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Creamy Lemon Garlic Shrimp Pasta

Close-up of Creamy Lemon Garlic Shrimp Pasta featuring fettuccine noodles coated in a rich sauce and topped with plump shrimp and parsley.
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A recipe for rich, creamy shrimp pasta featuring bright lemon and strong garlic flavors for a fresh taste.

Ingredients

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  • 1 pound linguine or spaghetti
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine or chicken broth
  • 1 cup half-and-half or whole milk
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 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. 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; do not let the garlic burn.
  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 half-and-half and lemon juice. Let the sauce warm through for 2 minutes.
  7. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Stir in the lemon zest. Taste the sauce and adjust salt and pepper as needed.
  9. Add the drained pasta and the cooked shrimp back to the skillet. Toss everything together until the pasta is well coated in the creamy sauce.
  10. Stir in the fresh parsley just before serving. Serve immediately with extra Parmesan cheese.

Notes

  • To achieve a creamy sauce without heavy cream, use half-and-half combined with starchy pasta water and Parmesan cheese.
  • Use freshly squeezed lemon juice for the brightest flavor.
  • For an extra fresh touch, add 1 tablespoon of fresh basil along with the parsley.

Nutrition

Find it online: https://flavorzine.com/creamy-lemon-garlic-shrimp-pasta-fresh-taste/