Creamy Lemon Shrimp Pasta Recipe

I recently prepared my Creamy Lemon Shrimp Pasta and I just had to share it. Picture succulent shrimp, perfectly cooked linguine blended with garlic, white wine, and a zesty touch of lemon. Add a dash of Parmesan and a hint of red pepper, and you’ll have a sensational dish that’s both satisfying and quick.

I first made this Creamy Lemon Shrimp Pasta when I craved something decadent yet super simple for a weeknight fix. I love that it’s ready in just 30 minutes and loads with flavor.

I start by sautéing 2 tablespoons butter and 4 garlic cloves, minced just right, before tossing in 1 lb large shrimp, peeled and deveined. After a quick sear, I deglaze the pan with 1/2 cup dry white wine and let it reduce.

Then I stir in 1 cup heavy cream, 1 cup grated Parmesan cheese, the juice of 1 lemon and 1 teaspoon lemon zest to create a sauce that’s rich, tangy and absolutely dreamy. I typically mix all that with 8 oz pasta (fettuccine or linguine, whatever you like).

If you enjoy recipes that mix easy shrimp pasta recipes with a in-your-face lemon flavor, you’ll def enjoy this one. Enjoy and happy cooking!

Why I Like this Recipe

I like this recipe because it has a creamy sauce that’s super satisfying and the mix of garlic and Parmesan makes it just perfect. I also appreciate that it only takes about 30 minutes to make so its really quick to pull together on busy nights. The shrimp cooked in white wine and lemon create a zesty flavor that I just can’t get enough of. Lastly, i love that i can add a pinch of red pepper flakes if i feel like a little extra kick, making it fun to tweak each time i cook it.

Ingredients

• Shrimp: high protein, low fat, adds mild ocean flavor and succulence.
• Pasta: loads of carbohydrates for energy, serves as a comforting base.
• Garlic: full of antioxidants and adds bold, savory flavor to every bite.
• Lemon: offers tart zest and juice, brightening the creamy sauce wonderfully.
• Heavy Cream: adds luscious creaminess while making the dish rich and smooth.
• Parmesan: offers a salty, savory kick with extra protein and calcium goodness.
• Red Pepper Flakes: bring a subtle heat that balances the rich flavors.
• Parsley: fresh garnish that brightens the dish and offers a touch of herby freshness.
• Butter: creates a smooth, buttery base perfect for sautéing garlic.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 8 oz pasta (fettuccine or linguine, whichever you like)
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Juice of 1 lemon
• 1 teaspoon lemon zest
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: a pinch of red pepper flakes for a bit of heat
• Optional: 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Bring a large pot of salted water to a boil and cook the pasta (fettuccine or linguine) until it’s al dente, then drain it and set aside.

2. While the pasta is cooking, melt 2 tablespoons of butter in a big skillet over medium heat.

3. Add the 4 minced garlic cloves to the butter, and cook them for about 1 minute until they’re fragrant.

4. Pour the 1/2 cup of dry white wine into the skillet, stirring to lift any bits stuck to the pan and let it simmer for about 2 minutes.

5. Stir in the 1 cup of heavy cream and then mix in the 1 cup of grated Parmesan cheese until the sauce starts to thicken.

6. Add the shrimp to the skillet along with salt, freshly ground black pepper, and the optional pinch of red pepper flakes for a bit of heat, cooking until the shrimp turn pink (around 2-3 minutes per side).

7. Squeeze in the juice of 1 lemon and add 1 teaspoon of lemon zest, stirring the sauce well to combine all the flavors.

8. Add the drained pasta to the skillet and toss until it’s fully coated with the creamy sauce.

9. Taste the dish and adjust the seasoning with more salt and pepper if needed.

10. Serve immediately, garnished with the optional 2 tablespoons of chopped fresh parsley for a burst of color. Enjoy!

Equipment Needed

1. A large pot for boiling the salted water and cooking the pasta
2. A colander to drain the pasta
3. A big skillet to melt the butter, cook the garlic and shrimp, and mix the sauce
4. Measuring cups and spoons for the wine, heavy cream, butter, and seasonings
5. A cutting board and a sharp knife for mincing the garlic and chopping the parsley
6. A lemon juicer (or you can squeeze the lemon by hand)
7. A spatula or wooden spoon for stirring and tossing the pasta in the sauce

FAQ

Creamy Lemon Shrimp Pasta Recipe Substitutions and Variations

• Dry white wine – If you dont have wine or prefer not using alcohol, try substituting it with chicken broth mixed with a splash of lemon juice.
• Heavy cream – You can use half-and-half instead, though it might not be as thick and creamy as heavy cream.
• Parmesan cheese – If you want a sharper flavor, you can swap it for Pecorino Romano cheese.
• Butter – For a dairy-free twist or if you’re out of butter, olive oil works pretty well but will change the flavor a bit.
• Fresh parsley – You can use basil or chives for garnish as an alternative if you dont have parsley on hand.

Pro Tips

1. First off, make sure you keep an eye on the garlic when it hits the butter. If you let it cook too long it can burn real quick so its best to stir constantly and only let it cook for about a minute or so.

2. When you add the wine into the pan, really let it bubble and simmer a bit so all those tasty bits stuck to the pan get mixed back into the sauce. It really makes a difference in flavor.

3. Be careful not to overdo it with the cream. If your sauce starts to thicken too much, lower the heat a bit and stir often so that it stays smooth and creamy and doesn’t get too heavy.

4. Finally, when you finish off your dish with the lemon juice and zest, taste it before serving. A little extra lemon can brighten up the whole meal, but you dont wanna overpower the shrimp so add it gradually and adjust your seasonings as needed.