Why Make This Recipe
Creamy Lemon Shrimp Pasta is a delightful dish that combines the sweetness of shrimp with a rich and tangy lemon cream sauce. It is quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion. The vibrant flavors of lemon and fresh parsley complement the creamy sauce, creating a meal that everyone will love.
How to Make Creamy Lemon Shrimp Pasta
Ingredients
- 12 oz. dry linguine
- Salt and freshly ground black pepper
- 1 lb. large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 cup heavy cream
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 4 Tbsp butter, cut into 1-Tbsp pieces
- 1 cup finely shredded parmesan cheese
- 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
Serve Creamy Lemon Shrimp Pasta warm, with extra parmesan cheese on the side. A light salad and a glass of white wine go well with this dish.
How to Store Creamy Lemon Shrimp Pasta
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, you can microwave it or heat it on the stove with a splash of milk or cream to bring back the creamy texture.
Tips to Make Creamy Lemon Shrimp Pasta
- Make sure to properly season your shrimp with salt and pepper for the best flavor.
- For a little extra heat, add more red pepper flakes to your sauce.
- Don’t skip the lemon zest; it adds a fresh, bright flavor to the dish.
- If you like your sauce thicker, let it simmer a bit longer to reduce.
Variation
You can easily customize this recipe by adding vegetables, such as spinach, asparagus, or sun-dried tomatoes, for added flavor and nutrition.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Can I substitute the heavy cream?
You can use half-and-half or a dairy-free alternative like coconut cream, but it may change the flavor and consistency.
3. How can I make this dish gluten-free?
Use gluten-free pasta instead of linguine to make this dish gluten-free.
Creamy Lemon Shrimp Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delightful dish that combines sweet shrimp with a rich and tangy lemon cream sauce, perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 12 oz. dry linguine
- Salt and freshly ground black pepper
- 1 lb. large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 cup heavy cream
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 4 Tbsp butter, cut into 1-Tbsp pieces
- 1 cup finely shredded parmesan cheese
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, chopped (optional)
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, according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and pepper, and place in a single layer in the skillet.
- Cook the shrimp without moving them until pink on the bottom, about 1 to 2 minutes. Add the minced garlic, turn the shrimp over, and cook until 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.
- 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 from heat, and stir in the shredded parmesan cheese until melted and smooth. Season the sauce 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 as needed to reach the desired consistency.
- Gently toss the cooked shrimp into the pasta and sauce mixture. Serve warm, garnished with chopped fresh parsley if desired.
Notes
Serve with extra parmesan cheese on the side, and pair with a light salad and a glass of white wine. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg
Keywords: shrimp, pasta, creamy sauce, lemon, quick dinner