tablespoons extra virgin olive oil
- 1 pound shrimp (raw, peeled and deveined)
- 2 cloves garlic (minced)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 5 ounces Baby Spinach and or Arugula
- ¼ cup parmesan cheese (shredded)
- chili flakes (optional garnish)
- salt and pepper (to taste)
- Prepare pasta according to package instructions, reserving 1/2 cup of the starchy cooking liquid.
- While the pasta is cooking, heat olive oil over medium-high heat in a deep skillet. Sprinkle shrimp with salt and pepper on both sides and add to pan in a single layer. Cook until shrimp is pink, about 3 minutes total, turning once.
- Add garlic to the shrimp and sauté until fragrant, about 30 seconds, being careful not to burn. Stir in lemon juice, lemon zest and spinach/arugula blend. Sauté until greens start to wilt, about 2 minutes.
- Stir cooked pasta, parmesan cheese and reserved cooking liquid into the pan and toss to coat. Season with chili flakes and additional salt and pepper to taste before serving hot.