Lemon Basil Shrimp
Lemon Basil Shrimp Pasta with Cherry Tomatoes
Juicy shrimp, cherry tomatoes, and basil come together with lemon, garlic, and Parmesan for a bright Mediterranean-style pasta dinner that is ready in about 35 minutes.
About This Recipe
Lemon Basil Shrimp is the kind of pasta dinner that feels bright enough for a warm evening but comforting enough for a weeknight. Plump shrimp, sweet cherry tomatoes, and fresh basil make the skillet colorful, while lemon and garlic keep the flavors clear. Parmesan gives the sauce a savory finish without making the dish heavy.
The combination reflects a familiar Mediterranean pattern: seafood, olive oil, tomatoes, herbs, and citrus brought together with very little fuss. Basil is especially good here because its sweet green aroma softens the sharper edge of lemon and red pepper. The pasta gives those juices somewhere to go, turning a handful of simple ingredients into a complete meal.
Cook the pasta first and keep it just shy of fully tender, since it will finish in the skillet. Shrimp need only a few minutes, so pull them out as soon as they turn pink and opaque rather than leaving them in while the tomatoes cook. That small pause protects their texture and leaves the pan free for building the sauce.
Butter and broth loosen the browned bits from the skillet as the tomatoes soften. Lemon zest adds fragrance, while juice brings the acidity that keeps the sauce from tasting flat. A splash of pasta water can help the Parmesan and pan juices cling to the linguine, especially if the tomatoes have not released much liquid.
Serve the shrimp pasta in warm bowls with lemon wedges at the table so everyone can adjust the brightness. A crisp green salad, roasted zucchini, or a few slices of toasted bread make easy companions. Finish with basil added at the very end, when its fresh aroma is strongest.
The vegetables, basil, and lemon can be prepared earlier in the day, but shrimp are best cooked just before serving. Refrigerate leftovers within two hours in a shallow airtight container and use them within two days for the best texture. Reheat gently in a covered skillet with a spoonful of water or broth, stopping as soon as the shrimp are hot.
Ingredients
- 1 pound large shrimp, peeled and deveined (450g)
- 2 tablespoons extra-virgin olive oil (30mL)
- 1 tablespoon unsalted butter (14g)
- 1 cup cherry tomatoes, halved (150g)
- 2 garlic cloves, finely minced (6g)
- 1 cup loosely packed fresh basil leaves, chopped (25g)
- 1 teaspoon lemon zest (2g)
- 2 tablespoons fresh lemon juice (30mL)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1/4 teaspoon red pepper flakes (0.5g)
- 1/2 cup low-sodium vegetable broth (120mL)
- 8 ounces linguine, cooked and drained (225g)
- 1/4 cup finely grated Parmesan cheese (25g)
- 1 lemon, cut into wedges for serving (about 110g)
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Step by Step Instructions
- Cook the pasta Bring a large pot of salted water to a boil. Cook the linguine until just tender, reserve 1/2 cup pasta water, then drain.
- Heat the skillet Warm the olive oil in a large skillet over medium heat.
- Sauté the garlic Add the garlic and cook for about 30 seconds, just until fragrant.
- Season the shrimp Add the shrimp, salt, black pepper, and red pepper flakes to the skillet.
- Cook the shrimp Cook for 2 to 3 minutes per side, until the shrimp are pink, opaque, and curled into a loose C shape.
- Set the shrimp aside Transfer the shrimp to a plate so they do not overcook while the sauce comes together.
- Build the tomato sauce Add the butter, cherry tomatoes, and vegetable broth to the skillet. Cook for 5 minutes, stirring, until the tomatoes soften.
- Brighten the sauce Stir in the lemon zest and lemon juice, scraping up any browned bits from the skillet.
- Toss in the pasta Add the drained linguine and toss to coat. Add a splash of reserved pasta water if the sauce needs loosening.
- Finish with shrimp and basil Return the shrimp to the skillet and fold in the chopped basil until everything is warmed through.
- Add the Parmesan Sprinkle in the Parmesan and toss once more so it melts into the lemony sauce.
- Serve immediately Taste and adjust the seasoning, then serve with lemon wedges and a few whole basil leaves.
Utensils
- Large pot
- Large skillet
- Colander
- Spatula or wooden spoon
- Tongs
- Measuring spoons
- Measuring cup
- Chef's knife
- Cutting board
- Fine grater or zester
- Serving bowls
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 520 kcal | 26% |
| Protein | 30 g | 60% |
| Fat | 21 g | 27% |
| Saturated Fat | 7 g | 35% |
| Carbohydrates | 54 g | 20% |
| Sugars | 6 g | — |
| Fiber | 3 g | 11% |
| Sodium | 820 mg | 36% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Use spaghetti, bucatini, or short pasta in place of linguine.
- Swap the basil for parsley or a little fresh oregano when needed.
- Serve with a crisp green salad, roasted zucchini, or toasted bread for the sauce.
Storage & Reheating
Within two hours of cooking, cool leftover pasta and shrimp and refrigerate them in a shallow airtight container at 40°F (4°C) or below. Use them within two days for the best shrimp texture.
Reheat gently in a covered skillet over low heat with a splash of water or broth. Add fresh basil after warming if you have it.
Practical Cooking Notes
Dry shrimp sear quickly and keep the tomato sauce from becoming watery.
A splash helps the lemon, broth, and Parmesan coat the linguine.
Fresh basil keeps its aroma when it is folded in after the heat is lowered.
Frequently Asked Questions
Can I use frozen shrimp for Lemon Basil Shrimp?
Yes. Thaw the shrimp overnight in the refrigerator, then drain and pat them dry before seasoning. Dry shrimp sear more evenly and keep the lemon-basil sauce from becoming watery.
How do I keep the shrimp from becoming rubbery?
Cook them only until pink, opaque, and loosely curled into a C shape, usually 2 to 3 minutes per side for large shrimp. Transfer them to a plate while the tomato sauce and pasta finish, then return them at the end.
Can I prepare parts of this recipe ahead of time?
You can chop the tomatoes, garlic, basil, and lemon zest earlier in the day and keep them refrigerated. Cook the pasta and shrimp close to serving time so neither becomes dry or overcooked.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in a shallow airtight container and use them within two days. Reheat gently in a covered skillet with a splash of water or broth, adding fresh basil after warming.