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Creamy Lemon Shrimp Pasta Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 5 servings

Description

Creamy Lemon Shrimp Pasta is a delightful seafood pasta dish featuring tender shrimp sautéed to perfection and tossed in a luscious lemon-infused cream sauce with parmesan cheese. This easy-to-make recipe combines the bright freshness of lemon zest and juice with a touch of heat from red pepper flakes, creating a flavorful, comforting meal that’s perfect for weeknight dinners or special occasions.

Ingredients

Pasta

  • 12 oz. dry linguine
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Shrimp

  • 1 lb. large shrimp (or extra large), peeled and deveined
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic (about 3 cloves)
  • Salt and freshly ground black pepper (to season shrimp)

Sauce

  • 1 cup heavy cream
  • 2 tsp lemon zest
  • 1/4 tsp red pepper flakes (or to taste)
  • 4 Tbsp butter, cut into 1-Tbsp pieces
  • 1 cup finely shredded parmesan cheese (about 2.5 oz)
  • 2 1/2 Tbsp fresh lemon juice

Garnish

  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water (about 4 quarts) to a boil. Add the linguine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
  2. Heat the Oil: While the pasta cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  3. Prepare the Shrimp: Pat the shrimp dry using paper towels and season both sides with salt and freshly ground black pepper. Add the shrimp to the skillet in a single layer.
  4. Cook the Shrimp: Let the shrimp cook undisturbed until the bottom side turns pink, about 1 to 2 minutes. Add the minced garlic, flip the shrimp, and continue cooking until the shrimp are fully cooked and opaque throughout.
  5. Keep Shrimp Warm: Transfer the cooked shrimp onto a sheet of foil and loosely wrap to keep them warm while you prepare the sauce.
  6. Make the Cream Sauce: In a medium saucepan, heat the heavy cream with the lemon zest and red pepper flakes over medium heat. Bring to a gentle simmer, then reduce heat to low and let it simmer for about 2 minutes to slightly reduce.
  7. Add Butter: Whisk in the butter pieces until fully melted and incorporated.
  8. Incorporate Parmesan: Remove the saucepan from heat and stir in the shredded parmesan cheese. Continue stirring until the cheese melts completely. Season the sauce with salt and freshly ground black pepper to taste.
  9. Combine Pasta and Sauce: Return to the skillet used for shrimp, add the drained linguine and pour in the cream sauce along with the fresh lemon juice. Toss everything together to coat the pasta well. If the sauce is too thick, thin it out with some reserved pasta water until the desired consistency is reached. Add the shrimp back to the skillet and toss gently to combine.
  10. Serve: Serve the pasta warm, garnished with chopped parsley if desired, for a fresh and vibrant finish.

Notes

  • Reserve pasta water to adjust the sauce consistency as needed.
  • You can substitute large shrimp with extra large or medium depending on preference.
  • Adjust red pepper flakes quantity to control the heat level.
  • Freshly grated parmesan works best for melting and flavor.
  • For a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/creamy-lemon-shrimp-pasta-recipe/