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Creamy Lemon Garlic Shrimp Pasta

Close-up of delicious Creamy Lemon Garlic Shrimp Pasta topped with parsley and chili flakes.
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Make this rich and bright pasta dish featuring shrimp coated in a simple lemon garlic cream sauce. It is suitable for a quick weeknight meal.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce gently simmer for 3 minutes until it thickens slightly.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Return the cooked shrimp and the drained pasta to the skillet. Toss everything together until the pasta and shrimp are fully coated in the sauce.
  9. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
  10. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best sauce texture, do not let the cream boil rapidly once added. Keep the heat low.
  • Use fresh lemon juice for the brightest flavor; bottled juice will taste flat.
  • If you prefer a richer sauce, substitute half of the heavy cream with cream cheese, adding it in small cubes with the cream.
  • Linguine or fettuccine work best as their flat shape holds the creamy sauce well.

Nutrition

Find it online: https://spoonswirl.com/creamy-lemon-garlic-shrimp-pasta/