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Creamy Lemon Garlic Shrimp Pasta

Close-up of a white bowl filled with Creamy Lemon Garlic Shrimp Pasta, topped with parsley and parmesan.
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A recipe for rich, flavorful shrimp pasta featuring a bright lemon and garlic cream sauce.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 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 starchy pasta water before draining.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat olive oil and 2 tablespoons of butter 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 remaining 2 tablespoons of butter to the same 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, pour in the white wine 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 juice, and lemon zest. 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. Season with salt and pepper.
  8. Add the drained pasta and the cooked shrimp back into the skillet. Toss everything together until the pasta is evenly coated with the sauce.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese.

Notes

  • For a thicker sauce, simmer the cream mixture slightly longer before adding the cheese.
  • Use fresh lemon juice for the best flavor; bottled juice changes the taste.
  • If you skip the wine, use 1/2 cup of chicken broth or extra pasta water in step 5.

Nutrition

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