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Unleash a Dreamy Creamy Lemon Shrimp Pasta in 35 Minutes

Creamy Lemon Shrimp Pasta

This creamy lemon shrimp pasta is bright and flavorful, perfect for a weeknight meal or a special occasion. It brings together tender shrimp, al dente pasta, and a rich, zesty lemon sauce.

Ingredients

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

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
  3. Add minced garlic to the same skillet and cook for 1 minute until fragrant.
  4. Pour in white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.
  5. Stir in heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
  6. Remove the skillet from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  7. Add the cooked pasta and cooked shrimp to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  8. Garnish with fresh chopped parsley and extra Parmesan cheese before serving.

Notes

  • For extra lemon flavor, you can add an additional teaspoon of lemon zest when adding the lemon juice.
  • If you do not have fresh lemon juice, bottled lemon juice can be used, but fresh is recommended for the best flavor.
  • Any long pasta shape works well in this recipe.

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