15 Bright Lemon Pasta Dishes for Every Occasion

Nothing beats the fresh, zesty flavor of lemon paired with perfectly cooked pasta. These bright and delicious recipes bring sunshine to your dinner table with every single bite.

From creamy sauces to light herb combinations, these lemon pasta dishes offer something special for busy weeknights and elegant dinner parties alike.

01. Quick Lemon Spaghetti with Fresh Shrimp

Tender shrimp and al dente spaghetti get tossed with fresh basil and bright lemon zest. This restaurant-quality dish comes together in just minutes for an impressive weeknight meal.

Ingredients: 1 pound spaghetti, 1½ pounds large shrimp (peeled and deveined), 4 tablespoons olive oil, 4 cloves garlic (minced), ½ cup white wine, 2 lemons (zested and juiced), ¼ cup fresh basil (chopped), ½ cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Quick Lemon Spaghetti with Fresh Shrimp

1. Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining, as this starchy liquid will help create a silky sauce that coats every strand perfectly.

2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then sauté for 2 minutes per side until pink and cooked through. Remove shrimp and set aside on a plate.

3. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan for maximum flavor development.

4. Toss hot pasta with the lemon sauce, adding pasta water gradually until you achieve a glossy coating. Fold in cooked shrimp, fresh basil, lemon zest, and Parmesan cheese just before serving for the brightest, most vibrant flavors.

02. Grilled Chicken Lemon Linguine

Buttery lemon linguine pairs beautifully with perfectly grilled chicken in this satisfying summer dinner. The rich sauce balances bright citrus with creamy indulgence for the ultimate comfort food experience.

Ingredients: 1 pound linguine, 4 boneless skinless chicken breasts, 6 tablespoons butter, 3 cloves garlic (minced), 1 large lemon (zested and juiced), 1 cup heavy cream, 2 tablespoons cornstarch, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Grilled Chicken Lemon Linguine

1. Season chicken breasts with salt, pepper, and olive oil. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips for easy serving.

2. Cook linguine according to package directions until al dente, reserving ½ cup pasta water before draining. The starchy water will help bind the sauce to the noodles beautifully.

3. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until aromatic. Whisk cornstarch with 2 tablespoons cold cream until smooth, then add to the pan.

4. Pour in remaining cream, lemon juice, and zest. Simmer for 3-4 minutes until sauce thickens slightly. Toss with hot linguine and sliced chicken, adding pasta water if needed for perfect consistency.

5. Remove from heat and stir in Parmesan cheese until melted and creamy. Serve immediately while the sauce is silky and the pasta is perfectly coated with lemony goodness.

03. Creamy Lemon Shrimp Linguine

Succulent shrimp swimming in a rich white cream sauce with the perfect hint of lemon. This family-friendly recipe serves five generously and always provides plenty of delicious leftovers for tomorrow’s lunch.

Ingredients: 1 pound linguine, 1½ pounds medium shrimp (peeled and deveined), 4 tablespoons butter, 3 cloves garlic (minced), 1½ cups heavy cream, 1 large lemon (juiced and zested), ¾ cup Parmesan cheese (grated), 2 tablespoons fresh parsley (chopped), salt and white pepper to taste.

How To Make Creamy Lemon Shrimp Linguine

1. Cook linguine in heavily salted water until al dente, following package directions exactly. Reserve 1 cup of the starchy pasta cooking water before draining, as this will help create the perfect sauce consistency.

2. Pat shrimp completely dry and season with salt and pepper. Melt butter in a large skillet over medium-high heat, then sauté shrimp for 2 minutes per side until pink and cooked through. Remove to a plate.

3. Add garlic to the same skillet and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching on the bottom.

4. Add lemon juice and zest to the cream sauce, then simmer for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon lightly when ready.

5. Return shrimp to the skillet along with drained linguine. Toss everything together, adding pasta water gradually until the sauce coats each strand beautifully. Stir in Parmesan and fresh parsley just before serving.

04. Simple Lemon Shrimp Pasta with Bell Peppers

Sweet red bell peppers balance the bright acidity of fresh lemon in this colorful pasta dish. Everything comes together quickly and easily for a tasty meal with absolutely lovely presentation every time.

