Print

Creamy Lemon Shrimp Pasta with Fresh Flavor

A close-up of Creamy Lemon Shrimp Pasta Fresh Flavor mixed with bright green asparagus spears.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and zesty shrimp pasta featuring a bright, fresh lemon cream sauce. This recipe delivers restaurant quality flavor quickly.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 2 large lemons
  • Juice of 2 large lemons (about 1/4 cup)
  • 1 cup asparagus tips, trimmed (optional)
  • 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.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
  5. If using wine, pour it in and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Pour in the chicken broth and lemon juice. Bring to a gentle simmer.
  7. Stir in the heavy cream and lemon zest. Let the sauce thicken slightly, about 2 minutes.
  8. Add the drained pasta, asparagus tips (if using), and Parmesan cheese to the skillet. Toss to coat. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired creamy consistency.
  9. Return the cooked shrimp to the skillet. Toss gently to reheat.
  10. Stir in the fresh parsley. Season with salt and pepper to taste. Serve immediately with extra Parmesan cheese.

Notes

  • For a lighter sauce, substitute half-and-half for the heavy cream, but you may need less pasta water.
  • Use fresh lemon juice only; bottled juice changes the flavor profile.
  • If you do not use wine, use an extra 1/2 cup of chicken broth in step 5.

Nutrition

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