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Lemon Shrimp Spaghetti

by Katerina Petrovska

4.73 from 18 votes

Updated Aug 18, 2026

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This lemon shrimp spaghetti is a quick, summery pasta with juicy shrimp, tomatoes, spinach, garlic, and plenty of fresh lemon. It’s easy enough for a weeknight and ready in about 30 minutes.

Quick and Easy Shrimp Spaghetti Recipe

This is one of those pasta dinners I make all summer long. The fresh lemon keeps the sauce bright and lemony without being too heavy, and I love how the tomatoes soften into the pasta while the spinach wilts right into the sauce. Add a simple zucchini salad on the side, and dinner is done.

It’s also an easy recipe to play around with depending on what’s in the fridge. Swap the spinach for arugula, add extra tomatoes, toss in some fresh basil, or use whatever long pasta you have in the pantry. And if you love this combination of shrimp, garlic, and lemon, try my creamy lemon shrimp pasta and shrimp Caesar salad next!

Why You’ll Love This Shrimp Spaghetti Recipe

• Ready in about 30 minutes. Shrimp cooks quickly, so this is an easy pasta dinner when you don’t have much time.
• Easy to change up. Use a different long pasta, swap the spinach for arugula, add more veggies, or throw in whatever fresh herbs you have.
• Great for summer. Tomatoes, basil, spinach, and lemon keep this pasta fresh and summery, while the shrimp and spaghetti make it satisfying enough for dinner.

Ingredients You’ll Need

• Spaghetti: Regular spaghetti works perfectly, but you can use linguine, fettuccine, or another long pasta.
• Olive oil and butter: I use both to cook the shrimp and build the simple sauce.
• Shrimp: Use large raw shrimp that are peeled and deveined. Fresh or frozen both work; thaw frozen shrimp first.
• Garlic: Fresh garlic is best here, especially since we’re keeping the sauce simple.
• Green onions: You’ll use both the white and green parts. Shallots are a good substitute.
• Grape tomatoes: Cherry tomatoes work just as well. They’ll soften as they cook and release some of their juices into the sauce.
• Baby spinach: It wilts quickly right into the pasta. You can swap it for arugula if you’d like.
• Fresh basil: Add it toward the end so it stays fresh and fragrant.
• Lemon: You’ll want fresh lemon juice here, not bottled.

How To Make Lemon Shrimp Spaghetti

A quick, flavorful dinner with pasta and fresh shrimp, tomatoes, and lemon – this is going to be your next favorite meal!

• Boil the spaghetti. Get the pasta cooking first so it’s ready when you need it. Cook it in well-salted water until al dente, then drain.
• Start the tomatoes. While the spaghetti cooks, warm the olive oil and butter in a large skillet. Add the tomatoes and green onions and let them cook for a few minutes to soften and release some of their juices. Stir in the garlic just until fragrant.
• Add the shrimp. Stir in the shrimp, basil, and half of the lemon juice. The shrimp only need a couple of minutes here. Once they’re pink and opaque, they’re done.
• Wilt the spinach. Add the spinach and remaining lemon juice. It might look like a lot of spinach at first, but it wilts down quickly.
• Bring it together. Add the spaghetti to the skillet and toss it with the shrimp and veggies. Give everything a taste and add more salt, pepper, or lemon if you think it needs it.
• Serve. Spoon the pasta onto plates while it’s hot and add freshly grated Parmesan on top, if you’d like.

Serving Suggestions

• Add a salad. Serve your spaghetti with my Mediterranean salad for an easy, fresh side.
• Don’t forget the bread. These garlic Parmesan breadsticks are perfect for scooping up the garlicky, lemony juices left on the plate.
• Pour a summer cocktail. A cold Campari spritz goes really well with the lemon and shrimp. A crisp Pinot Grigio is another good choice.
• Finish with something cold. My tiramisu ice cream is a very good reason to save room for dessert.

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4.73 from 18 votes

Lemon Shrimp Spaghetti

by Katerina Petrovska

This lemon shrimp spaghetti is a quick and easy pasta dinner with juicy shrimp, tomatoes, spinach, garlic, and plenty of fresh lemon.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 8 to 10 ounces spaghetti pasta
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon butter
• ▢ 1 pound fresh shrimp, peeled and deveined
• ▢ 3 cloves garlic, finely chopped
• ▢ 2 green onions, finely chopped
• ▢ 1 pint grape tomatoes, halved
• ▢ 3 to 4 basil leaves, thinly sliced
• ▢ 1 whole lemon, juiced
• ▢ ¼ teaspoon salt and freshly ground black pepper, or to taste
• ▢ 8 to 10 ounces baby spinach
• ▢ grated parmesan, optional

Instructions 

• Cook the pasta. Cook the spaghetti according to the package directions; drain and set aside.
• Sauté the veggies. Heat the olive oil and butter in a large nonstick skillet. Add the tomatoes and green onions, season with salt and pepper, and cook for 2 to 3 minutes, until the tomatoes begin to soften. Stir in the garlic and cook for about 15 seconds, just until fragrant.
• Cook the shrimp. Add the shrimp, basil, and half of the lemon juice. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are pink and opaque.
• Add the spinach and spaghetti. Stir in the spinach and remaining lemon juice, and cook for about 1 minute, or until the spinach wilts. Add the cooked spaghetti and toss everything together until well combined. Taste and season with additional salt and pepper, if needed.
• Finish and serve. Remove the skillet from the heat, sprinkle with freshly grated Parmesan, and serve.

Equipment

• Pasta Pot
• Large Skillet

Nutrition

Serving: 1.5cups | Calories: 433kcal | Carbohydrates: 50g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 358mg | Potassium: 1050mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6465IU | Vitamin C: 34mg | Calcium: 162mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Proper Storage

• Refrigerate: Store leftover shrimp spaghetti in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm it gently in a skillet over medium-low heat with a splash of water or broth to loosen up the pasta. You can also microwave individual portions in short intervals until warmed through.
• Freezing: I don’t recommend freezing this.

More Pasta Recipes

• Coconut Lime Shrimp
• Spaghetti Casserole
• Shrimp Alfredo
• Garlic Parmesan Spaghetti