Ingredients: 12 ounces penne pasta, 1 pound large shrimp (peeled and deveined), 2 red bell peppers (sliced), 3 tablespoons olive oil, 4 cloves garlic (minced), 1 large lemon (juiced and zested), ¼ cup white wine, ½ cup fresh basil (chopped), ¼ cup Parmesan cheese (grated).

How To Make Simple Lemon Shrimp Pasta with Bell Peppers

1. Cook penne pasta according to package directions until perfectly al dente. Reserve ¾ cup pasta water before draining, as the starchy liquid will help create a silky sauce that binds everything together beautifully.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced bell peppers and cook for 4-5 minutes until tender-crisp and lightly caramelized around the edges for maximum sweetness.

3. Season shrimp with salt and pepper, then add to the skillet with peppers. Cook for 2 minutes per side until pink and cooked through, being careful not to overcook for the most tender texture.

4. Add garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor depth.

5. Toss hot pasta with the shrimp mixture, adding pasta water gradually until everything is glossy and well-coated. Stir in lemon zest, fresh basil, and Parmesan cheese just before serving for the brightest flavors.

05. Seafood Linguine with Sun-Dried Tomatoes

Restaurant-quality linguine tossed in creamy garlic-butter sauce with scallops and shrimp. The bright lemon zest perfectly balances any fishy taste while sun-dried tomatoes add rich, concentrated flavor throughout every bite.

Ingredients: 1 pound linguine, ¾ pound large shrimp (peeled), ¾ pound sea scallops, ½ cup sun-dried tomatoes (chopped), 4 tablespoons butter, 4 cloves garlic (minced), ¾ cup heavy cream, 1 lemon (zested and juiced), ¼ cup fresh parsley (chopped), ½ cup Parmesan cheese (grated).

How To Make Seafood Linguine with Sun-Dried Tomatoes

1. Cook linguine in salted boiling water until al dente, reserving 1 cup pasta water before draining. The starchy water will help create the perfect creamy sauce consistency that coats every strand.

2. Pat scallops and shrimp completely dry, then season with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming, ensuring the pan is hot for proper searing.

3. Sear scallops for 2 minutes per side until golden brown, then remove to a plate. Add shrimp to the same pan and cook 2 minutes per side until pink and cooked through.

4. Add remaining butter, garlic, and sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant, then pour in cream and bring to a gentle simmer for 2-3 minutes until slightly thickened.

5. Add lemon juice and zest to the cream sauce, then toss with hot linguine and pasta water until perfectly coated. Return seafood to the pan and gently fold in parsley and Parmesan cheese before serving immediately.

06. Ricotta Pesto Pasta with Lemon Zest

Rich and creamy pesto-ricotta sauce gets brightened with fresh lemon zest for incredible flavor. This recipe works beautifully with orecchiette, but any pasta shape that holds sauce well will deliver absolutely delicious results.

Ingredients: 1 pound orecchiette pasta, 1 cup whole milk ricotta cheese, ½ cup basil pesto, 1 large lemon (zested), ¼ cup heavy cream, ½ cup Parmesan cheese (grated), 2 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Ricotta Pesto Pasta with Lemon Zest

1. Cook orecchiette in heavily salted water according to package directions until al dente. Reserve 1 cup of the starchy pasta cooking water before draining, as this will help create the silkiest sauce texture.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until aromatic, being careful not to brown it for the smoothest flavor profile.

3. Whisk together ricotta cheese, pesto, heavy cream, and fresh lemon zest in a large bowl until completely smooth and well combined. Season with salt and pepper to taste for perfect balance.

4. Add hot pasta to the skillet with garlic oil, then immediately pour in the ricotta mixture. Toss everything together over low heat, adding pasta water gradually until the sauce coats each piece beautifully.

5. Remove from heat and stir in grated Parmesan cheese until melted and creamy. Serve immediately while the sauce is at its smoothest and most delicious consistency, garnished with extra lemon zest if desired.

07. Fettuccine with Garlic Lemon Shrimp

Thick, cheesy sauce creates a decadent backdrop for tender shrimp and sun-dried tomatoes over fettuccine. Despite its rich appearance, this impressive recipe comes together in just 35 minutes for an elegant weeknight dinner.

