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Lemon Shrimp Spaghetti

Zesty Lemon Shrimp and Spaghetti is a flavorful and easy-to-make dish perfect for busy weeknights. Loaded with fresh shrimp, vibrant spinach, and juicy tomatoes, it’s a refreshing meal that’s both healthy and delicious. With just the right hint of lemon, this spaghetti recipe will become a staple in your dinner rotation.

Overhead image of a skillet with cooked spaghetti, cherry tomatoes, baby spinach, shrimp, and thin slices of lemon.

Lemon Shrimp Spaghetti Recipe

I’m about to unleash the flavors of summer with this light and invigorating spaghetti dish. Brimming with succulent shrimp, tender spinach, juicy tomatoes, and a tang of lemon, it’s your ticket to a Mediterranean vacation right at your dinner table.

Why am I so enamored with shrimp spaghetti? It’s simple yet sophisticated, super speedy to make, and allows for endless creativity. Plus, if you’re watching your waistline, this dish is a perfect ally. Opt for whole-grain spaghetti, and you’ve added an extra punch of protein and fiber to your plate.

Why You’ll Love This Shrimp Spaghetti Recipe

  • Quick and Easy: It’s a straightforward recipe for whipping up on busy weeknights.
  • Nutrient-Rich: With ingredients like shrimp, spinach, and tomatoes, you get a good mix of protein, iron, vitamins, and minerals.
  • Versatile: It’s easy to adjust based on personal preferences or what’s available in the kitchen. Consider using whole-grain pasta for an added health boost.
  • Bursting with Flavor: The combination of lemon, fresh basil, and garlic brings a delicious zestiness to the dish.
  • Elegant Presentation: The colorful array of ingredients makes for an aesthetically pleasing dish, suitable for both casual family dinners and dinner guests.
Close-up shot of Lemon Shrimp with Spaghetti in a skillet.

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!

Ingredients For Shrimp Spaghetti

  • Spaghetti: Provides the base for the dish; its tender strands soak up the flavors and give the meal substance.
  • Olive Oil: Imparts a subtle fruity note, ensuring the dish remains moist and tasty.
  • Butter: Adds a creamy, rich dimension, helping to bind flavors together and coat the pasta evenly.
  • Raw Shrimp: Introduces a succulent, slightly sweet taste that contrasts with the tangy lemon and vegetables.
  • Garlic: Gives a depth of flavor and aroma.
  • Green Onions: Offer a mild oniony zest that provides taste without overpowering the dish.
  • Grape Tomatoes: Add bursts of juiciness, sweetness, and a slight tang.
  • Baby Spinach: Contributes a mild earthiness and texture, plus a touch of green freshness.
  • Basil Leaves: Provides a fresh herbal contrast to the savory ingredients.
  • Lemon: Brings brightness and acidity to the dish, lifting up other flavors and adding a refreshing citrus twist.
Raw shrimp, halved grape tomatoes, chopped green onions, and pats of butter in a white skillet.

Directions

  • Prepare Spaghetti: Follow package instructions and cook until al dente.
  • Heat Olive Oil & Butter: In a large skillet, warm up the olive oil and melt the butter.
  • Add Seafood & Veggies: Stir in the shrimp, garlic, green onions, tomatoes, and basil to the skillet.
  • Seasoning Time: Season with salt and pepper, and drizzle in half of the lemon juice.
  • Shrimp Cooking: Let everything sizzle until the shrimp turns pink and the tomatoes are tender.
  • Spinach Addition: Add in the spinach and the remaining lemon juice. Keep stirring until the spinach just starts to wilt.
  • Final Toss: Integrate the cooked spaghetti into the skillet, and give it a good mix so the pasta is well coated.
Close-up image of cooked shrimp, cherry tomatoes, and spinach.

Tips For The Best Shrimp Pasta Dinner

  • Pasta Perfection: Cooking pasta just until it’s al dente ensures it doesn’t become too soft when added to the skillet.
  • Freshness First: Using fresh, quality ingredients, especially for the shrimp and produce, makes a world of difference in flavor and texture.
  • Avoid Overcooking: Be cautious not to overcook the shrimp; they cook quickly and can become rubbery if left too long on the heat.

