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Creamy Lemon Shrimp Pasta with Garlic Sauce

A close-up of rich Creamy Lemon Shrimp Pasta with Garlic Sauce, topped with shrimp, lemon zest, and parsley.
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Prepare a rich and bright pasta dish featuring tender shrimp coated in a creamy garlic and lemon sauce. This recipe delivers restaurant-quality flavor quickly.

Ingredients

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

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy 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 butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same 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. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce gently simmer for 3 minutes until it starts to thicken slightly.
  7. Whisk in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Return the cooked shrimp and the drained pasta to the skillet. Toss everything together until the pasta and shrimp are fully coated in the creamy sauce.
  9. Season with salt and black pepper to taste. Stir in the fresh parsley.
  10. Serve immediately, topped with extra Parmesan cheese.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese, as pre-shredded varieties can make the sauce grainy.
  • Do not overcook the shrimp; they cook very fast and become tough if left on the heat too long.
  • If you skip the white wine, substitute it with an equal amount of chicken broth or reserved pasta water.

Nutrition

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