Ingredients: 1 pound fettuccine, 1½ pounds large shrimp (peeled and deveined), ½ cup sun-dried tomatoes (chopped), 4 tablespoons butter, 5 cloves garlic (minced), 1 cup heavy cream, 1 lemon (juiced and zested), 1 cup Parmesan cheese (grated), 2 tablespoons fresh parsley (chopped).

How To Make Fettuccine with Garlic Lemon Shrimp

1. Cook fettuccine according to package directions until perfectly al dente, reserving ¾ cup pasta water before draining. The wide noodles will hold the rich sauce beautifully once everything comes together.

2. Pat shrimp dry and season generously with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat, then sauté shrimp for 2 minutes per side until pink and cooked through.

3. Remove shrimp to a plate and add remaining butter to the same skillet. Add minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant and the garlic is lightly golden.

4. Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly, stirring constantly to prevent any scorching on the bottom.

5. Add lemon juice and zest to the cream sauce, then toss with hot fettuccine and pasta water until glossy. Return shrimp to the pan and fold in Parmesan cheese and fresh parsley just before serving.

08. Light Lemon Butter Herb Pasta

Perfect as a light dinner or flavorful side dish, this lemon butter pasta comes together in just 30 minutes. Fresh herbs make all the difference, so substitute them for dried whenever possible for the brightest, most vibrant flavors.

Ingredients: 1 pound angel hair pasta, 6 tablespoons butter, 3 cloves garlic (minced), 2 lemons (juiced and zested), ¼ cup fresh parsley (chopped), 2 tablespoons fresh basil (chopped), ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Light Lemon Butter Herb Pasta

1. Cook angel hair pasta in salted boiling water until al dente, following package directions carefully since thin pasta cooks very quickly. Reserve ½ cup pasta water before draining for sauce consistency.

2. Melt butter with olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, swirling the pan to prevent any browning for the smoothest flavor.

3. Add lemon juice and zest to the butter mixture, whisking constantly to create an emulsified sauce. The mixture should be smooth and glossy, not separated or greasy looking.

4. Toss hot pasta with the lemon butter sauce, adding pasta water gradually until each strand is perfectly coated. The delicate angel hair will absorb the flavors beautifully while staying light and fresh.

5. Remove from heat and gently fold in fresh herbs and Parmesan cheese. Season with salt and pepper to taste, then serve immediately while the herbs are bright and the pasta is perfectly coated.

09. Bow Tie Pasta with Broccoli and Garlic

Fresh broccoli and bow tie pasta get tossed in a simple lemon garlic sauce for a satisfying meal. This light and awesome summer dish proves that simple ingredients can create the most delicious and memorable dinners.

Ingredients: 1 pound bow tie pasta, 4 cups fresh broccoli florets, ¼ cup olive oil, 6 cloves garlic (minced), 2 lemons (juiced and zested), ½ cup Parmesan cheese (grated), ¼ cup fresh parsley (chopped), red pepper flakes to taste, salt and pepper to taste.

How To Make Bow Tie Pasta with Broccoli and Garlic

1. Bring a large pot of salted water to boil. Add bow tie pasta and cook for 2 minutes less than package directions suggest, as it will finish cooking with the broccoli for perfect texture.

2. Add broccoli florets to the pasta water during the last 3 minutes of cooking time. This ensures both components are perfectly tender and ready at the same time for easy assembly.

3. Reserve 1 cup pasta water before draining the pasta and broccoli together. The starchy water will help create a silky sauce that coats everything beautifully without being heavy or greasy.

4. Heat olive oil in the same pot over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned for the smoothest, mildest flavor profile.

5. Return pasta and broccoli to the pot with the garlic oil. Add lemon juice, zest, and pasta water gradually while tossing until everything is glossy and well-coated. Stir in Parmesan and parsley just before serving.

10. One-Skillet Gnocchi Primavera

Fresh summer vegetables shine in this gnocchi tossed with bright lemon cream sauce. The fact that everything comes together in just one skillet makes cleanup a breeze while delivering maximum flavor and visual appeal.

Ingredients: 1 pound potato gnocchi, 1 zucchini (diced), 1 yellow squash (diced), 1 red bell pepper (chopped), 1 cup cherry tomatoes (halved), 3 tablespoons olive oil, 3 cloves garlic (minced), ¾ cup heavy cream, 1 lemon (juiced and zested), ½ cup Parmesan cheese (grated).

