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Creamy Lemon Shrimp Pasta with Garlic Sauce

A close-up of a white bowl filled with Creamy Lemon Shrimp Pasta with Garlic Sauce, topped with Parmesan and parsley.
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Make this rich and flavorful pasta dish featuring shrimp coated in a bright, creamy lemon garlic sauce. This recipe delivers restaurant-quality taste easily at home.

Ingredients

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

Instructions

  1. Cook the linguine according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set 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 2-3 minutes per side until pink and cooked through. 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. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. If using, 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 3-4 minutes until it starts to thicken slightly.
  7. Whisk in the reserved pasta water gradually until the sauce reaches your desired consistency. Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  8. Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the sauce.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the creamiest sauce, do not let the cream boil rapidly; keep the heat low once the cream is added.
  • If you prefer a lighter sauce, substitute half of the heavy cream with whole milk, but you may need less pasta water.
  • Use fresh lemon juice for the best flavor; bottled juice will change the taste.

Nutrition

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