Saffron-Infused Shrimp Pasta with Lemon Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Plump shrimp and silky pasta tossed in a golden sauce with a delicate saffron aroma and bright lemon finish. This italian-inspired pasta ready in about 30 minutes pairs shrimp, spaghetti, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 shrimp
• 8 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic
• 1/4 tsp saffron threads
• 1 lemon
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 tbsp parsley
• 1/2 tsp salt

Instructions

1. Step 1: Remove shells and tails from 12 oz shrimp. Finely chop 3 cloves garlic and grate zest from 1 lemon, reserving 1 tbsp juice.
2. Step 2: Bring a large pot of salted water to a boil. Cook 8 oz spaghetti for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Step 4: Add chopped garlic to the same skillet with 1/4 tsp saffron threads. Sauté for 30 seconds until fragrant. Pour in 1/2 cup white wine and simmer for 2 minutes until reduced by half.
5. Step 5: Stir in 1/2 cup heavy cream and 1 tbsp lemon juice. Add cooked spaghetti and toss with 1/2 cup reserved pasta water until sauce coats strands. Return shrimp to skillet and add 2 tbsp chopped parsley and 1/2 tsp salt. Cook for 1 minute until heated through.