Variations For Lemon Shrimp Pasta

  • Whole Grain Option: Use whole grain spaghetti for added fiber and nutrition.
  • Spice It Up: Add red pepper flakes for a little heat or consider incorporating a splash of white wine for depth.
  • Protein Swap: Instead of shrimp, you could use diced chicken, tofu, or even chunks of firm fish like salmon or halibut.
  • Veggie Variations: Broccoli florets, snap peas, or asparagus are good additions or substitutions for spinach.
  • Creamy Version: Introduce a splash of light cream or half-and-half for a creamier texture.
Tongs tossing together cooked shrimp, spinach, and spaghetti.

Storing Leftovers

The zesty flavors of this lemon shrimp pasta improve with time, making it a fantastic dish to revisit the day after! To store leftovers, keep the pasta and shrimp sealed in an airtight container and refrigerate for 3 to 4 days.

More Pasta Recipes

Lemon Shrimp and Spinach with Spaghetti - A quick and absolutely delicious spaghetti dinner tossed with shrimp, spinach, tomatoes, garlic, and lemon juice.

Lemon Shrimp Spaghetti

Katerina | Diethood
Lemon Shrimp Spaghetti is a quick and absolutely delicious pasta dinner tossed with shrimp, spinach, tomatoes, garlic, and lemon juice.
4.69 from 16 votes
Servings : 4 Serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 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, or to taste
  • fresh ground black pepper, to taste
  • 8 to 10 ounces baby spinach
  • grated parmesan, for garnish, optional

Instructions
 

  • Cook the spaghetti according to the directions on the package; drain and set aside.
  • Meanwhile, heat olive oil and butter in a large non-stick skillet. Add shrimp, garlic, green onions, tomatoes, and basil. Season with salt and pepper, and add half of the lemon juice.
  • Continue to cook for 4 minutes or until the shrimp is pink and the tomatoes are tender. Add spinach and the rest of the lemon juice.
  • Continue to cook for 1 more minute, stirring frequently, or until the spinach is wilted. Add in the cooked spaghetti and toss to coat. Taste for salt and pepper and adjust.
  • Garnish with parmesan and serve immediately.

Notes

  • Pasta Choice: Opt for whole-grain spaghetti for added fiber, or you can also use low-carb or gluten-free pasta.
  • Enhance the Lemon Flavor: Add grated lemon zest for a deeper citrus note.
  • Cooking the Shrimp: Do not overcook the shrimp because they turn rubbery if overdone. 
  • Add Heat: Consider adding red pepper flakes for spice.
  • Swap Proteins: Use chicken or salmon instead of shrimp.
  • Additional Veggies: Add chopped broccoli, snap peas, or asparagus.
  • Creamy Twist: Add light cream or coconut milk for a creamier texture.

Nutrition

Serving: 1.5 cups | Calories: 337 kcal | Carbohydrates: 50 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 223 mg | Potassium: 751 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 6465 IU | Vitamin C: 34 mg | Calcium: 90 mg | Iron: 3 mg

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.

Course: Dinner
Cuisine: Italian
Keyword: easy shrimp recipe, shrimp dinner recipe, shrimp pasta recipe, spaghetti dinner
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38 comments on “Lemon Shrimp Spaghetti”

  1. Avatar photo
    Cheryl Jackson

    Love love love this recipe!!! I sprinkle capers, and some pine nuts on top to garnish, along with Parmesan cheese. Yum

  2. Delicious and easy to make. It’s a rainy day and I was looking for something great for dinner without having to head to the store for ingredients! The only thing I added was about 1/4 cup of dry white wine so there would be a little more sauce to soak into the ziti I used instead of spaghetti. We both loved it and I’m thinking it might be good with chicken instead of shrimp!

  3. This is a keeper for us. My husband loved this dish. I made it exactly as the recipe read….I wouldn’t change a thing.

  4. This was insanely delicious. I Omitted the second half of the lemon juice, added a minced shallot, and some lemon zest. I roasted the TOMATOES in the oven with a bit of olive oil and salt and pepper on 450 for 20 min and added it to the pan with the rest. It was soo amazing and only needed a dusting of parmigiana to top it.

