This creamy lemon shrimp pasta is a delightful and zesty dinner.
It’s a one-pot dish that’s fast enough for a busy weeknight but elegant enough for a romantic dinner.
Loaded with creamy sauce, chewy noodles, and succulent shrimp, it’s not one to miss.
Lemon Garlic Shrimp Pasta
Believe it or not, you can make a batch of lemon garlic shrimp pasta in under 30 minutes.
Not only that, but you can do it in one pot! So clean-up is a breeze.
You’ll love every bite of the tender shrimp and linguine coated in creamy lemon sauce.
It’s bright, mild, and full of aromatics. And if you want to add a kick, a few red pepper flakes really make this pasta dinner pop.
Ready to eat? Great! Let’s take a look at what you’ll need.
Ingredients
The beauty of this one-pot pasta dish is that it mostly calls for pantry staples.
Other than the fresh fruit, you likely have everything on hand as we speak!
- Spaghetti – Go for spaghetti or angel hair pasta for the best results.
- Large Shrimp – The bigger the shrimp, the meatier they are. Also, be sure to get raw shrimp. That way, there’s less chance of them overcooking.
- Olive Oil – To cook the shrimp.
- Garlic, Salt, and Black Pepper – Essential seasonings that provide an aromatic backbone and enhance the natural flavors of the shrimp.
- Red Pepper Flakes (optional) – For those who like a bit of heat. Add as many or as few as you like.
- Lemon Zest and Juice – Since this is the main flavor, it’s vital you use fresh juice.
- Chicken or Vegetable Broth and Heavy Cream – For the sauce, to give it depth and a creamy finish.
- Grated Parmesan Cheese – A salty, nutty element that’s truly mouthwatering.
- Fresh Parsley – A sprinkle of parsley adds a fresh, herby finish to the dish.
The full measurements are detailed at the bottom of this page.
How to Make Lemon Shrimp Pasta
Ready to make creamy lemon garlic shrimp pasta? Here’s what you need to know:
1. Cook the pasta to al dente per the package instructions. Save a cup of pasta water before draining.
2. Sauté the shrimp in the olive oil and season with with salt and pepper.
3. Make the sauce. Remove the pink shrimp from the skillet and add the garlic, red pepper flakes, lemon, and broth. Simmer, then add the heavy cream and Parmesan cheese. Use pasta water to adjust the thickness.
4. Combine pasta and shrimp. Toss the pasta and shrimp in the sauce until well coated. Taste and adjust the seasonings as needed.
5. Serve and enjoy! Finish with parsley, lemon slices, and extra Parmesan.
Recipe Tips and Variations
Here’s how to elevate your dish to the next level:
- Don’t overcook the shrimp. They only need around 2 minutes per side, until they’re pink.
- Cook the pasta to al dente. You want the strands slightly tender with a bite.
- Stick to room temperature heavy cream. Lower-fat alternatives won’t do. They might curdle because of the lemon juice’s acidity. Also, be sure it’s not cold, otherwise it might split.
- How to thicken the sauce. The longer the sauce simmers, the thicker it becomes. But if you want it extra thick, mix 1 tablespoon of cornstarch with 2 tablespoons of water and mix it into the sauce.
- Flavor the sauce with wine. A splash of white wine, like Pinot Grigio, introduces an exquisite depth to the sauce. Do this after cooking the garlic when you add the lemon.
- Consider capers for a briny kick. Are you a fan of chicken piccata? This would be similar, only it has a fresher finish thanks to the shrimp.
- Mix in extras. Feel free to add mushrooms, asparagus, or even chicken to find your perfect combo.
And if you enjoy this one-pot lemon dinner, try this one-pot lemon garlic chicken recipe!
How to Store
Here’s how to keep your lemon shrimp pasta delicious for round two:
To Store: Pop cold leftovers in an airtight container and refrigerate for up to 4 days.
To Reheat: Warm leftovers in a saucepan over low heat with a splash of milk.
Note: Do not freeze lemon shrimp pasta. The sauce and shrimp can suffer in texture and flavor after thawing. The sauce might separate or become grainy, and the shrimp could turn rubbery.
