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Creamy Lemon Shrimp Pasta with Garlic Sauce

A close-up of delicious Creamy Lemon Shrimp Pasta with Garlic Sauce, topped with fresh parsley.
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Make a rich and bright pasta dish featuring tender shrimp coated in a creamy lemon garlic sauce. This recipe is quick enough for a weeknight dinner.

Ingredients

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

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. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside. Do not overcook.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes. 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. Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes until it starts to thicken slightly.
  7. Reduce the heat to low. Whisk 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. Season with salt and pepper as needed.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • To prevent the sauce from breaking, do not let the cream boil rapidly once the cheese is added. Keep the heat low.
  • For a brighter flavor, use fresh lemon juice only; bottled juice changes the taste.
  • If you prefer a lighter sauce, substitute half of the heavy cream with whole milk, but you may need to add more Parmesan cheese to maintain thickness.

Nutrition

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