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.
Equipment
1 large stockpot
1 large saucepan
1 cutting board
1 paring knife
1 lemon zester
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.
Notes
I highly recommend using fresh garlic and lemon.
Reserve 1 cup of pasta water before you drain the pasta. If your sauce is too thick, you can add this to the sauce to thin it out a bit.
Shrimp cooks quickly! Try not to overcook it as it will become rubbery/tough.
Nutrition
Calories: 698kcalCarbohydrates: 47gProtein: 34gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 257mgSodium: 1064mgPotassium: 364mgFiber: 2gSugar: 4gVitamin A: 1709IUVitamin C: 7mgCalcium: 418mgIron: 1mg
Tried this recipe?Let me know how it was!