Creamy Lemon Shrimp Pasta: Divine 1-Hour Dinner

Creamy lemon shrimp pasta has become my absolute go-to for a weeknight dinner that feels incredibly special. I first discovered this recipe when I was looking for an easy creamy lemon shrimp pasta that didn’t require a million ingredients. The first time I made it, the aroma of garlic and lemon filled my kitchen, promising something delicious. The tender, succulent shrimp coated in a velvety, bright lemon cream sauce clinging to perfectly cooked linguine was pure bliss. It’s a dish that’s both comforting and elegant, and I know you’re going to love it just as much as I do. Let’s get cooking!

Why You’ll Love This Creamy Lemon Shrimp Pasta

This recipe is a winner for so many reasons. It’s incredibly satisfying and delivers a burst of fresh, vibrant flavors that will brighten any meal. Here’s why it’s become a staple in my kitchen and why I think you’ll adore it too:

• It’s remarkably easy to prepare, making it perfect for busy weeknights.
• The bright lemon and garlic combination is simply irresistible.
• It feels elegant enough for company but is simple enough for a casual dinner.
• This simple lemon shrimp pasta recipe comes together in under an hour.
• The creamy sauce is rich and luxurious without being heavy.
• You get tender, perfectly cooked shrimp in every bite.
• It’s a truly quick creamy shrimp pasta lemon dish that satisfies cravings instantly.
• The vibrant flavors are a welcome change from heavier, traditional pasta dishes.

Ingredients for Creamy Lemon Shrimp Pasta

Gathering these simple ingredients is the first step to creating a truly delicious lemon shrimp pasta sauce recipe. The quality of your ingredients really shines through in this dish, so I always opt for fresh whenever possible. Here’s exactly what you’ll need:

• 12 oz dry linguine – or your favorite long pasta shape
• Salt and freshly ground black pepper, to taste – essential for flavor
• 1 lb large shrimp, peeled and deveined – about 21-25 count per pound, pat them dry!
• 1 Tbsp olive oil – for sautéing the shrimp
• 1 Tbsp minced garlic – fresh garlic is key for that punchy flavor
• 1 cup heavy cream – the base for our luscious sauce
• 2 tsp lemon zest – this adds intense lemon flavor without extra liquid
• 1/4 tsp red pepper flakes – for a hint of warmth, adjust to your liking
• 4 Tbsp butter, cut into pieces – unsalted butter adds richness
• 1 cup finely shredded Parmesan cheese – use the real stuff for best results
• 2 1/2 Tbsp fresh lemon juice – for that essential bright, tangy finish
• 1 Tbsp chopped fresh parsley, optional – for a pop of color and freshness

How to Make Creamy Lemon Shrimp Pasta

This recipe is a fantastic example of how how to make creamy lemon shrimp pasta can be both quick and incredibly flavorful. It might seem like a lot of steps, but they flow together beautifully. Don’t worry if you don’t have a specific pot; this isn’t strictly a one pot creamy lemon shrimp pasta, but it’s close to it in terms of ease!

1. Step 1: Get your pasta water going. Bring a large pot of generously salted water to a rolling boil. Add your 12 oz dry linguine and cook it until it’s perfectly al dente, usually about 8-10 minutes. Before you drain it, carefully scoop out and reserve about 1 cup of that starchy pasta water – it’s liquid gold for our sauce!
2. Step 2: While the pasta is doing its thing, let’s prep the shrimp. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Pat your 1 lb large shrimp, peeled and deveined super dry with paper towels; this helps them sear instead of steam. Season them generously with salt and freshly ground black pepper.
3. Step 3: Add the seasoned shrimp to the hot skillet in a single layer. You want to hear a gentle sizzle. Cook them for just 1-2 minutes until they start turning pink on the bottom. Then, add the 1 Tbsp minced garlic to the pan. Flip the shrimp and cook for another 1-2 minutes until they’re opaque and cooked through. Don’t overcook them! Remove the shrimp from the skillet and set them aside on a plate.
4. Step 4: Now for the sauce! In a separate medium saucepan, combine 1 cup heavy cream, 2 tsp lemon zest, and 1/4 tsp red pepper flakes. Place it over medium heat and bring it to a gentle simmer. Let it bubble softly for about 2 minutes until it starts to thicken slightly. You’ll smell that wonderful lemon aroma!
5. Step 5: Reduce the heat to low. Whisk in the 4 Tbsp butter, cut into pieces, one piece at a time, until it’s completely melted and incorporated. This makes the sauce extra smooth and rich. Remove the saucepan from the heat and stir in the 1 cup finely shredded Parmesan cheese until the sauce is wonderfully smooth and creamy. Taste and season with a little more salt and pepper if needed.
6. Step 6: Return your drained linguine to the large skillet you used for the shrimp (no need to wash it!). Pour the creamy lemon sauce over the pasta. Add the 2 1/2 Tbsp fresh lemon juice. Toss everything together gently until the pasta is beautifully coated in the luscious sauce.
7. Step 7: If the sauce seems a little too thick, start adding back some of that reserved pasta water, a tablespoon at a time, while you toss. This helps create the perfect, silky consistency. Finally, gently fold in the cooked shrimp you set aside earlier.
8. Step 8: Serve your amazing creamy lemon shrimp pasta immediately. Garnish with 1 Tbsp chopped fresh parsley, if you like, for a burst of color and freshness. Enjoy every delicious bite!

