Lemon Shrimp Tagliolini
Silky shrimp and fresh lemon pasta ready in under 20 minutes. One skillet, no cream — just butter, pasta water, and bright citrus.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz tagliolini (or linguine)
- 10 oz large shrimp, peeled and deveined
- 3 tbsp butter
- 1 whole lemon (zested + juiced)
- 2 whole garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
Instructions
- 1
Boil salted water in a large skillet over high heat. Add tagliolini and cook until al dente, ~8 minutes.
- 2
Reserve 1 cup pasta water, then drain pasta and set aside.
- 3
In the same skillet, melt 2 tbsp butter over medium-high. Add garlic and red pepper flakes, cook 30 seconds until fragrant.
- 4
Add shrimp, season with salt and pepper. Sear 90 seconds per side until opaque and edges curl.
- 5
Add cooked pasta, lemon juice, lemon zest, and 1 tbsp butter. Toss over medium heat, adding pasta water until sauce coats the noodles.
- 6
Serve hot with an extra pinch of salt and red pepper flakes if desired.
Tools you’ll need
- 12-inch skillet or sauté pan
- colander
- microplane or zester (for lemon zest)
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