Saffron-Scented Lemon Herb Pasta with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Elegant pasta tossed with plump shrimp, fresh herbs, and a luxurious saffron-infused lemon sauce that clings perfectly to al dente spaghetti. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, shrimp, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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

• 8 oz spaghetti
• 12 oz shrimp
• 1/4 tsp saffron threads
• 1 lemon
• 4 tbsp olive oil
• 3 garlic cloves
• 3 tbsp fresh parsley
• 1 tbsp fresh dill
• 1/4 tsp red pepper flakes
• 1 tsp salt

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil (use 1/4 cup salt for 4 quarts water). Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
2. Step 2: While pasta cooks, remove shrimp shells and tails. Pat shrimp dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque; remove and set aside.
3. Step 3: To the same skillet, add remaining 2 tbsp olive oil. Mince 3 garlic cloves and add to skillet; cook for 1 minute until fragrant but not browned. Add saffron threads and cook for 30 seconds to release flavor.
4. Step 4: Squeeze juice from 1 lemon over skillet, then stir in 1/2 cup reserved pasta water and 1 tbsp lemon zest. Bring to a gentle simmer for 2 minutes until sauce thickens slightly.
5. Step 5: Add drained spaghetti to skillet with sauce, tossing constantly for 2 minutes until pasta is evenly coated. Stir in cooked shrimp, 2 tbsp chopped parsley, 1 tbsp chopped dill, and red pepper flakes. Add additional pasta water 1 tbsp at a time if sauce is too thick. Taste and adjust salt if needed.
6. Step 6: Serve immediately topped with remaining 1 tbsp parsley and a lemon wedge.