Ina Garten’s Lemon Shrimp Pasta is a light and flavorful dish perfect for weeknight dinners or entertaining. With succulent shrimp, zesty lemon, fresh herbs, and tender pasta, this recipe is elegant and effortless. It’s everything you’d expect from a Barefoot Contessa classic—simple ingredients elevated with care and balance.

This pasta comes together quickly and brings a sunny, refreshing twist to your table.

What Is Ina Garten’s Lemon Shrimp Pasta?

Lemon shrimp pasta is a quick pasta dish that pairs al dente linguine or spaghetti with sautéed shrimp, lemon zest and juice, garlic, butter, and olive oil. Ina Garten’s version is known for its clean flavors, light texture, and sophisticated presentation—ready in under 30 minutes.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Lemon Shrimp Pasta

Quick and easy – On the table in 25 minutes or less
Bright and zesty – Lemon adds a refreshing twist
Balanced richness – Butter and olive oil provide depth without heaviness
Restaurant-quality at home – Impressive with minimal effort
Perfect for spring and summer – Light and vibrant
Naturally dairy-optional – Just skip the cheese if needed
Elegant and family-friendly – Loved by adults and kids alike

Ingredients Needed to Make Ina Garten’s Lemon Shrimp Pasta

½ pound linguine or spaghetti
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 large lemon
¼ cup freshly squeezed lemon juice
¼ teaspoon red pepper flakes (optional)
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
Optional: Freshly grated Parmesan cheese, for serving

Instructions to Prepare Ina Garten Lemon Shrimp Pasta

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Sauté the shrimp

While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for about 1–2 minutes per side, or until pink and opaque. Transfer the shrimp to a plate.

Step 3: Make the lemon-garlic sauce

In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the lemon zest, lemon juice, and red pepper flakes (if using). Let simmer for 1 minute.

Step 4: Combine pasta and sauce

Return the shrimp to the pan, then add the cooked pasta. Toss everything together, adding a splash of reserved pasta water as needed to loosen the sauce.

Step 5: Add herbs and serve

Stir in the fresh parsley and adjust seasoning with salt and pepper. Serve warm, with optional Parmesan cheese sprinkled on top.

What Goes Well With Ina Garten Lemon Shrimp Pasta

Garlic bread or focaccia – Ideal for soaking up the sauce
Crisp green salad with vinaigrette – Adds a fresh contrast
Grilled asparagus or green beans – Light and seasonal
Chilled glass of Sauvignon Blanc or Pinot Grigio – Pairs beautifully
Lemon roasted broccoli – Continues the citrus theme
Parmesan crisps or cheese crackers – For added crunch
Caprese salad – Adds freshness and color to the meal

Key Tips for Making Ina Garten’s Lemon Shrimp Pasta

Use fresh shrimp if possible – Avoid overcooked or rubbery texture
Don’t overcook the shrimp – They finish quickly, so watch closely
Zest the lemon before juicing – Easier and more efficient
Reserve pasta water – Helps bind the sauce
Finish pasta in the skillet – Allows the flavors to meld
Use high-quality olive oil – For better taste and texture
Serve immediately – Best enjoyed fresh and hot

Creative Variations of Ina Garten’s Lemon Shrimp Pasta

Add white wine to the sauce – For added depth and acidity
Toss in cherry tomatoes or baby spinach – For color and nutrients
Sprinkle with toasted breadcrumbs – For a crunchy finish
Use zucchini noodles or gluten-free pasta – For dietary preferences
Add crumbled feta or goat cheese – To enhance creaminess
Include chopped basil or mint – For a unique flavor twist
Replace shrimp with scallops or crab – For variation in seafood

Storage Guidelines for Ina Garten Lemon Shrimp Pasta

Refrigerate leftovers in an airtight container – Up to 2 days
Cool completely before storing – Prevents sogginess
Store sauce and pasta together – For better flavor
Avoid freezing – Shrimp and pasta lose texture when thawed

Reheating Tips for Ina Garten’s Lemon Shrimp Pasta

Stovetop: Reheat gently with a splash of water or broth – Stir frequently
Microwave: Heat in 30-second bursts, stirring in between – Avoid overcooking the shrimp
Add a squeeze of fresh lemon before serving – To refresh the flavor
Top with fresh herbs or a drizzle of olive oil – Restores freshness
Avoid overheating – Can dry out or toughen the shrimp

Nutritional Value (per serving, approx.)

Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 18g
Fiber: 2g
Sugar: 2g
Sodium: 520mg

A balanced, protein-rich dish that’s light, fresh, and full of flavor.

FAQs

Can I use frozen shrimp for Ina Garten’s lemon shrimp pasta?

Yes, frozen shrimp works well—just make sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

What kind of pasta works best with lemon shrimp pasta?

Linguine or spaghetti are great choices. Their smooth texture holds the light lemon-butter sauce well without overpowering the delicate shrimp.

Can I make lemon shrimp pasta ahead of time?

This dish is best served fresh, but you can prep the ingredients ahead. Cooked leftovers can be stored for up to 2 days and gently reheated before serving.

What can I substitute for parsley in lemon shrimp pasta?

You can use fresh basil, dill, or even arugula for a peppery twist. Each adds a different layer of freshness to the dish.

Wrapping Up

Ina Garten’s Lemon Shrimp Pasta is a vibrant, easy-to-make dish that combines fresh ingredients and bold citrus flavor with the elegance of a restaurant-style meal. It’s a reliable go-to for quick dinners or casual entertaining and delivers every time. If you love lemon, seafood, and pasta—this dish checks all the boxes.