Lemon Pasta with Shrimp and Fresh Herbs

A little lemon and herb mixture can turn your shrimp and pasta dinner into a flavorful feast.
March 25, 2015


Serves 3-4

½ package Colavita Angel Hair Pasta or Spaghettini
3 tbsps Colavita Extra Virgin Olive Oil
1 tbsp of butter
grated lemon zest from 2 lemons 
2 cloves of garlic, crushed
¾ lb extra large shrimp, rinsed, peeled and deveined
1/3 cup fresh lemon juice (about 2-3 lemons)
¼ tsp hot pepper flakes
salt and freshly ground black pepper to tastef
freshly chopped parsley and mint

Heat 3 tablespoons of Colavita Extra Virgin Olive Oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the crushed garlic cloves, hot pepper flakes and the zest from 1 of the lemons. Allow to simmer slowly, stirring occasionally for about 4 minutes.

Add the shrimp and cook until they are just pink – about 2 minutes per side. Sprinkle in the fresh parsley and mint and season with salt and freshly ground black pepper. At this point, you can turn off the heat on the shrimp while the pasta cooks.

Cook the pasta in a large pot of boiling, salted water until almost done. For spaghettini, about 4 minutes. The pasta will finish cooking in the pan with the shrimp, so you want it to be underdone.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the drained pasta to the shrimp skillet, and turn the heat back on to medium. Pour in the 1/3 cup lemon juice and stir to combine. Cook for about 1-2 minutes. If the mixture seems dry, you can add some of the reserved pasta water, ¼ cup at a time.

Remove from the heat, garnish with lemon zest and slices, and more parsley and mint.


Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.