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Creamy Lemon Shrimp Pasta with Fresh Flavor

Close-up of a bowl of Creamy Lemon Shrimp Pasta Fresh Flavor topped with sautéed shrimp and fresh parsley.
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A simple recipe for creamy shrimp pasta featuring a bright, fresh lemon sauce perfect for a quick weeknight meal.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 tablespoon butter

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium heat. 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 butter and minced garlic to the same skillet. Cook for 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 zest, and lemon juice. Let the sauce warm through for 2 minutes.
  7. 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 to the skillet. Add the drained pasta and toss everything together to coat well.
  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 a richer sauce, substitute half-and-half for the heavy cream, but you may need less pasta water.
  • Use fresh lemon juice; bottled juice will not provide the same bright flavor.
  • If you do not use wine, use chicken broth and add 1 teaspoon of white vinegar for a slight tang.

Nutrition

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