Print

Creamy Lemon Garlic Shrimp Pasta

A plate piled high with Creamy Lemon Garlic Shrimp Pasta, topped with pink shrimp and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for rich, flavorful pasta featuring shrimp coated in a bright, creamy sauce made with lemon and garlic.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. If using, pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Cook for 3 to 4 minutes until the sauce slightly thickens.
  7. Reduce the heat to low. Stir in the lemon juice, lemon zest, and Parmesan cheese until the cheese melts and the sauce is smooth. Season with salt and pepper.
  8. Add the cooked pasta and the cooked shrimp back into the skillet. Toss everything to coat well. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best flavor, use freshly squeezed lemon juice rather than bottled juice.
  • Do not overcook the shrimp; they cook very quickly in the hot pan.
  • To prevent the sauce from breaking, keep the heat low when adding the cream and cheese.

Nutrition

Find it online: https://epicureempire.com/creamy-lemon-garlic-shrimp-pasta/