Description
This Creamy Lemon Shrimp Pasta is a restaurant-quality dish that comes together in just 30 minutes. Succulent shrimp are tossed with al dente pasta in a luxurious lemon cream sauce that’s perfectly balanced with garlic, white wine, and fresh herbs. It’s elegant enough for entertaining yet easy enough for a weeknight dinner.
Ingredients
Scale
- 12 oz linguine or fettuccine pasta
- 1 lb large shrimp, peeled and deveined (16-20 count)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 1/2 cups heavy cream
- 2 lemons (juice of 2 lemons, zest of 1 lemon)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Pasta water (reserve 1 cup before draining)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside.
- Prepare the shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season generously with salt and black pepper on both sides. Dry shrimp will get a better sear and won’t make the sauce watery.
- Sear the shrimp: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Once butter is melted and foamy, add shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes per side until shrimp turn pink and opaque. Remove shrimp to a plate and set aside.
- Make the sauce base: In the same skillet, reduce heat to medium and add remaining 2 tablespoons butter and 1 tablespoon olive oil. Add minced garlic and cook for 30-45 seconds until fragrant but not browned, stirring constantly.
- Deglaze with wine: Pour in white wine (or broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- Add cream and lemon: Pour in heavy cream and bring to a gentle simmer. Add lemon juice and lemon zest, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly. Season with salt, pepper, and red pepper flakes if using.
- Incorporate cheese: Reduce heat to low and gradually stir in Parmesan cheese, allowing it to melt completely into the sauce. The sauce should be smooth and creamy. If it’s too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine everything: Add drained pasta to the skillet with the sauce, tossing with tongs to coat every strand. Add cooked shrimp back to the pan along with fresh parsley and basil. Toss everything together until well combined. If sauce seems too thick, add more pasta water a little at a time until you reach a silky consistency that coats the pasta beautifully.
- Final seasoning: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The sauce should taste bright and well-balanced.
- Serve immediately: Divide pasta among serving bowls or plates. Garnish with extra Parmesan cheese, fresh herbs, lemon zest, and a drizzle of good olive oil if desired. Serve hot with crusty bread on the side.
Notes
- Shrimp size matters: Larger shrimp (16-20 count) work best as they stay juicy and don’t overcook as easily. If using smaller shrimp, reduce cooking time to 1-1.5 minutes per side.
- Don’t skip the pasta water: The starchy pasta cooking water is essential for helping the sauce cling to the noodles and achieving the perfect creamy consistency.
- Wine substitute: If you don’t use wine, replace with chicken broth plus an extra tablespoon of lemon juice for acidity.
- Make it gluten-free: Use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free.
- Sauce too thin? Let it simmer a bit longer or add more Parmesan. Too thick? Add more pasta water gradually.
- Best eaten fresh: This dish is best enjoyed immediately while the pasta is hot and the sauce is creamy, though leftovers can be stored and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 685
- Sugar: 4g
- Sodium: 645mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 265mg