Description
This Creamy Lemon Garlic Shrimp Pasta is a restaurant-quality dish that comes together in just 20 minutes. Tender shrimp are tossed with al dente pasta in a luxurious garlic cream sauce brightened with fresh lemon. It’s the perfect weeknight dinner that feels special enough for company!
Ingredients
Scale
- 12 oz linguine or fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- ½ cup chicken or seafood broth
- Zest of 1 large lemon
- 3 tablespoons fresh lemon juice
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Extra Parmesan and lemon wedges for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
- Prepare the shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. Season both sides generously with salt and pepper. This helps them develop a beautiful golden exterior.
- Sear the shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot and the butter has melted, add the shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through with golden edges. Don’t overcrowd the pan – work in batches if needed. Transfer shrimp to a plate and set aside.
- Build the sauce base: Reduce heat to medium. Add remaining 3 tablespoons of butter to the same skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant but not browned – watch carefully as garlic burns quickly!
- Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
- Create the cream sauce: Stir in the heavy cream and broth. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Add lemon and cheese: Remove from heat and stir in lemon zest, lemon juice, and Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
- Combine everything: Add the drained pasta to the skillet and toss to coat with the sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. Return the cooked shrimp to the pan and toss gently to combine. Sprinkle with fresh parsley.
- Serve immediately: Transfer to serving plates or a large platter. Garnish with extra Parmesan cheese, additional fresh parsley, and lemon wedges on the side. Serve while hot!
Notes
- Don’t overcook the shrimp! They continue cooking from residual heat, so slightly undercook them initially. Overcooked shrimp become rubbery.
- Pasta water is magic: The starchy water helps the sauce cling to the pasta and creates a silkier texture. Always reserve some before draining!
- Fresh lemon is crucial: Bottled lemon juice lacks the bright, fresh flavor needed for this dish.
- Make it lighter: Substitute half the heavy cream with half-and-half or use all broth for a lighter sauce (it won’t be as thick).
- Wine substitute: If you don’t use wine, replace it with equal parts chicken broth plus an extra tablespoon of lemon juice for acidity.
- Spice it up: Add more red pepper flakes or a dash of cayenne for extra heat.
- Best when fresh: This dish is best enjoyed immediately as cream sauces can thicken when stored.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 628
- Sugar: 3g
- Sodium: 487mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 248mg