  5. This was so easy to make and so incredibly yummy! My 6 year old daughter is a pretty picky eater and ate all of it…even had seconds…even asked that this be her “birthday dinner” in June! 😂 This was for sure a win!! Also, the 2nd day leftovers were jam packed with flavor and just as good as the first day!

  6. Followed recipe quite precisely since I had all ingredients on hand except for fresh basil (substituted dried) and also added the zest.. It was a big hit. Really delicious!

  7. Made this last night. Juiced 2 lemons and zested one to boost the lemon flavor. Also added crushed red pepper to give it a little bite. I’ll definitely make it again. Thanks!

  8. Made this tonight and it was delicious! I used about 5 cloves of garlic and shallots instead of green onion because it’s what I had on hand and I think I would prefer the shallots over the green onion anyway! I also added lemon zest in at the end because I can’t stand throwing that extra flavor away. Would definitely make again any time!

  9. This was a nice light healthy meal and I followed the recipe exactly as written but felt that something was missing because it was a little bland so I added a sprinkle of red pepper flakes and lots of grated Parmesan and it was perfect for my taste. I will make this again.

    1. Avatar photo
      Marilyn fickinger

      I just made this tonight and it was delicious. I zested the lemon and it gave it much more flavor.

  10. Avatar photo
    Laura Calandrino

    Hello,

    Love your recipes. New to your site. Is this lemon shrimp made with raw shrimp? It would be helpful to add that to your recipe instructions.

    Thank you so much. Plan to make this recipe soon!

      1. Hi there…. I’m planning to make the lemon shrimp and spaghetti but i don’t have fresh shrimp… can i use precooked frozen?

        1. Katerina - Diethood
          Katerina Petrovska

          Hi! Yes, you can definitely use the precooked ones, but thaw them beforehand. I would add them to the pan a couple of minutes after the tomatoes and green onions, and cook until they are heated through, which shouldn’t take longer than 2 to 3 minutes.

  11. Avatar photo
    Angela D Whitaker

    I made this at 5:30 this morning for my lunch and my husband’s dinner (he’s working 2nd shift) I can not wait until 12:00 to try this and make all my office mates jealous! So easy, so fast! I subbed in baby kale since we were out of spinach and red onion instead of green. Thank you for the wonderful recipes… I’ve enjoyed following you and getting email updates!

  12. I’m about to make this, but with spaghetti squash instead of pasta. I cannot wait!! It looks so yummy!!

  13. Avatar photo
    Courtney Tarpley

    This lemon-shrimp-spaghetti, was simply SCRUMPTIOUS! I was delighted to find out that it is really light on your stomach and so guilt free. It is now a family favorite!!! Thank you so much for sharing all of your wonderful recipes!

  14. Hi Katerina! I found your recipe on Pinterest and it sounded delicious. I decided to make it tonight for the fam and it. WAS. AMAZING. Absolutely scrumptious! Tasted like something from an upscale restaurant. And so light and fresh. Not so light that it didn’t adequately fill our bellies for dinner… but nice and light like you don’t feel like you need to go hibernate afterward. My 13-year-old SON even gave it an 8/10 which is saying A LOT! I’d say it’s of utmost importance to use all fresh ingredients as you have listed and not substitute for the basil, lemon juice, green onionsetc (in case someone is thinking of shortcutting- just my 2 cents). Thanks bunches for sharing this- I just printed out like 5 more of your recipes! ♥

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jess! Thanks SO much for your kind words!! ♥
      I am super happy that you enjoyed that recipe and thank you for chiming in with your suggestions!! Fresh ingredients are my jam! 😀

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Amy! I’m sorry you didn’t like it, and I hate it when that happens. May I ask, did you use all the ingredients that I listed? Garlic, green onions, basil, butter? All these together add a lot of flavor to the dish so I’m just trying to figure out why it turned out so bland for you. Please let me know, if you can. Thank you!! Have a great weekend.

  15. Avatar photo
    Laura Dembowski

    Can I come over the next time you make this for dinner? Looks so good! Summer can get as hot as it wants. The longer fall and winter stay away the better!

  16. Avatar photo
    Liz @ Floating Kitchen

    Yum this looks delicious. We can start a carbaholics anonymous support group! Happy long weekend to you!

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