Lemon-Herb Shrimp Pasta with White Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A bright, restaurant-quality pasta dish ready in 20 minutes, featuring plump shrimp and fragrant herbs in a lemony white wine sauce that clings perfectly to al dente spaghetti. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, extra virgin olive oil, finely diced large shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 3 tbsp extra virgin olive oil
• 1, finely diced large shallot
• 4 cloves, minced garlic
• 1 lb, peeled and deveined large shrimp
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/4 cup, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh dill
• 1/2 tsp, plus more to taste kosher salt
• 1/4 tsp, freshly ground black pepper
• 1 tsp grated lemon zest

Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook for 3 minutes until softened but not browned. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 1 lb peeled shrimp to the skillet, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Step 4: Pour 1/2 cup dry white wine into the skillet, scraping up any browned bits. Simmer for 3 minutes until reduced by half and slightly syrupy. Stir in 2 tbsp fresh lemon juice, 1 tsp grated lemon zest, and 1/4 cup chopped parsley and 1 tbsp chopped dill.
5. Step 5: Return shrimp to the skillet and add drained spaghetti. Toss vigorously for 1 minute, adding reserved pasta water 1 tbsp at a time until the sauce coats the pasta evenly and becomes glossy.