why make this recipe

Creamy Lemon Shrimp Pasta is a delightful dish that combines the richness of cream with the bright zest of lemon. Not only is it quick and easy to prepare, but it’s also a fantastic meal for both family dinners and special occasions. The savory shrimp and perfectly cooked linguine will please everyone’s taste buds. Plus, the vibrant flavors make it a refreshing choice any time of year.

how to make Creamy Lemon Shrimp Pasta

Ingredients:

12 oz. dry linguine
Salt and freshly ground black pepper
1 lb. large shrimp (or extra large), peeled and deveined
1 Tbsp olive oil
1 Tbsp minced garlic (about 3 cloves)
1 cup heavy cream
2 tsp lemon zest
1/4 tsp red pepper flakes (or to taste)
4 Tbsp butter, cut into 1-Tbsp pieces
1 cup finely shredded parmesan cheese (about 2.5 oz)
2 1/2 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped (optional)

Directions:

Bring a large pot with about 4 quarts of water to a boil. Salt the water generously and cook the linguine until al dente, following the package directions. Before draining, reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Place the shrimp in the skillet in a single layer.
Cook the shrimp without moving them until pink on the bottom, about 1 to 2 minutes. Add the minced garlic, then turn the shrimp over and cook until the shrimp are opaque and cooked through, about 1 to 2 minutes more.
Transfer the cooked shrimp to a sheet of foil and loosely wrap it to keep warm while you prepare the sauce.
In a medium saucepan over medium heat, combine the heavy cream, lemon zest, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let it simmer until slightly reduced, about 2 minutes.
Whisk in the butter pieces until melted. Remove the saucepan from heat, then stir in the shredded parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
Using the same skillet used for shrimp, toss the drained linguine with the cream sauce and fresh lemon juice. Add reserved pasta water a little at a time to thin the sauce as needed to your desired consistency.
Gently toss the cooked shrimp into the pasta and sauce mixture. Serve the pasta warm, garnished with chopped fresh parsley if desired.

how to serve Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta is best served warm. You can plate the pasta in individual bowls or on a large serving dish, topped with additional Parmesan cheese and fresh parsley if you like. Pair it with a side salad or garlic bread for a complete meal.

how to store Creamy Lemon Shrimp Pasta

If you have leftovers, store them in an airtight container in the refrigerator. They are best consumed within 2-3 days. To reheat, place in a pan on the stove over low heat, adding a splash of water or cream to help loosen the sauce.

tips to make Creamy Lemon Shrimp Pasta

Be careful not to overcook the shrimp, as they can become rubbery. They should be just pink and opaque.
Use fresh lemon juice and zest for the best flavor.
Reserve some pasta water to adjust the sauce’s consistency; this will help the sauce cling better to the pasta.

variation

Feel free to add vegetables like spinach or cherry tomatoes for extra flavor and nutrition. You can also swap the shrimp for grilled chicken or use a mix of seafood for a seafood medley.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and dry them well before cooking.

2. Is there a gluten-free option for the pasta?
Absolutely! You can use gluten-free pasta as a substitute for the linguine.

3. Can I make this dish dairy-free?
Yes, you can replace the heavy cream with a non-dairy cream or coconut milk, and use a dairy-free cheese alternative.

Creamy Lemon Shrimp Pasta

Print Recipe

A delightful dish combining rich cream and bright lemon flavors, perfect for family dinners or special occasions.

Author: kaoucheegmail-com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Seafood

Instructions

Bring a large pot with about 4 quarts of water to a boil. Salt the water generously and cook the linguine until al dente, following the package directions. Before draining, reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper. Place the shrimp in the skillet in a single layer.
Cook the shrimp without moving them until pink on the bottom, about 1 to 2 minutes. Add minced garlic, then turn the shrimp over and cook until they are opaque, about 1 to 2 minutes more.
Transfer the cooked shrimp to a sheet of foil and loosely wrap it to keep warm while you prepare the sauce.
In a medium saucepan over medium heat, combine heavy cream, lemon zest, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let simmer until slightly reduced, about 2 minutes.
Whisk in the butter until melted. Remove from heat and stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Using the same skillet, toss the drained linguine with the cream sauce and fresh lemon juice. Add reserved pasta water gradually to achieve desired sauce consistency.
Gently toss the cooked shrimp into the pasta and sauce. Serve warm, garnished with parsley if desired.

Notes

Serve warm with extra parmesan and parsley. Pairs well with a salad or garlic bread. Best consumed within 2-3 days if stored in an airtight container.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 190mg

Keywords: shrimp pasta, creamy pasta, lemon shrimp recipe, easy pasta dish, seafood pasta