Lemon-Herb Shrimp Pasta with Garlic Toast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Bright lemon and fresh herbs elevate simple shrimp and pasta into a restaurant-worthy weeknight dinner with crispy garlic toasts. This italian-inspired pasta ready in about 45 minutes pairs spaghetti, large shrimp, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 1 lb, peeled and deveined large shrimp
• 3 tbsp extra virgin olive oil
• 4 cloves, minced garlic
• 1, zested and juiced lemon
• 1/4 cup, chopped fresh parsley
• 2 tbsp, finely sliced fresh chives
• 1/2 cup dry white wine
• 2 tbsp butter
• 1/2 cup pasta water
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 loaf, sliced baguette

Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb peeled shrimp and cook for 2-3 minutes per side until pink and opaque; transfer to a plate.
3. Step 3: Reduce heat to medium. Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant but not browned, then pour in 1/2 cup dry white wine and simmer until reduced by half (about 2 minutes).
4. Step 4: Stir in 1/4 cup chopped parsley, 2 tbsp sliced chives, 1 tsp lemon zest, and 1 tbsp lemon juice. Return shrimp to the skillet with 2 tbsp butter and toss to coat, then add 1/2 cup reserved pasta water and cook for 1 minute until sauce thickens slightly.
5. Step 5: Add drained spaghetti to the skillet and toss until evenly coated, adding more pasta water if needed. Season with 1 tsp sea salt and 1/2 tsp black pepper.
6. Step 6: While pasta cooks, toast 1/2 sliced baguette in a 350°F oven for 8 minutes until golden, then rub with a halved garlic clove for flavor.