Creamy Lemon Shrimp Pasta
Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this creamy lemon shrimp pasta comes together in under 30 minutes. The cream sauce is prepared with garlic and lemon and then topped with buttery shrimp. This dish is an elegant yet simple dinner recipe.
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If you love the flavor and texture of alfredo, you will also be a fan of this shrimp pasta with lemon cream sauce. I am always looking for a creamy and indulgent sauce to toss pasta in. It makes it feel so fancy, yet it is so simple. The combination of the easy sauce and the shrimp that cooks so quickly, make for an easy family dinner recipe.
My family loves a pasta dish – my kids especially! Many store-bought cream-based sauces such as alfredo contain eggs. I enjoy making my own sauce as I know it’s safe for my kids to eat and it doesn’t contain any of the preservatives of store-bought sauces. I have found it really isn’t difficult nor takes a lot of time!
This pasta with lemon cream sauce uses simple and fresh ingredients. The shrimp sautés in butter for just a few minutes and the sauce is prepared in that very same pan. Toss it with some linguine or your favorite pasta for the perfect dinner. Grab a fork, give it a twirl, and enjoy every bite!
Ingredients
- Linguine: You can also swap out for another thin pasta noodle such as spaghetti.
- Large raw shrimp: You can buy them tail on or off. They will need to be peeled and deveined.
- Heavy whipping cream: You can also swap for half and half.
- Parmesan cheese: I highly recommend freshly grated.
- Unsalted butter: Used to cook the shrimp in and is used in the cream sauce.
- Lemon juice and lemon zest: Added to the cream sauce for the best flavor.
- Garlic: Added to the cream sauce.
- Salt and pepper: I recommend salting your pasta water. Also, add a pinch of salt and pepper to your shrimp while cooking.
- Parsley (optional): To garnish your dish.
How to make creamy lemon shrimp pasta
Bring salted water to a boil and cook pasta for the duration indicated on the package.
Melt butter over medium heat and sauté the shrimp. The shrimp cooks quickly, about one minute per side. Remove and set aside to make the cream sauce.
Prepare the cream sauce: Melt butter and garlic in saucepan. Stir in heavy whipping cream,
Over LOW heat: add in heavy whipping cream, lemon juice, lemon zest, and parmesan cheese. Whisk together until warm over low heat.
Toss the pasta in sauce, top with shrimp, parsley, and a lemon slice.
Why you will love this recipe
Rich, creamy flavor: The pasta is coated to perfection with the cheesy, lemon cream sauce.
Elegant, yet quick: This dish has a beautiful presentation, yet it is quick to prepare.
Lemon Cream Sauce for Shrimp
This sauce is made so simple by using garlic, butter, heavy whipping cream, and a bit of pasta water (as needed). It coats the pasta just perfectly.
FAQ
How do you keep the pasta creamy?
Using heavy whipping cream will produce a creamier pasta than whole milk or half and half. You also want to use a cheese that melts well such as a parmesan that this recipe calls for. Cook it on a low heat to prevent it from clumping or overheating.
What pasta is best for creamy sauce?
I suggest a long, thin pasta such as linguine or spaghetti.
What to do if sauce is too thick?
Add a bit of the reserved pasta water. The cream sauce will continue to thicken as it cools, so serve immediately and add a bit of pasta water to thin it out if needed.
Substitutions
Linguine: Spaghetti
Heavy whipping cream: Half and half
Unsalted butter: I don’t recommend removing this from the sauce. But you can sauté the shrimp in olive oil instead of butter if desired.
What to serve creamy lemon shrimp with
Some tasty side dish options include:
The Best Brussels Sprouts (Oven-Roasted)
How to store and reheat
Store in an airtight container in the refrigerator. I like to reheat this on the stovetop over medium low heat. Add 1/4 – 1/2 cup of water to the saucepan as the pasta will have absorbed a lot of the sauce.
Tips for Success
For the sauce: cook on a LOW heat stirring frequently. The sauce will thicken as it cools. Add reserved pasta water 1/4 cup at a time as needed to thin it out.
Don’t overcook your shrimp. This will result in a tough/rubbery texture.
I highly recommend using fresh lemon and garlic.
Creamy Lemon Shrimp Pasta
Equipment
Ingredients
- 8 ounces linguine or another thin pasta such as spaghetti
- 1 lb. raw shrimp large/peeled/deveined. The tail can be left on or off.
- 1 cup heavy whipping cream
- 1 cup parmesan cheese freshly grated
- 4 tablespoons unsalted butter divided
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 3 garlic cloves minced (or about 1 tablespoon)
- salt and pepper to taste
- parsley (optional) chopped. To garnish the dish.
Instructions
- In large pot, boil linguine in salted water for time indicated on package (usually 8-10 minutes).8 ounces linguine
- Before you drain the pasta, reserve 1 cup of pasta water. You can use this to thin out cream sauce if needed.
- In a large saucepan, melt 2 tablespoons of butter and cook shrimp over medium heat. About 1 minute per side. Shrimp cooks quickly and you want them to turn from opaque to pink.
- Remove shrimp and set aside. Do a quick rinse of your saucepan if needed before making the cream sauce. Over medium low heat, add the remaining 2 tablespoons of butter and minced garlic. Sautee for about 2 minutes until fragrant.3 garlic cloves
- Add in heavy whipping cream, parmesan cheese, lemon juice and lemon zest. Heat over low heat until warmed (about 1 minute).1 cup heavy whipping cream, 1 cup parmesan cheese, 3 tablespoons lemon juice, ½ teaspoon lemon zest
- Toss linguine in the cream sauce. Add in reserved pasta water if needed. I like to add it 1/4 cup at a time until desired consistency.
- Top with shrimp and chopped parsley.
- Serve with lemon wedges.
I love the lemon!
This is a family favorite recipe. My kids love it!