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Creamy Lemon Garlic Shrimp Pasta

A close-up of a white plate filled with Creamy Lemon Garlic Shrimp Pasta, topped with seasoned shrimp and parsley.
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A recipe for rich, flavorful shrimp pasta featuring a sauce made with lemon, garlic, and cream.

Ingredients

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  • 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)
  • 1 cup heavy cream
  • 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
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the 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.
  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. If using wine, pour it into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 minutes until the sauce slightly thickens.
  7. Reduce the heat to low. Stir in the lemon juice, lemon zest, and Parmesan cheese until the cheese melts and the sauce is smooth. Do not boil the sauce after adding the cheese.
  8. If the sauce is too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency. Season with salt and pepper.
  9. 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.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese.

Notes

  • For the best flavor, use fresh lemon juice and zest.
  • To prevent the sauce from separating, keep the heat low when adding the Parmesan cheese and avoid boiling the sauce once the cream is added.
  • If you skip the wine, use 1/2 cup of chicken broth or reserved pasta water in step 4.

Nutrition

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