Pro Tips for the Best Creamy Lemon Shrimp Pasta

I’ve made this dish more times than I can count, and I’ve picked up a few tricks to make it absolutely perfect every time. Follow these tips for a restaurant-quality meal right in your own kitchen:

• Always pat your shrimp completely dry before sautéing. This is crucial for getting a nice sear and preventing them from steaming, which is key for flavor.
• Don’t skip reserving the pasta water! That starchy liquid is the secret ingredient that helps bind the sauce to the pasta and achieve that perfect, silky consistency.
• Use freshly grated Parmesan cheese instead of pre-shredded. It melts much more smoothly and adds a superior depth of flavor to the sauce.
• Taste and adjust seasonings at the end. Lemon juice and Parmesan can vary in saltiness, so a final taste ensures your pasta is perfectly balanced.

What’s the secret to perfect Creamy Lemon Shrimp Pasta?

Honestly, the biggest secret to achieving the best creamy lemon shrimp pasta is using that reserved starchy pasta water. It emulsifies the sauce, making it cling beautifully to every strand of linguine and creating that signature creamy texture without being heavy. For more tips on pasta making, check out our latest recipes.

Can I make Creamy Lemon Shrimp Pasta ahead of time?

While it’s best served fresh, you can prep components ahead. Cook the pasta and shrimp separately, and make the sauce. Reheat gently and combine just before serving. Don’t toss everything together too early, as the pasta can get mushy.

How do I avoid common mistakes with Creamy Lemon Shrimp Pasta?

The most common pitfalls are overcooking the shrimp and making the sauce too thin. Ensure you cook the shrimp just until opaque, then remove them from the pan. Use the pasta water sparingly to adjust sauce thickness, adding it a little at a time. Learn more about proper food handling and storage on our about page.

Best Ways to Serve Creamy Lemon Shrimp Pasta

This decadent dish is wonderful all on its own, but pairing it with the right sides elevates it even further. For a truly elegant experience, consider serving it as a beautiful shrimp linguine with lemon cream sauce. The richness of the pasta pairs wonderfully with lighter accompaniments that cut through the creaminess.

I love serving this with a simple side salad dressed in a light vinaigrette. The crisp greens and tangy dressing offer a refreshing contrast to the creamy pasta. Crusty bread is also a must-have; it’s perfect for soaking up any extra sauce left on the plate. A side of steamed asparagus or green beans adds a lovely touch of color and a bit of healthy crunch. For more serving suggestions, visit our homepage.

Nutrition Facts for Creamy Lemon Shrimp Pasta

This delightful creamy lemon shrimp pasta recipe offers a balanced meal, packed with flavor and satisfying nutrients. Each serving provides a good source of protein and essential vitamins. Here’s a breakdown of the approximate nutritional content per serving:

• Calories: 520 kcal
• Fat: 28 g
• Saturated Fat: 15 g
• Protein: 32 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 520 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on data privacy, please see our privacy policy.

How to Store and Reheat Creamy Lemon Shrimp Pasta

Proper storage is key to enjoying your delicious creamy lemon shrimp pasta leftovers. Once your pasta has cooled down for about an hour, carefully transfer it into airtight containers. I find that glass containers work best for reheating, but any good quality airtight container will do the trick. You can safely store this pasta in the refrigerator for about 3 to 4 days. While it’s not ideal for freezing due to the cream sauce, if you must, wrap individual portions tightly and freeze for up to 3 months. Reheating gently is crucial to maintain the sauce’s texture.

To reheat, the best method for this lemon butter shrimp pasta recipe is on the stovetop. Place the pasta in a skillet over low heat, adding a splash of water or milk to help loosen the sauce. Stir gently until warmed through. If you’re reheating from frozen, thaw it in the refrigerator overnight first. Avoid microwaving if possible, as it can sometimes make the sauce gummy or cause the pasta to overcook. For terms of service regarding our content, please refer to our terms of use.