How To Make One-Skillet Gnocchi Primavera

1. Heat olive oil in a large skillet over medium-high heat. Add diced zucchini, yellow squash, and bell pepper. Cook for 5-6 minutes until vegetables are tender-crisp and lightly caramelized for maximum sweetness and flavor.

2. Add cherry tomatoes and minced garlic to the skillet. Cook for 2 minutes until tomatoes begin to soften and release their juices, creating a natural base for the creamy sauce.

3. Add gnocchi directly to the skillet with vegetables. Cook for 3-4 minutes, stirring gently, until gnocchi are heated through and lightly golden on some surfaces for added texture and visual appeal.

4. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly and coats the gnocchi and vegetables beautifully without being too heavy or overwhelming.

5. Stir in lemon juice and zest, then remove from heat. Add Parmesan cheese and toss gently until melted and creamy. Serve immediately while the vegetables are vibrant and the sauce is perfectly smooth.

11. Baked Lemon Parmesan Spaghetti

Don’t let the short ingredient list fool you – this is truly much more than the sum of its parts. Spaghetti gets mixed into creamy lemon sauce, baked until golden, and topped with extra cheese for incredible comfort food satisfaction.

Ingredients: 1 pound spaghetti, 4 tablespoons butter, ¼ cup all-purpose flour, 2 cups whole milk, 1½ cups Parmesan cheese (grated and divided), 2 lemons (juiced and zested), ¼ cup fresh parsley (chopped), 1 cup mozzarella cheese (shredded), salt and pepper to taste.

How To Make Baked Lemon Parmesan Spaghetti

1. Cook spaghetti until just shy of al dente, about 1 minute less than package directions. The pasta will finish cooking in the oven, so slightly undercooking prevents mushy results in the final dish.

2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to eliminate any raw flour taste, creating a smooth roux base for the creamy sauce.

3. Gradually whisk in milk, ensuring no lumps form. Simmer for 3-4 minutes until thickened, then stir in 1 cup Parmesan cheese, lemon juice, and zest until smooth and creamy throughout.

4. Toss cooked spaghetti with the lemon cheese sauce and fresh parsley. Transfer to a greased 9×13 baking dish and top with remaining Parmesan and mozzarella cheeses for a golden, bubbly finish.

5. Bake at 375°F for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to set perfectly.

12. Mediterranean Tuna Capellini

Delicate capellini pasta, flaked tuna, and creamy cannellini beans come together in a lemony Parmesan sauce. Crushed red pepper adds an unexpected kick to this Mediterranean-inspired dish that’s both satisfying and light.

Ingredients: 1 pound capellini pasta, 2 cans tuna in olive oil (drained), 1 can cannellini beans (drained and rinsed), ¼ cup olive oil, 4 cloves garlic (minced), 2 lemons (juiced and zested), ¾ cup Parmesan cheese (grated), ¼ cup fresh parsley (chopped), ½ teaspoon crushed red pepper flakes.

How To Make Mediterranean Tuna Capellini

1. Cook capellini in salted boiling water until al dente, watching carefully since thin pasta cooks very quickly. Reserve ¾ cup pasta water before draining for the perfect sauce consistency.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned for the smoothest, most balanced flavor profile.

3. Add drained cannellini beans to the skillet and cook for 2-3 minutes until warmed through. Gently mash about half the beans with a fork to create natural thickening for the sauce.

4. Add flaked tuna, lemon juice, and zest to the skillet. Toss gently to combine without breaking up the tuna too much, maintaining some nice chunky texture throughout the dish.

5. Add hot capellini to the skillet with pasta water gradually until everything is well-coated and glossy. Remove from heat and stir in Parmesan cheese and fresh parsley just before serving for maximum freshness.

13. Classic Chicken Piccata with Fettuccine

Tender chicken gets dredged in seasoned flour, browned to perfection, and served over fettuccine with buttery lemon caper sauce. This beloved Italian dish works equally well with linguine or turkey breast for delicious variations.

Ingredients: 1 pound fettuccine, 4 boneless skinless chicken breasts (pounded thin), 1 cup all-purpose flour, 2 teaspoons lemon pepper seasoning, 4 tablespoons olive oil, 6 tablespoons butter (divided), 2 lemons (juiced), ¼ cup capers (drained), ½ cup white wine, ¼ cup fresh parsley (chopped).