More Easy Pasta Recipes To Try
Creamy Cajun Chicken Pasta
Gigi Hadid Pasta
Easy Pasa Carbonara
Pesto Pasta
Baked Rigatoni Pasta
Creamy Lemon Shrimp Pasta
4
servings15
minutes15
minutes30
minutesThis creamy lemon shrimp pasta is a delightful, zesty dinner that’s fast enough for a busy weeknight but elegant enough for a romantic dinner.
Ingredients
12 ounces spaghetti (or any long, thin pasta noodles)
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
salt and black pepper, to taste
4 cloves garlic, minced
1/4 teaspoon red pepper flakes, optional
1 lemon, zested
2 lemons, juiced
1 cup chicken or vegetable broth
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
lemon slices and Parmesan cheese, for garnish
Instructions
- In a large pot of well-salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Pat the shrimp dry with paper towels, then season on both sides with salt and pepper.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp, and cook until pink, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium-low and sauté the garlic and red pepper flakes until fragrant, about 1 minute. Then, stir in the lemon zest, lemon juice, and broth. Bring to a simmer and let reduce for 2 minutes.
- Slowly stir in the heavy cream followed by the Parmesan cheese in small handfuls until the cheese is melted and the sauce has thickened. If the sauce is too thick, add some of the reserved pasta water until it reaches the desired consistency.
- Add the cooked pasta and shrimp to the skillet. Toss everything together until the pasta is evenly coated in the sauce.
- Taste and season with more salt and pepper, as needed.
- Serve with with chopped parsley, lemon slices, and a sprinkle of Parmesan cheese. Enjoy!
Notes
- Use large, raw shrimp for the best results. If using frozen, thaw them in the fridge overnight.
- Use full-fat, room-temperature cream for the best results. Low-fat, cold cream is more likely to split in the lemon juice.
Hi Kim, I wonder if there is a healthier option for heavy cream? This recipe sounds amazing. I am on WW and would love to try it!
thanks
Hi Judy! I’m not sure about WW points, but you could swap the heavy cream for Greek yogurt to lighten it up.
It’s a small amount so it shouldn’t change the flavor too much.
Another terrific option is silken tofu. Blend it with skim milk or water until it’s the same consistency as heavy cream, then swap it right in. You could even add a teaspoon of nutritional yeast and leave the Parmesan cheese off the dish to make it even lighter!
That way, you get a nice creamy finish without changing the flavor of the dish.
Hope this helps!
Try it with Fat-free Half and Half.
I would appreciate all the nutrition values listed. I’m putting together low sodium and low carb meals for my daughter. She’s on dialysis has a heart condition and diabetes. So cooking for her is very difficult without nutrition values with recipes. Thank you.
Came here for a “one-pot dish”, disappointed that it actually uses two. (A pasta pot and a skillet.)
Hi, Lulu. I absolutely hate doing dishes, so I frequently try to turn multiple-pot meals into single-pot meals for convenience.
With a deep enough skillet, I think you could probably do that with this recipe. (Though, full disclosure, I’ve never tried it with this particular dish.)
The key would be cooking the shrimp first, then cooking the noodles IN the sauce. I’d adjust the steps to look something like this:
1. Heat the olive oil over medium-high heat in a large, deep skillet. Season the shrimp and add it to the skillet. Cook for about 2 minutes per side until pink. Remove and set aside.
2. Reduce the heat to medium-low and sauté the garlic and red pepper flakes for about 1 minute. Stir in the lemon zest, lemon juice, broth, and heavy cream. Bring the mixture to a simmer.
3. BREAK THE SPAGHETTI IN HALF so it fits better. Add it to the skillet, fully submerging it in the liquid. Cover and cook, stirring occasionally, for about 8-10 minutes or until the pasta is nearly al dente.
4. Stir in the Parmesan until melted and the sauce has thickened, adding a dash of HOT water (since you don’t have reserved pasta water) if it’s too thick. Then, add the cooked shrimp back to the skillet and toss everything together until the pasta is evenly coated and the shrimp is heated through, about 2-3 minutes.
5. Taste and season with more salt and pepper as needed. Serve garnished with chopped parsley, lemon slices, and extra Parmesan cheese.
Again, this is a guess on my part. But I’ve done similar things before with much success. If you try it, please let me know how it turned out for you. I may want to make an adjustment to the recipe. 🙂
After I made the dish, it seemed too lemony – but let it sit in pasta for awhile & it was perfect! Used orzo and some pecorino Romano.