Frequently Asked Questions About Creamy Lemon Shrimp Pasta

What is creamy lemon shrimp pasta?

Creamy lemon shrimp pasta is a delightful dish that combines tender, sautéed shrimp with al dente pasta, all coated in a rich, velvety sauce. The sauce is typically made with heavy cream, fresh lemon juice and zest, garlic, and Parmesan cheese, creating a bright, tangy, and luxurious flavor profile. It’s a popular choice for a reason – it’s elegant yet incredibly easy to make!

Why is creamy lemon shrimp pasta popular?

Its popularity stems from its perfect balance of flavors and textures. The dish offers a wonderful contrast between the savory shrimp, the tangy lemon, the rich cream sauce, and the satisfying pasta. It’s also a relatively quick meal to prepare, making it ideal for weeknight dinners that feel special. Plus, it’s a crowd-pleaser that appeals to a wide range of palates, offering a lighter yet still decadent alternative to heavier cream sauces.

Can I use other types of pasta?

Absolutely! While linguine is classic for this shrimp linguine with lemon cream sauce, feel free to experiment. Fettuccine, spaghetti, or even penne work wonderfully. The key is to ensure your pasta is cooked al dente so it holds up well in the sauce. For a gluten-free version, simply swap in your favorite gluten-free pasta to make a delicious gluten free creamy lemon shrimp pasta.

Can I add vegetables to this dish?

Yes, adding vegetables is a fantastic way to enhance this creamy garlic shrimp pasta. Asparagus spears, peas, spinach, or cherry tomatoes are excellent choices. You can sauté them with the garlic or wilt spinach in at the end. This not only adds color and texture but also boosts the nutritional value, making it a more complete meal.

Variations of Creamy Lemon Shrimp Pasta You Can Try

While this classic creamy lemon shrimp pasta is incredible as is, I love experimenting with different twists to suit various tastes and dietary needs. Here are a few variations that I think you’ll enjoy:

• For a lighter option, try a healthy creamy lemon shrimp pasta by substituting half-and-half or even whole milk for the heavy cream. You might need a little less pasta water to thicken, but the bright lemon and garlic flavors still shine through beautifully.
• Craving a dairy-free or vegan meal? You can create a surprisingly rich vegan creamy lemon shrimp pasta recipe by using full-fat coconut milk or a cashew cream base instead of dairy. For the “shrimp,” consider using pan-seared king oyster mushrooms or hearts of palm, seasoned to mimic seafood.
• Making it allergy-friendly is easy! For a delicious gluten free creamy lemon shrimp pasta, simply swap out the linguine for your favorite gluten-free pasta. Rice, corn, or lentil-based pastas work wonderfully and absorb the sauce just as well.
• Want to simplify even further? Try a one-pan method where you cook the pasta directly in the sauce, though this requires careful liquid management to achieve the perfect creamy texture.

Creamy Lemon Shrimp Pasta: Divine 1-Hour Dinner

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• Author: basmer1517
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

This creamy lemon shrimp pasta recipe offers a bright and flavorful meal. Tender shrimp are sautéed with garlic and tossed with linguine in a rich sauce made from heavy cream, lemon, and Parmesan cheese. It’s a quick and elegant dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 12 oz dry linguine
• Salt and freshly ground black pepper, to taste
• 1 lb large shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 cup heavy cream
• 2 tsp lemon zest
• 1/4 tsp red pepper flakes
• 4 Tbsp butter, cut into pieces
• 1 cup finely shredded Parmesan cheese
• 2 1/2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh parsley, optional

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Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Pat shrimp dry and season with salt and pepper.
3. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes until pink on the bottom. Add garlic, flip, and cook until opaque, about 1-2 minutes more. Remove shrimp and set aside.
4. In a medium saucepan, combine heavy cream, lemon zest, and red pepper flakes. Heat over medium until simmering. Reduce heat to low and simmer for 2 minutes until slightly thickened.
5. Whisk in butter pieces until melted. Remove from heat and stir in Parmesan cheese until smooth. Season with salt and pepper.
6. Return drained linguine to the skillet. Add the creamy lemon sauce and fresh lemon juice, tossing to coat.
7. Thin the sauce with reserved pasta water as needed for desired consistency. Gently fold in the cooked shrimp.
8. Serve warm, garnished with fresh parsley if desired.

Notes

• For a lighter dish, substitute half-and-half or whole milk for heavy cream.
• Increase red pepper flakes for more heat.
• Use gluten-free pasta for a gluten-free version.
• Reserve pasta water is crucial for adjusting sauce consistency.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving (approx. 1/5th of recipe)
• Calories: 520 kcal
• Sugar: 2 g
• Sodium: 520 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 180 mg

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