How To Make Classic Chicken Piccata with Fettuccine

1. Pound chicken breasts to ¼-inch thickness between plastic wrap for even cooking. Mix flour with lemon pepper seasoning in a shallow dish, then dredge each piece until completely coated on both sides.

2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate and keep warm.

3. Cook fettuccine according to package directions until al dente, reserving ½ cup pasta water before draining. The wide noodles will provide the perfect base for the flavorful piccata sauce.

4. Add white wine to the same skillet, scraping up browned bits from the bottom. Add lemon juice and capers, simmering for 2 minutes until slightly reduced and aromatic throughout.

5. Whisk in remaining butter until the sauce is glossy and smooth. Toss fettuccine with half the sauce, then top with sliced chicken and remaining sauce. Garnish with fresh parsley before serving immediately.

14. Zesty Lemon Pepper Chicken Pasta

Thinly sliced chicken breasts get lightly seasoned with lemon pepper and tossed with bow tie pasta and green onions. This recipe is perfect for true lemon lovers who want bright, bold citrus flavors in every single bite.

Ingredients: 1 pound bow tie pasta, 3 boneless skinless chicken breasts (sliced thin), 3 tablespoons lemon pepper seasoning, ¼ cup olive oil, 3 lemons (juiced), 4 cloves garlic (minced), 4 green onions (chopped), ½ cup Parmesan cheese (grated), 2 tablespoons fresh parsley (chopped).

How To Make Zesty Lemon Pepper Chicken Pasta

1. Slice chicken breasts into thin strips and season generously with lemon pepper seasoning, ensuring every piece is well-coated for maximum flavor impact in the finished dish.

2. Cook bow tie pasta according to package directions until al dente. Reserve ¾ cup pasta water before draining, as the starchy liquid will help bind all the bright flavors together perfectly.

3. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5-6 minutes, stirring frequently, until golden brown and cooked through completely.

4. Add minced garlic to the skillet with chicken and cook for 30 seconds until fragrant. Pour in fresh lemon juice, scraping up any browned bits for maximum flavor development in the sauce.

5. Add hot pasta to the skillet with pasta water gradually until everything is glossy and well-combined. Toss in chopped green onions, Parmesan cheese, and fresh parsley just before serving for the brightest, most vibrant presentation.

15. Instant Pot Creamy Lemon Chicken Pasta

This one-pot lemon chicken pasta deserves a spot in your weeknight dinner rotation immediately. Adding extra lemon juice and zest makes perfect sense when you’re using fresh lemons – why waste that beautiful, aromatic zest?

Ingredients: 1 pound penne pasta, 2 pounds boneless skinless chicken thighs (cut into chunks), 3 cups chicken broth, 1 cup heavy cream, 2 large lemons (juiced and zested), 4 cloves garlic (minced), 1 onion (diced), 1 cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Instant Pot Creamy Lemon Chicken Pasta

1. Season chicken chunks generously with salt and pepper. Set Instant Pot to sauté mode and heat olive oil. Brown chicken pieces on all sides for 5-6 minutes total, developing rich flavor for the final dish.

2. Add diced onion and minced garlic to the pot with chicken. Sauté for 2-3 minutes until onion begins to soften and garlic becomes fragrant, creating an aromatic base for the creamy sauce.

3. Add uncooked penne pasta, chicken broth, and half the lemon juice to the Instant Pot. Stir well to combine, ensuring pasta is mostly submerged in the liquid for even cooking throughout.

4. Secure the lid and set to high pressure for 5 minutes. Quick release the pressure, then stir in heavy cream, remaining lemon juice, and fresh zest until well combined and creamy.

5. Let the mixture sit for 2-3 minutes to thicken naturally, then stir in Parmesan cheese until melted and smooth. The pasta will absorb excess liquid while the flavors meld together perfectly for serving.

Final Thoughts

These vibrant lemon pasta recipes prove that simple ingredients can create extraordinary meals. From quick weeknight dinners to elegant entertaining options, there’s something here for every occasion.

The bright, fresh flavors of lemon transform ordinary pasta into something truly special. Get ready to bring sunshine to your dinner table tonight!