Creamy Lemon Pasta with Shrimp

Creamy Lemon Pasta with Shrimp

Tossed with angel hair pasta, this creamy lemon pasta with shrimp is perfect for anytime, including warm summer days. Made tangy with lemon zest.


  • ½ package Colavita Spaghettini, Angel Hair Pasta, or 4 Angel Hair Nests
  • 3 tablespoons Colavita Extra Virgin olive oil
  • 1 tablespoon 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)
  • Salt and freshly ground black pepper
  • Hot pepper flakes
  • Freshly chopped parsley and mint


  1. Heat 3 tablespoons of Colavita Extra Virgin Olive Oil and 1 tablespoon of butter in a large skillet over medium-low heat.
  2. 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.
  3. Add the shrimp and cook until they are just pink – about 2 minutes per side.
  4. Sprinkle in the fresh parsley and mint and season with salt and freshly ground black pepper.
  5. At this point, you can turn off the heat on the shrimp while the pasta cooks.
  6. 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.
  7. Drain the pasta, reserving 1 cup of the cooking liquid.
  8. Add the drained pasta to the shrimp skillet and turn the heat back on to medium.
  9. Pour in the ⅓ 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.
  10. Remove from the heat, garnish with lemon zest and slices, and more parsley and mint.