Creamy Lemon Shrimp Pasta
This creamy lemon shrimp pasta is the perfect dish to add some bright, zesty flavor to your dinner routine.
With juicy shrimp, a silky, lemon-infused cream sauce, and a hint of chicken broth, it’s the kind of recipe that feels elegant yet easy enough for a weeknight meal.
Ready in just 30 minutes, this pasta is sure to impress anyone at the table—and it’s so delicious, you’ll want to make it again and again.
For the Pasta:
- Pasta – I use spaghetti, but you can substitute with any pasta you prefer.
- Shrimp – Peeled and thawed, preferably 31-40 count size for the best texture.
- Lemon – Both the zest and juice are used to give the dish a fresh, zesty flavor.
- Butter – Adds richness to the sauce while helping to sauté the garlic.
- Garlic – Minced for maximum flavor in the creamy sauce.
- Chicken Broth – A chicken broth adds depth to the sauce, enhancing the creaminess.
- Heavy Cream – Provides the silky, rich base for the sauce.
- Italian Seasoning – This blend of herbs adds complexity to the dish.
- Flour – Helps to thicken the sauce as it simmers.
- Salt and Pepper – Season to taste for perfect balance.
- Parmesan Cheese – Freshly grated for a smooth and slightly nutty flavor.
- Chopped Parsley – Optional, for garnish and a pop of color.
Creamy Lemon Shrimp Pasta
This creamy lemon shrimp pasta is a perfect balance of fresh, zesty lemon and rich, indulgent cream, making it a standout dish for any occasion.
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Servings: 4
Notes
Ingredients:
- 8 oz pasta (such as spaghetti)
- 1 lb shrimp (peeled and thawed, 31-40 count)
- Zest and juice of 1 lemon (about 2 tbsp of juice)
- 3 tbsp butter
- 6 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1/4 tsp Italian seasoning
- 2 tsp flour
- Salt and pepper, to taste
- 1 cup freshly grated parmesan cheese
- Chopped parsley (optional)
Instructions:
-
Cook the Pasta:
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
- Drain, reserving 1 tablespoon of pasta water for later.
-
Make the Sauce:
- In a large skillet over medium-high heat, melt the butter.
- Add lemon zest, lemon juice, minced garlic, chicken broth, heavy cream, and Italian seasoning.
- Let the sauce simmer for about 5 minutes.
-
Thicken the Sauce:
- Gradually whisk in the flour, stirring constantly to avoid lumps.
- Stir in the parmesan cheese and let the sauce simmer for another 5 minutes until it thickens.
- If the sauce isn’t thickening enough, simmer a little longer or add up to 1 tsp of flour at a time.
-
Cook the Shrimp:
- Add the shrimp to the sauce and cook for about 5 minutes, or until they are fully cooked and the sauce has thickened to your liking.
-
Combine and Serve:
- Add the reserved pasta water to the sauce, then toss the cooked pasta in the sauce.
- Sprinkle with fresh parsley, and season with salt and pepper to taste.
- Serve immediately.
Notes:
- For a milder lemon flavor, reduce the lemon juice to 1 tablespoon.
- If the sauce is not thickening as expected, simmer it longer or add a little more flour, no more than 1 tsp at a time.
Nutrition
Calories: 750kcal | Carbohydrates: 49g | Protein: 42g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g |Cholesterol: 412mg | Sodium: 1367mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1364IU | Vitamin C: 10mg | Calcium: 516mg | Iron: 4mg
- Can I use pre-cooked shrimp instead of raw shrimp?
Sure thing! Pre-cooked shrimp can work, but be sure to add them at the end of cooking—just toss them in the sauce long enough to heat through. This helps prevent them from getting rubbery! - What if my sauce isn’t thickening properly?
No worries! If your sauce isn’t thickening, just let it simmer a little longer while stirring. If it’s still not thick enough, try adding a teaspoon of flour at a time until it reaches your desired consistency. - Is there a way to lighten up the sauce?
You can totally swap the heavy cream for half-and-half or even whole milk. Just keep in mind the sauce might be a bit lighter and thinner, but it will still be creamy and delicious! - Can I make this spicier?
Yes! If you’re into spice, try adding a pinch of red pepper flakes when you’re sautéing the garlic. Start small and taste as you go so you get the right level of heat for you. - What kind of pasta is best for this dish?
Spaghetti works great, but if you have something else like linguine or fettuccine, go for it! You can even switch it up with a gluten-free pasta if needed.
